Hey, you know what I noticed? It's been a while since I posted a sweet recipe. I think I will take it as an indicator of success in the pursuit of healthier eating. Not that one cannot indulge occasionally but sometimes when one is trying to develop new habits it is best to avoid things that are too tempting, don't ya think?


That being said I do have a yummy, and super rich, peanut butter pie recipe to share.

It starts with one of the best homemade graham cracker crust I've ever eaten. I think it taste so good because it has almost a whole stick of butter and brown sugar in it. And then you sprinkle some chopped up honey roasted peanuts on it ~ a crunchy and delicious platform for the creamy peanut butter filling. The original recipe I pinned mentions being tempted to drizzle chocolate over it and suggests not doing so. I actually disagree and think just a tiny bit of chocolate would make for a pretty and tasty addition.


What you'll need ~ For the crust:
1 1/4 cup crushed graham crackers
3 TBS brown sugar
1/3 cup of butter (5 1/3 TBS), melted
1/2 cup shopped honey roasted peanuts

What you'll do:
Mix the first three ingredients together.
Press the mixture into the bottom and up the sides of a 9 inch pie plate.
Bake at 325 degree for 5 minutes.
Rotate and bake for 5 more minutes until a light golden brown.
Sprinkle most of the chopped peanuts evenly across the cooled crust, leaving some to garnish the top of the pie.

What you'll need ~ For the filling:
3/4 cup confectioner's sugar
3/4 cup creamy peanut butter
6 oz cream cheese, softened
3 TBS heavy whipping cream
3/4 cup heavy whipping cream

What you'll do:
Mix all the ingredients together until well combined. Increase your speed and whip until fluffy.
In a separate bowl, whip the remaining cream until soft peaks form.
Gently fold it into the peanut butter mixture until it is well combined.
Spoon into the pie crust.


What you'll need ~ Whipped cream layer:
3/4 cup heavy whipping cream
2 TBS confectioner's sugar
1 tsp vanilla extract


What you'll do:
Whip everything together until foamy. 

Increase your speed and continue to mix until stiff peaks form.
Spread evenly across the pie.
Refrigerate about 2 hours until set.
Garnish with remaining peanuts and enjoy!


Tuesday's Table


2 Comments

  1. I could be happy with just the crust. Seriously. Yummmm!

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  2. This comment has been removed by a blog administrator.

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