This is one of my husbands favorite pies. The recipe was given to me by my brother in law’s Nana . It’s a great summertime pie. It’s not a good picture though, I’m still working on the picture part of having a blog. I usually make this with a chocolate graham cracker crust. But today it’s in a regular pie crust. This is easy , very easy! You could do sooo many things with this recipe. I thought about brushing the crust with chocolate or maybe adding a chocolate ganache layer on the bottom. But those things didn’t happen today, but next time…..!
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I haven’t read up enough on how to stablize whipping cream to use it in a recipe like this so this was made with cool whip. If anybody has any tips on how to do that I’d appreciate it. The pie crust is the same as the Strawberry pie, Paula Deens Perfect Pie Crust. The crust recipe makes enough dough for 2 pies. If you don’t want two 1/2 the recipe or put one in the freezer. I hope you try this, make it your own, or just the way it is and let me know I’d love to see it!
Peanut Butter Pie
Nana’s recipe
- 8 oz pkg cream cheese, room temp
- 1 cup confectioners sugar
- 1/2 cup milk
- 1/2 cup peanutbutter
- 8 oz Cool Whip
With an electric mixer beat the cream cheese and peanut butter until well blended. Sift the powdered sugar and add to cream cheese mixture, add the 1/2 cup milk. Mix well. Fold in Cool whip, put into the crust of your choice.
I made this recipe into 2 single pie crusts. After rolling them out and putting them in the pie pans I pricked the crusts all over on the inside with a fork, then I took pieces of aluminum foil and lined the bottom of the crust, put dried beans in to keep the crust from shrinking and baked at 350 degrees for about 15 minutes or until the crust started to brown.
Paula’s Perfect Pie Crust:
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 3 tablespoons granulated white sugar
- 1/4 cup vegetable shortening, cold
- 12 tablespoons butter, (1 1/2 sticks) cold and cubed
- 1/4 cup to 1/2 cup ice water
- In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie. Yield: 2 (9-inch) pie crusts
