Recipe: Peanut Butter Pie

I got really excited when I had this pie at community group because it tasted just like a peanut butter pie I loved to get as a kid at Miss Myra's Barbecue in Birmingham (who got it from Rolling in the Dough bakery next door). Needless to say, I had to steal the recipe from the baker's Bride and Groom First and Forever Cookbook, which by the way had great recipes despite the cheesy title. 

The texture of the pie is extremely light, like whipped cream, probably because it's basically whipped cream with peanut butter mixed in. The vanilla wafer crust adds subtle flavor that complements the creamy filling well. The grandparents and parents gave it kudos, and my fantastic cook of a grandmother wanted to make it for her book club.

Peanut Butter Pie

Crust:

30 vanilla wafers

1/3 cup salted peanuts

2 tablespoons butter, melted

Filling:

¾ cup smooth peanut butter at room temperature

1 ½ cups heavy cream

¾ cup powdered sugar

1 teaspoon vanilla

Chocolate kisses or chocolate chips

Chocolate syrup (optional)

For crust, combine wafers and peanuts in a food processor and blend until crumbled. Add butter and pulse a few times. Press into a 9-inch baking dish. Bake 15 minutes at 325 degrees. Let cool for 15 minutes.

For filling, place peanut butter in a bowl. In a separate bowl, combine cream, powdered sugar and vanilla. Beat on medium high until peaks form, about a minute and a half. Stir half of cream mixture into peanut butter. Transfer this mixture back into cream mixture and beat on medium high just until incorporated. Pour into crust. Sprinkle with kisses or chocolate chips. Refrigerate until firm, at least 3 hours. Garnish with chocolate syrup if desired.