I love peanut butter. It’s kinda sad but I only realized that in the last 4 years. Crunchy, smooth, honey-infused, with chocolate, warm and gooey, ice-cold, with crackers, on waffles, in Thai food – it’s all heaven in my mouth! Peanut butter has got to be one of the best foods of all time. It can be portable, decadent, quick, savory – the options are limitless!
During Thanksgiving Thomas and I were in West Virginia staying with his parents and I had the wonderful honor of cooking with his mom (the future M-I-L!) and one of the many recipes we made was Peanut Butter Pie (one of Thomas’ favorites). Below is our adventure from my point of view.
Start with 8 ounces of softened cream cheese. Put it in a mixer and beat it on low/medium until it’s light and fluffy.
Next add one cup of creamy peanut butter to the cream cheese. I like JIF!
This is me and Thomas’ mom, Becky. She’s probably one of the world’s best bakers. No really…I’m not just saying that! I love her cute red island and matching Kitchen Aid Mixer…which by the way let me say that is my one MUST-HAVE on my wedding registry! Gotta get the mixer!
To the fluffy cream cheese – peanut butter mixture, add two containers of Cool Whip and about 1/3 cup chocolate shavings – you can add more or less, depending on your tastes.
Beat on low just until the Cool Whip is mixed in. At this point you must resist the temptation to detach the mixing bowl and devour the whole thing in secret. Resist!
Divide the “batter” evenly between two graham cracker crust pie shells. Spread the top out nice and smooth.
Place the lids on the two pies and place them in the freezer. Allow to set, about 2 hours. Once you have cut into the pies, keep them stored in the freezer until they are gone – this allows them to keep their firm texture and makes it easier to slice them!
Finally, reward yourself for making two pies at once and lick the spatula! Go ahead – do it!