Ep 77 - 79 Virginia Peanut Butter Pie Recipe

 

 

Directions – Virginia Peanut Butter Pie

Ingredients

 

Frozen pie crust (keeping it easy!)

 

Filling

8 oz of cream cheese at room temperature

¾ cup powdered sugar

2 Tbsp of powdered sugar (yes divided)

1 cup creamy peanut butter

1 cup heavy whipping cream

1 tsp vanilla extract

 

Topping

Melted peanut butter

Melted chocolate

Melted Reese’s pieces

Peanut butter chips

 

1. In a large bowl, with an electric mixer, mix cream cheese, ¾ cup of the powdered sugar, and peanut butter until light and fluffy, about 3 minutes.

2. In a separate bowl, use electric mixer with whisk attachment (if you have one, I do not), whisk heavy cream until it is thick and light. Add in the remaining 2 Tbsp of powdered sugar and vanilla. Mix until stiff peaks appear.

3. Gently fold whipped cream mix into the peanut butter mix.

4. Pour into pie shell, and freeze for 3 hours, or chill in refrigerator 6 hours.

5. Topping:  Place melted chocolate and peanut butter in separate Ziplock bags (or use pipping bags)..

Snip off the corner and lightly squeeze the melted goodness over the pie.   Top with peanut butter chips or Reese’s bits!  Serve! 

Covered, this pie can last in the frig for 3 days, or a month if frozen.

 

**IF you cannot have peanuts** 

Replace the peanut butter with almond butter;

Add 2 tsp vanilla to the cream cheese mixture.  No changes to the whipped cream mix.

For the topping, replace the peanut butter chips and resses pieces with hcocolat chips or whichever alternative you’d prefer!

 

Thank you Tessa Arias for your amazing recipe to be found on her Handle the heat page!