Beth Howard's Peanut Butter Pie

Peanut Butter Pie

With these hot, humid summer days, it is hard to get motivated to bake.  I had read about peanut butter pies before and I knew you didn't have to turn on the ovens to make them.  So it sounded like a winner to me!!

Besides, my husband is a Reeses' addict, so I knew he would love this pie! And this is another one of those easy to whip up recipes!!

And thanks to Beth Howard's cookbook, Ms. American Pie, I have a new adventure.  You probably will have to run to the grocery store to buy a few of the ingredients, a package of oreos, cream cheese, and heavy whipping cream (optional mini reese cups to chop up as a topping on the pie).

Beth Howard's Peanut Butter Pie

Oreo Pie Crust

25 oreo cookies
4 to 6 T butter, melted

Using your food processor, add 24 of the cookies (the left over cookie is for you to munch on it while you are grinding the other 24 to death - LOL!!)

Dump the cookie crumbs into a separate bowl and add the melted butter, a little at a time.  Using your hands, mix the cookie crumbs with the melted butter.

Spoon into a pie plate and smooth out with your hands.

Bake at 350 for 10 minutes

Filling

1 cup peanut butter (I used creamy, but chunky would work great, also)
1 8 oz. package cream cheese, softened at room temperature
1/2 cup sugar
2 cups heavy whipping cream
4 T sugar
1 tsp vanilla

In a separate bowl, add the peanut butter, cream cheese and sugar.

Mix until smooth.

Using your electric mixer, add the heavy whipping cream, sugar and vanilla.  Mix until fluffy.

Fold half the whipped cream into your peanut butter mixture.

Spoon the filling into the pie shell.  Top with chopping mini reese pieces and refrigerate for several hours.

Top with the rest of the whipping cream!!  How easy is that!!  You have a delicous dessert in a matter of minutes!!

Entire Recipe:

Beth Howard's Peanut Butter Pie

Oreo Pie Crust

25 oreo cookies
4 to 6 T butter, melted

Using your food processor, add 24 of the cookies (the left over cookie is for you to munch on it while you are grinding the other 24 to death - LOL!!)

Dump the cookie crumbs into a separate bowl and add the melted butter, a little at a time.  Using your hands, mix the cookie crumbs with the melted butter.

Spoon into a pie plate and smooth out with your hands.

Bake at 350 for 10 minutes

Filling

1 cup peanut butter (I used creamy, but chunky would work great, also)
1 8 oz. package cream cheese, softened at room temperature
1/2 cup sugar
2 cups heavy whipping cream
4 T sugar
1 tsp vanilla

In a separate bowl, add the peanut butter, cream cheese and sugar.

Mix until smooth.

Using your electric mixer, add the heavy whipping cream, sugar and vanilla.  Mix until fluffy.

Fold half the whipped cream into your peanut butter mixture.

Spoon the filling into the pie shell.  Top with chopping mini reese pieces and refrigerate for several hours.

Top with the rest of the whipping cream!!


Verdict:

The pie is out of this world!!  You really don't need the whipped cream.  I do need to add more butter to the pie crust (I only used 4T of butter, I think 6 T would have been better as the pie crust was very crumbly!).  As I expected, my husband loved the pie.  I can't wait for my son to come home from the Navy so I can make this for him.  He loves anything with peanut butter in it.