MrGillis was the one that had this idea, really. One day, I picked up my ipad and the only tab open was a recipe for peanut butter pie. I read thru it, and said, eh- Let me look around.
So, I did a few days research. I thought very carefully about how I would want a peanut butter pie to taste, and be texture wise.
And this is what I’ve come up with. MrGillis has enjoyed it, very much. I always ask him, well, would you want me to take it to a family gathering? He said Yes, but double the filling. (as I was writing this, the hubby saw the title of the blog I was working on and immediately went to have “just a little sliver… “.. so of course I had to stop and have a couple bites myself.)
I will say, this is actually 3 separate blogs that I’ll be posting over the course of the next few weeks. One for this pie, one for the graham cracker pie crust that I SWEAR by and a third for my homemade chocolate syrup, which is less recipe and more style, honestly.
But for right here and now, here is the step by step for the Peanut Butter Pie Filling:
Get your peanut butter, your softened cream cheese, and your powdered sugar – dump those in a bowl and mix until incorporated. You’ll get this rather thick, still kinda peanut buttery textured stuff. Now is the step that requires a little finesse.
Add in the milk, one tbsp at a time until you reach the desired texture – smooth, silky, peanut butter awesomeness.
I used 4 tbsp total in mine, which made it this really wonderful, spreadable, delicious consistency, but there is definite wiggle room. Dare to be wiggly, I guess.
Next, spread this concoction into your already made and chilled pie crust.
Next, get your chocolate syrup and drizzle it all over the top of the Peanut Butter mix. Feel free to go to town on the chocolate syrup…. I was a little reserved this time around as this was an experiment, after all.
After this, make up your whipped cream – we use a whole milk whipping cream from a local dairy and plain white sugar. Put those in a cold metal bowl and whip that like crazy until it forms nice stiff peaks.
Once your whipped cream is ready, slather that all over the top of your pie filling. I really had no problem just spreading it gently from the center out.
Now the piece de resistance (cuz this is obviously french) – chopped reeses cups. I used three regulars, and if you want them to look super clean cut, freeze them for a few hours beforehand. Myself, I wanted to eat pie, so I just chopped them up and threw them on.
Recipe and Directions below:
- 3/4 cup creamy peanut butter
- 8 oz softened cream cheese
- 2/3 cup powdered sugar
- 3-5 tbsp milk
- 1 grahmn cracker crust
- whipping cream
- white sugar to desired sweetness for whipping cream- we use 3 tbsp of sugar per 8 oz of whipping cream
- using a blender, combine the pb, cream cheese and powdered sugar until combined
- continue to use your blender to mix in milk, one tbsp at a time until optimal consistency is reached
- spread pie batter into pie crust.
- drizzle chocolate syrup on top of pie filling.
- in cold metal bowl, whip your whipping cream and regular sugar together until stuff peaks form.
- spread whipped cream on top of chocolate syrup layer, carefully as not to make a chocolate tie dye type mess
- chop up your (optional frozen) pb cups, sprinkle on top
- Enjoy with more chocolate syrup if you want to. It’s really good that way.
So yeah, that’s our peanut butter pie- first try, just kinda winging it after looking at about a dozen recipes. So I guess that’s the real take away. We couldn’t find anything that suited what we were looking for, so we kinda wung it. And it turned out great.
Remember to refrigerate the pie and to eat within a week.
So that’s about all for that one. I’ll get the recipe up for our graham cracker crust soon. We are currently working on getting the sugar shack kitchen ripped out so there s lot going on, on the homestead. as always, we’ll keep you updated!
Until then tho, have a wicked good day!