Here is the Peanut Butter Pie recipe I mentioned in my last blog posting. And wow.. this pie was delicious!
Peanut Butter Pie
1 graham cracker crust (recipe follows)
1 ½ cups whole cream
2 oz cream cheese, softened
1 cup powdered Sucanat (can use powdered sugar), sift before measuring
1/3 cup half n half
1 t vanilla
1 cup peanut butter (made with peanuts only, chunky or smooth, your choice)
Chocolate syrup (for drizzling on top)
We make this in our Kitchen Aid and have two bowls for it and both were needed for this recipe. You could make this with a KA and if you have hand beaters that would be helpful for whipping the cream. If not, follow directions for whipping the cream and then transfer this into a bowl while you wash the bowl and move on to the second part.
Before you begin put a bowl and the beaters of your mixer in the freezer to chill. When they are cold, whip the cream until it is very stiff.
In another bowl combine softened cream cheese, sifted powdered Sucanat, half n half, vanilla and peanut butter. Mix this very well; it must be nice and smooth. Add about 1/3 of the whipped cream to this and mix well. Then fold this mixture into the last of the whipped cream. Spoon this mixture into the graham cracker crust. Drizzle chocolate syrup over the top and chill until cold. Serve and enjoy!
Graham Cracker Crust
1 ½ c. graham cracker crumbs
¼ c Sucanat
1/3 cup melted butter
Mix all ingredients together and press into the bottom and sides of a 9” pie plate. Set this in the refrigerator for a few minutes before pouring filling in. It will help the crust to solidify and not fall apart when filling.