Peanut Butter Pie - Oh My!

Hello again!  It's Lorrie here and it's my turn to host "Taco Tuesday".  Taco Tuesday is the day we feature our favorite recipes in Urban Makers.  I couldn't wait to share this mouthwatering Peanut butter pie that is one of my go to desserts.

This recipe is one I tried from Pinterest by Willowbird Baking.  You can see from my photo above, it didn't disappoint!  Those are Reece Cups on top!  I know!

Here's the recipe:

Almost No-Bake Peanut Butter Pie

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Recipe by: Adapted from All-Recipes
Yields: about 8-10 slices

Pie Ingredients:
1 1/4 cups chocolate sandwich cookie crumbs (just grind ‘em up, cream and all)
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
3/4 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream

Whipped Cream Ingredients:
2 cups heavy whipping cream
4 tablespoons confectioners’ sugar
peanuts and/or mini peanut butter cups for garnish (optional)

Directions:
Preheat oven to 375 degrees F. Combine the cookie crumbs and melted butter with a fork and press into a 9-inch pie plate. Spend a few minutes working on it to make sure there aren’t gaps and that it’s a thin layer (I had to discard some of my cookie crumbs because 1 1/4 cups turned out to be a bit too much for my pie plate). Bake for 10 minutes. Cool completely.

In a large mixing bowl, beat the cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream to soft peaks. Stir 1/3 of the cream into the peanut butter mixture to lighten it up, then gently fold the rest of it in. Gently spoon the filling into your crust and use an offset spatula or the back of a spoon to smooth it out. Chill this for a few hours. 

To make whipped cream, whip cream and confectioners’ sugar together until you reach soft peaks. Spoon this over your peanut butter pie and top with peanuts and mini peanut butter cups for garnish, if desired. Serve immediately.