Recipes, Etc.

December 1, 2017

Now, this is a truly “peanutty” decadently dreamy dessert! 

 

Creamy Peanut Butter Holiday Pie

 

Crust:
Dorothy Letterman’s cookie crust (Dave’s mom)
1 cup vanilla wafer cookie crumbs (low fat)
1/2 cup finely chopped pecans or walnuts
2 T. sugar
4 T. unsalted butter, melted

In a small bowl, combine ingredients.  Spread over bottom and sides of a 9 inch pie pan and pat down firmly.  Chill

 

Filling:
1 (8 oz) cream cheese (room temp) (I used 4 oz fat free)
1 c. creamy peanut butter (not natural)
1 cup confectioners sugar
1 1/2 cups heavy cream, chilled
1 tsp pure vanilla extract

 

In a medium bowl, beat cream cheese, peanut butter and confectioners sugar on medium speed until well-blended and smooth.  Set aside.  


In another medium bowl, beat whipped cream and vanilla extract on high speed until it holds firm peaks. 
Add the whipped cream into the cream cheese mixture on low speed. 


Pour the filling into the crust and smooth the top.  Refrigerate for at least 3 hours or until set. 


Spread either with Cool Whip or Whipped Cream that has been whipped and combined with 2 T. confectioners sugar. 

 

Etc. — If you want to use a prepared graham cracker pie crust and save time, fine.   Either way, you can sprinkle graham cracker crumbs over your topping.   This is truly a time saver over the busy holiday days.

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