Save this peanut butter for a special occasion...like Saturday.
So, of course, I make a pie for every possible occasion - like his birthday this weekend.
Who doesn't like smooth, creamy peanut butter - made even smoother with a hearty helping of real whipped cream?
And, who can resist a chocolate cookie crumb crust?
I have, over the years, tried a lot of recipes for this pie.
This recipe is exceptionally good. I took a couple of different recipes and wove them together to come up with this one, but I have yet to meet anyone who doesn't like it. So, I'm passing it on to y'all.
I have used a graham cracker crust for variety, but I always go back to this chocolate cookie crust.
You can't go wrong with this pie.
Peanut Butter Pie with Chocolate Crust
Crust1 1/4 cups of chocolate cookie crumbs
1/4 cup of sugar
1/4 cup of butter
Filling
8 ounces of cream cheese, softened
1 cup of creamy peanut butter
1 cup of sugar
1 tablespoon of unsalted butter, softened
1 teaspoon of vanilla extract
1 cup of heavy whipping cream
- Combine the cookie crumbs, 1/4 cup of sugar, and 1/4 cup of butter; press into a 9 inch pie plate.
- Bake at 375 degrees for 10 minutes. Cool.
- Beat the cream cheese, the peanut butter, sugar, the rest of the butter and the vanilla until smooth.
- Whip the cream, and fold it into the peanut butter mixture.
- Gently spoon the filling into the crust.
- Drizzle with chocolate syrup or cookie crumbs.
- Refrigerate for an hour or more before serving. (If you're bringing this to a party, you can freeze it so it will be cool, fluffy and ready to eat when you get there.)
Vegetarian.
