Peanut Butter Pie

This Peanut Butter Pie is light and fluffy and full of peanut butter goodness.  beaten peanut butter cups on pinnacle are the best topping!

I originally made this peanut butter pie for a pie competition at church.  I didn’t win but my dish came home empty so I name that a winner.  This remaining week we had a Christmas dinner at church and i used to be asked to deliver a dessert so I decided this pie worked for a church dinner earlier than, it'd paintings again!  The pie dish got here home empty once more!

a few weeks ago on my beach Babe get away weekend we had loved an high-quality piece of peanut butter pie and it have been on my mind ever considering that.  In my recipe seek I got here across a recipe for peanut butter pie i've had in my files for years.  It were ten years or more in view that I made it but I remembered it being pretty properly so I determined that it might be my pie contest access.

Ingredients

Crust:

• 1 2/3 C graham cracker crumbs or chocolate cookie crumbs
• 1/4 C sugar
• 6 Tbsp stick/cube butter

Filling:

• 4 oz. cream cheese
• 1 C powdered sugar
• 1/4 C milk I used half and half
• 1 C creamy peanut butter
• 1 tsp vanilla
• 1 1/2 C heavy cream

Instructions

Crust:

• Combine crumbs, sugar and butter and press into a 9 inch pie plate
• Bake a 425 degrees for 9 - 10 minutes
• Let cool

Filling:

1. Beat cream cheese with powdered sugar until light and fluffy
2. Add in milk, peanut butter and vanilla
3. In a chilled bowl beat whip cream until it holds a stiff peak
4. Stir one third of it into the peanut butter mixture
5. Fold in the remaining whipped cream until thoroughly combined
6. Pour filling into cooled pie crust
7. Decorate top of pie with additional whipped cream and chopped candy
8. Refrigerate for 4 hours or overnight is better