Peanut Butter Pie

Good recipe for chocolate and peanut lovers!

Peanut Butter Pie

Crust

1 ½ cups finely crushed Graham Cracker Crumbs

6 tablespoons melted Butter

2 tablespoons Brown Sugar

2 teaspoons Cocoa Powder

2 tablespoons Peanut Butter

Crush graham cracker crumbs, melt butter and combine with sugar, cocoa powder, and peanut butter. Press into 8” pie plate. Bake 15 min in preheated 300 degree oven. Let cool on rack.

Filling

8 ounces Cream Cheese room temp.

¼ cup Peanut Butter

½ cup granulated Sugar

¼ cup chopped unsalted peanuts

1 teaspoon vanilla

¾ cup Heavy Cream

Using electric mixer combine, cream cheese, peanut butter, and sugar. Beat until light and fluffy. Add peanuts and vanilla.

In a separate bowl beat heavy cream until stiff peaks form. Fold in 1/3 of whipped cream into cream cheese and peanut mixture. Lightly fold in remaining cream and pour into cool pie shell. Refrigerate for at least 2 hours. Top with chocolate syrup and crushed peanuts. Serve cold and store in refrigerator.

You can use cool whip in place of heavy cream for this recipe if you like. A small container will be about the same as 3/4 cup heavy cream whipped stiff.

Drizzle bottled caramel ice cream topping on top of the pie with along with the chocolate syrup and crushed peanuts. Reserve topping of whipped cream or cool whip until you serve the pie.

Key Lime Pie

Key Lime Pie

1 (14oz.) can condensed milk

3 egg yolks

2 tsp key lime zest

½ cup key lime juice

1 9 inch graham cracker crust

1 cup whipping cream

3 Tbsp. powdered sugar

Preheat oven 350 degrees

Whisk together milk, eggs and lime zest and juice until well blended. Pour Mixture into graham cracker crust.

Bake for 15 min. or until pie is set. Cool completely on wire rack.

Whip cream with powdered sugar to stiff peaks. Mound on top of pie and garnish with sprig of mint and twist of lime. Refrigerate until ready to serve.

I used cool whip to save a little time. Use regular limes if key limes are not available. Lemons are delicious in this recipe also.

In place of a ready made graham cracker crust I used 1 1/2 cup crushed graham crackers, 2 tablespoons brown sugar, and 6 tablespoons of butter melted. Mix all together and press in the bottom of pie plate. Bake at 300 for about 10 to 15 min. Let cool completely then fill with pie filling.