CHOCOLATE GRAHAM CRUST1¼ cups chocolate graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
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Mix ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes then cool completely before filling.
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FILLING
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream
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Beat the cream cheese and powdered sugar until well mixed; add the peanut butter and vanilla and beat on high until very well mixed and light in color.
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In a large bowl, beat the whipping cream until stiff peaks form. Gently spoon the peanut butter mixture into the whipped cream and gently fold the two together until well combined.
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Pour into baked and cooled pie shell. Chill for several hours or speed chill in the freezer for about 3 hours.
NOTE: Make sure your cream cheese is at room temperature for this recipe. If you don't have room temperature cream cheese, you can put it in the microwave for 10-13 seconds (take the wrapper off first).
NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.
NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.
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NOTE: I like to serve this after it has been in the freezer for 3 hours. If you leave it in the freezer overnight, take it out about 15 minutes before serving.
PEANUT BUTTER CLOUD PIE FOOD RECIPESBy Coleen Marie