Tuesday, April 30, 2013

Peanut Butter Cream Pie

Okay, this one has a video I made for Philadelphia Cream Cheese, so get ready to drool as you watch how easily this no-bake pie comes together.  Peanut Butter Cream Pie is rich and delicious, too-- perfect for company or week nights.  I first heard of this recipe from my sister-in-law, Sherri Hilton, but there are dozens of variations of it online as well.  The original called for superfine sugar, but I made some modifications (powdered sugar instead of superfine sugar, for example), and also created some variations you can try, listed below the recipe.
Click here to see the demo:

8 oz. cream cheese, softened
1 Cup peanut butter
2 Tablespoons melted butter
1 Cup powdered sugar
2 Cups whipped topping, thawed (or whipped cream)
1 graham cracker pie crust, homemade or purchased
Optional: Additional whipped topping, chocolate shavings, peanut butter cups

1.  (What?  Only one step? Yep.) In a large bowl, beat cream cheese, peanut butter, melted butter, and sugar until smooth.  Fold in whipped topping, then spoon into crust and chill.  When ready to serve, cover with additional whipped topping and garnishes as desired.
Make this pie in a brownie crust (just mash cooked brownies onto bottom and sides of pie plate.)
Make this pie in an Oreo crust.
Make this pie in an oatmeal cookie crust.
Prepare two chocolate cream pies, then divide this batter atop the chocolate layers.
Smooth this over brownies for a creamy top layer, chill, then slice.
Use this batter in a trifle-- with crumbled brownies, whipped cream, and crushed peanut butter cups.
Top a cheesecake with this batter, chill thoroughly.

No comments:

Post a Comment