“This pie has a light peanut butter taste and is visually pleasing. It is very easy to put together. You can make it the day before you need it because it keeps so well.” - by karela
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Place 1 cup of cream in a small saucepan. Heat to just below the boiling point. Place peanut butter chips, peanut butter, and vanilla extract in food processor. With processor running, slowly drizzle hot cream down pouring chute. Process until mixture is completely smooth. Set aside to cool.
- In a large bowl, whip cream until soft mounds form. Slowly add sugar while continuing to beat, until cream forms stiff peaks. Gently fold in cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in mixture.
- Pour mixture into graham cracker crust and chill at least 6 hours. Drizzle each plate with chocolate syrup before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 763 cal
- 38%
- Fat
- 53.5 g
- 82%
- Carbs
- 58.3 g
- 19%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Simply wonderful. An awesome dessert - highly recommended. Very easy to make. This makes enough for two moderately filled pies or one very-very-filled pie with leftovers (yum). My two simplificatio..." See morens: - Instead of a food processor, I used a blender - I just added ingredients (with the hot cream) and blended; I didn't find it necessary to drizzle hot liquid in while it was running. - With whipped cream, I didn't find it necessary to add sugar slowly. I just added all sugar at the beginning and whipped. Thanks so much! Will be making again!!"
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