Yes, yes, I know.. this has nothing to do with grilling… but I will admit to you that I completely forgot that it was my turn to post today, so I’m giving you the same post I have up on my site. I figured almost everyone would be able to forgive me if I could give you such a great recipe you forget it’s not done over fire 🙂
I’ve been wanting to make this pie since I first saw it on the Taste of Home website. The problem is, if I make a pie, it’s just Chris and I and… well… frankly… we’ll eat the whole thing. No, not in one sitting, but still, we end up eating a whole pie. I feel bad that in 3 or 4 days (or less depending on the size of each slice), I’ve eaten half a pie.. it just feels wrong (yet oh so right) – so, I don’t make a lot of pies, hence why it took me so long to make this 🙂
The nice thing about the holiday season is that I don’t guilt myself about eating half a pie in a matter of days. So, when Chris suggested making a dessert of some kind for Thanksgiving, I immediately said.. Peanut Butter Pie!!! Mmmmmmmm!!! He happily agreed.
Now, had I been thinking proactively, I probably would have added some vanilla bean into the pie mixture, but for some reason I had it in my mind to make vanilla bean whipped cream and didn’t think past that. That’s ok, the pie was incredibly fantastic and the homemade whipped cream was just the icing on the cake… or the whipped cream on the pie in this case, I guess you could say. The pie is simple, the whipped cream is simple, there is no excuse NOT to make this.
Peanut Butter Pie with Vanilla Bean Whipped Cream
Pie recipe courtesy Taste of Home, Whipped cream recipe created by Jenn’s Food Journey
3/4 cup creamy peanut butter
4 oz cream cheese, softened
1 cup powdered sugar
1 (8oz) carton frozen whipped topping, thawed
1 9-inch graham cracker pie crust
For the Whipped Cream –
1/2 cup heavy whipping cream
1 vanilla bean, split and scraped
3-4 Tablespoons powdered sugar (you may want to use more or less depending on taste and consistency you desire)
In a large bowl, beat the peanut butter, cream cheese, and 1 cup powdered sugar together until smooth. Fold in whipped topping; pour into pie crust. Chill for at least 4 hours.
To make the whipped cream – add the whipping cream and vanilla bean to a bowl. Beat in the powdered sugar one tablespoon at a time until you get the right flavor and consistency. Serve on top of pie. Refrigerate any leftovers. Enjoy!
If I have time, this morning, I want to make this.
So glad that you posted this, Jenn. It reminds me of the desserts at European Street Cafe.
mmm peanut butter cheesecake. can it get any better than that. always love coming to your blog and drooling haha 🙂
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