Ingredients:
1 1/2 cups Cream Cheese
2 cups Crunchy Peanut Butter
1 cup Smooth Peanut Butter
2 cups Whipping Cream
1/2 cup Confectioners Sugar
1 9″ Graham Cracker Crust or a variation with the cookies of Nutter Butters.
1 1/2 cups Cream Cheese
2 cups Crunchy Peanut Butter
1 cup Smooth Peanut Butter
2 cups Whipping Cream
1/2 cup Confectioners Sugar
1 9″ Graham Cracker Crust or a variation with the cookies of Nutter Butters.
Directions:
- In a large mixing bowl, combine Cream Cheese and Crunchy Peanut Butter. Incorporate completely.
- Scoop this into the Crust, and set in the fridge.
- In a clean mixing bowl, whip the Cream with the Sugar until Peaks form.
- Fold creamy Peanut Butter into the cream until well mixed. I suggest doing it in small amounts.
- Spread as a topping on top of the Crunchy layer.
- Garnish with crushed peanuts, pieces of mini Reese’s candies, etc.
NOTES: This pie makes me think of my Grandma Hohne, as it was always her favorite pie. She would make this pie, and my Grandpa Hohne would make a Strawberry Cream one, and I’d get to eat a little of both!
If you prefer, you can use Redi-Wip or, if desperate, a whipped non-dairy topping…like Cool Whip.
On November 12, 2009 at 8:15 pm deaghaidh said:
