When I was in college, I worked at a restaurant that was famous for their peanut butter pie. We sold more slices and complete pies than anything else on the dessert menu. I have been looking for a peanut butter pie that would remind me of this delicacy of yesteryear and, with this recipe, I just may have.
Blend cream cheese and peanut butter together until smooth and creamy; set aside. Mix powdered sugar and whipped topping together; blend into cream cheese mixture. Spread in pie crust. Refrigerate until firm, at least 3 hours. Before serving, top with whipped cream.
I use Martha Stewart’s recipe for homemade whipped cream (for pie topping):
1 c. heavy cream
2 Tbsp. granulated sugar
In a deep mixing bowl, beat cream until soft peaks form. Sprinkle sugar over cream; beat until soft speaks return. Do not overbeat.
For the fresh whipped cream, chill the whisk or beaters and bowl in the freezer for 15 minutes. I allowed the pie to sit on the counter for 10 minutes before I added the cream, cut and served. Next time I may crush some Reese’s Peanut Butter cups and sprinkle over the whipped cream. Enjoy!
Tags: dessert, easy, pie, simple
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