I’ve done a Peanut Butter Cream Pie in a previous blog post. You can see it here. Why do it again? One: it’s Peanut Butter Cream Pie. The question is why not do it again. The previous pie was a dense, sinful confection. This version is whisper light and airy, but don’t be fooled. This pie contains a whopping 4 cups of whipping cream. You read that correctly. 2 cups in the pie, 2 cups on top. YUM! Add to that 8 ounces of cream cheese and some peanut butter and you have a calorie extravaganza.
On the plus side, making this pie is incredibly easy. It’s seriously no bake, and it doesn’t have to sit in the fridge for hours. The pie is perfect for a pot luck, or a thrown together dessert just because. The recipe is very novice cook friendly, and definitely within the abilities of younger budding chefs, provided they can use a mixer safely.
I had this pie at one of Emeril Legasse’s restaurants in New Orleans. Before he became a mega start and the BAM! guy, I actually met him. Granted, he was on Food Network, when they actually cooked on that network. But, not many cable companies had the channel (mine didn’t!). He very nicely came out to my table to autograph a cookbook my father and I bought for my mother. The food was spectacular that night, but meeting and conversing with him was tremendous. Despite the passage of time, the memories of the pie stuck with me. Light, airy, yet rich and creamy all at the same time. Truly the perfect ending to a summer cookout. When I was recently invited to a cookout, I brought this pie.
I made just a few changes to this recipe in the margins, but there’s no denying my inspiration was Emeril’s pie. For the original recipe, click here. Some general notes, though. I love natural peanut butter because mostly I hate transfat. However, you need the “no stir” natural peanut butter for this recipe to really work. Also, I always use Philadelphia brand Cream Cheese.
Peanut Butter Cream Pie
8 ounces cream cheese, at room temperature
3/4 cup confectioners sugar, sifted
1/2 cup smooth peanut butter
2 tablespoons heavy cream
4 cups (minus the two tablespoons used above) heavy cream, whipped until thick
1 Oreo Pie Crust (store bought, may use any crumb crust, though)
1/2 cup chocolate shavings
In a mixing bowl, combine the cream cheese, sugar and peanut butter. Mix until light and creamy. Add the heavy cream and mix well. Fold in half of the whipped cream. Whip the ingredients together with whip attachment on the mixer to thoroughly combine.
Spread peanut butter mixture into pie shell. Refrigerate for at least an hour, until set. Top with remaining whipped cream and chocolate shavings.