This will be the second peanut butte pie recipe I’ve added on here, and while they are both very good, they are very different. The first PBP is my family’s favorite, while the second PBP recipe comes from my future mother in law. I was at her house the other day, and she asked me to make it for her to take to work since she had to work late that night. I happily obliged, and she offered the recipe to me. Compared to my other PBP, this pie’s filling is lighter and fluffier, and has a more distinct peanut butter taste. The whipped cream on top is very tasty as well. It is certainly not a “light” pie when you look at how much heavy cream is involved, but it is very tasty.
Creamy Peanut Butter Pie
Yields: 1 – 9 inch pie
3 cups heavy whipping cream
1/2 cup sugar
8 oz softened cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 graham cracker crust
6 fun-sized peanut butter cups
Using the whisk attachment, whisk the heavy cream and sugar in the bowl of a stand mixer until the reaches the consistency of whipped cream. Set aside.
Beat the cream cheese until smooth, then add the peanut butter and confectioner’s sugar. Continue to beat until well incorporated. Take half of the whipped cream and fold into the peanut butter mixture.
Spread into the prepared pie crust. Top the peanut butter mixture with the remaining whipped cream. Garnish with chopped peanut butter cups. Keep refrigerated.
Source: My future mother in law’s church cookbook