Frozen Peanut Butter Pie
By csbrauer
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Ingredients
- 1 1/4 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- 1 1/4 cups creamy peanut butter
- 3/4 cup packed light brown sugar
- 2 tablespoons vanilla extract
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
PREHEAT the oven to 350 degrees. Stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely. WITH a heavy-duty stand mixer fitted with the whisk attachment (a regular hand mixer with a paddle will work, but it will take longer), whisk the cream at high speed until it forms peaks that stand up straight. Transfer to a clean mixing bowl and set aside. FIT the mixer with the paddle attachment and beat the cream cheese, peanut butter, brown sugar and vanilla at high speed until smooth. FOLD the cream cheese-peanut butter mixture into the whipped cream with a rubber spatula, drawing it up through the middle and turning until it's mixed with no streaks of white showing. Spoon into the cooled pie shell. Freeze for at least 1 hour and up to several days. Take out of the freezer 15 minutes before serving
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