Peanut Butter Pie

Valentine's Day is just around the corner and if you're not the chocolate covered strawberry type, then I have a real treat for you.  A luscious, light, silky peanut butter pie.  Is your mouth watering?  Are you licking your lips?

Get out you the mixing bowl and pie place, this pie comes together really quick!



1-1/4 cups graham cracker crumbs
3 tablespoons butter, melted
1 cup whipping cream
8 ounces cream cheese at room temperature
1-1/4 cups creamy peanut butter
3/4 cup packed light brown sugar
2 tablespoons vanilla extract

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs and the melted butter in a bowl and press into the bottom and sides of a 9-inch pie dish.  Bake for about 5 minutes, until golden brown.  Cool completely.

Using the whisk attachment on a stand mixer, whisk at high speed until stiff peaks are formed.  Transfer to a clean, large bowl.

Clean the mixing bowl and fit the stand mixer with the paddle attachment.  Mix together the cream cheese, peanut butter, brown sugar and vanilla (yes, that's right 2 tablespoons!).  Beat on high speed until smooth and silky.

A spatula full at a time, gently fold in the peanut butter mixture into the whipped cream until completely blended.  Spoon the pie mixture into the cooled graham cracker crust.

Place pie in the freezer for at least one hour or until ready to serve.  If you're going to leave the pie in the freezer for longer than an hour, wrap the pie in plastic wrap after one hour.

Take the pie out of the freezer 15 minutes before serving and watch out...you won't have any leftovers!







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