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Peanut Butter Pie Recipe

Peanut Butter Pie is a perennial favorite in the South, especially in Georgia where peanuts are raised. And while there are dozens of different recipes, the following is a favorite, and only contains four ingredients. Over the years, cooks have used shortcuts such as frozen whipped topping, which is definitely a travesty and also a crime against common sense. The pie shouldn’t be sickly sweet (as the sugar in the frozen whipped topping makes it); it should be ultra creamy with the dominating flavor of peanut butter.
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If you’re looking for a good soul food dessert to serve at the Martin Luther King, Jr. Day Buffet which is most likely being planned (Martin Luther King, Jr. Day is always the third Monday in January), this is a great choice. Even if you’re not having company, it’s easy enough to serve for a simple family dessert. It goes well with all of the fabulous soul food main dishes you’ll want to make, and is also attractive. This recipe is quite rich, so a 9” pie serves at least 10 – if there are other desserts offered, cut it into 12 pieces.

10 Servings

1 8 oz. package cream cheese, softened
3/4 cup creamy peanut butter
1 cup powdered sugar

1 cup heavy whipping cream, whipped to stiff peaks

1 9" graham cracker crust
1/4 cup peanuts, for garnish
  1. Whip the cream cheese, peanut butter, and powdered sugar until light and fluffy, scraping the sides several times.
  2. Fold in the whipped cream and spread evenly into the graham cracker crust.
  3. Sprinkle with the peanuts.
  4. Refrigerate until set.

Amount Per Serving
Calories 442 Calories from Fat 290
Percent Total Calories From: Fat 66% Protein 8% Carb. 26%

Nutrient Amount per Serving
Total Fat 32 g
Saturated Fat 13 g
Cholesterol 58 mg
Sodium 188 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 5 g
Protein 9 g

Vitamin A 13% Vitamin C 0% Calcium 0% Iron 4%

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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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