When I got married seven years ago I had some of the BEST bridal showers ever. I was very lucky to have some seriously awesome friends from almost every stage of my life jump in and ask to throw me a shower. Lucky, lucky me! It was a really fun season and the outpouring of love I felt during that time has stayed with me throughout the years. So special!
Of all of the wonderfully generous gifts I received, the one that I have used the absolute most is probably this peanut butter pie recipe. No joke. At my kitchen shower all of the lovely ladies were asked to bring a copy of their favorite recipe, and that’s how I got my hands on this gem. I feel kind of guilty about it because I have no idea whose recipe this originally was, but now I am known as having the BEST peanut butter pie around. Whoops! I guess the secret’s out now- it’s not actually my recipe. I did make one considerable improvement to it by adding my own graham cracker crust instead of a store-bought one. One could argue that really takes this pie to another level, but all in all the credit really belongs to someone else. So dear friend if you are reading this blog and the recipe looks familiar…THANKS!!- And please let me know so I can pass the kudos to you!
My in-laws are driving down the freeway as we speak, coming to spend some time with Baby K. My father-in-law, Bill, LOVES this pie and will be thrilled to see it chilling out in the fridge. I don’t get to make it for him nearly as often as I’d like, so I made sure to have it ready and waiting for his arrival. Next to Kellan, I think this peanut-buttery goodness is going to be a sight for sore eyes.
This recipe is a breeze to follow and can be whipped up in mere minutes. You’ll have to let it set up in the refrigerator for a while, but no one said you couldn’t start the party early by digging in to whatever gooey remnants grace the bottom of your mixing bowl. Heck, spread it on a banana and call it a healthy snack…there’s fruit involved after all and we know how I feel about that.
Speaking of bananas, there are a lot of ways you can dress this pie up and make it your own. Layer sliced bananas on top of the crust before pouring the peanut butter filling in, switch the graham cracker crust out for one made with chocolate wafer crumbs, or add a caramel drizzle to the top…anything! Or you can leave it as is and take the credit anyway. I certainly won’t tell. 🙂
For the crust:
2 cups of finely crushed graham cracker crumbs
1/3 cup sugar
6 tablespoons unsalted butter, melted
pinch of salt
Preheat an oven to 375 degrees. Mix all of the ingredients together. Firmly press the mixture into the bottom and up the sides of a lightly buttered pie dish. Use the bottom of a glass to make sure the crust is nicely pressed into the edges of the pie pan. Bake for 7 to 8 minutes. Let cool completely before filling.
For the pie filling:
1 1/2 cups heavy whipping cream
1/4 cup granulated sugar
8 oz. cream cheese, softened
1 cup crunchy peanut butter
1 cup powdered sugar
Whip the heavy cream and granulated sugar on high speed until stiff peaks form. Set aside. Beat the cream cheese, peanut butter and powdered sugar until smooth and totally combined. Fold the whipped cream into the peanut butter mixture until blended. Pour filling into the cooled graham cracker crust and chill for at least 4 hours.