My sweet hubby loves peanut butter. I mean, I certainly like peanut butter but I don’t generally choose the baked good with peanut butter in it. But Ryan loves peanut butter. When we got married I bought a jar of peanut butter for our pantry. A small jar of peanut butter can easily last me a year. It was gone in two weeks. I was shocked. I picked up the empty jar and made Ryan look at it. He had this face like ‘what, thats a completely normal amount of peanut butter consumption.’ So now I buy multiple jars of the stuff at a time. Recently I realized that I had two jars of untouched peanut butter and was inspired to go on a peanut butter baking streak. I started with a peanut butter pie…
A light and fluffy chocolate covered peanut butter pie. It is cool and tasty and full of tasty creamy goodness.
Get ready for a couple more peanut butter delicious desserts…
Peanut Butter Pie
1 pie crust or gram cracker crust in a 10″ pie pan or 4 similarly prepared 6″ tarts
1 1/2 cups heavy whipping cream
1/4 cup granulated sugar
1 8 ounce package cream cheese, room temperature
1 cup creamy peanut butter
1 cup powdered sugar
3/4 cup semi sweet chocolate chips
1/3 cup heavy cream
In a bowl whip the cream with the granulated sugar and set aside. In your mixer beat the remaining ingredients until well blended. Reduce speed and slowly beat in the whip cream scraping down the sides of the bowl until just blended. Pour into your prepared pie crust and even out the top.
Prepare the glaze by placing the chocolate chips into a heat safe bowl and set aside. Bring the heavy cream to a simmer over medium heat and then pour over the chips and let stand for a minute then mix until smooth.
Smooth the glaze over the peanut butter pie and chill for several hours before serving.