Like many of you, I am also a peanut butter junkie. While some like it crunchy, I’m team smooth all the way. I love making recipes with peanut butter so that I can get my fix in. Candies with peanut butter? Yes, please! I’m also addicted to America’s favorite peanut butter cups. Like, my trash can is usually filled to the brim with those distinct orange wrappers. My name is Fatima and I have a problem. We all know my m.o. when it comes to recipes. They have to be delicious and they have to be easy. I mean, every now and then I like to experiment with the more intricate recipes. For the most part though, I prefer the quick and easy recipes. So combining that philosophy with my love of peanut butter, this recipe hits all the marks. The filling is rich, creamy and perfectly peanut buttery. I absolutely love it. It’s quick to put together and you can keep it frozen or refrigerated until you want to eat it. It really doesn’t get easier than this.
This recipe is originally intended for two 8 or 9″ pies. Well, since I’m typically eating these alone, I decided to make a mega pie instead of two. Same amount of course, but the eye test will fool my mind. Anyways, grease your pan or pans with some cooking spray.
We’ll need some softened cream cheese.
Some confectioner’s sugar.
Some peanut butter. I’m using smooth, but you can use chunky.
Lastly, some whipped cream. For a lighter option, use some whipped topping like Cool Whip.
To make the crust, combine all the ingredients including the butter and mix with your hands until it clumps together. This pie is great with both the cookie crumb crust and the graham cracker crust. Use whichever one you please.
Pour the crust into the pie pan or pans and flatten with the bottom of a measuring cup or pie pan.
Begin mixing the cream cheese until fluffy for about five minutes. Add in the confectioner’s sugar slowly and let it absorb before adding more, mix until combined.
Add in the peanut butter and mix until smooth. It will thicken up on you. Make sure to scrape the sides with a rubber spatula when you’re done mixing.
Drizzle in the milk slowly and mix until combined.
Mix in the whipped cream or whipped topping until uniform in color and creamy in texture.
Scrape down the sides again. Add in the pinch of salt. Taste to determine if the mixture needs slightly more salt or vanilla.
Pour the filling into the crust and flatten the top with an offset spatula.
Wrap in saran and freeze for a few hours or refrigerate for a few hours, depending on what texture you prefer.
Now, have some fun. Decorate as you please. I chose some rosettes.
I drizzled some chocolate, as well.
I quartered some peanut butter cups and placed them on top, because why not more peanut butter?
That’s it! Super easy, looks great and tastes better. Yum!!
See how I do it:
- 1 cup peanut butter
- 1 8 oz. package cream cheese
- 1 cup milk
- 1 1/2 cup confectioner's sugar
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 16 oz whipped cream or whipped topping
- pinch of salt
- 12 oz graham cracker or cookie crumbs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (if using graham crackers)
- 1/4 teaspoon salt
- 4 oz sugar
- 2 oz melted butter, leave some more out if needed.
Combine all the crust ingredients and mix together until it clumps in your hands like wet sand.
Prepare your pie pan by greasing it with cooking spray.
Beat your cream cheese for about five minutes until fluffy.
Add in the confectioner's sugar a little bit at a time, until fully absorbed by the mixture. Mix for a couple of minutes.
Scrape the sides, then add in the peanut butter and extracts and mix until uniform in color and thicker.
Drizzle in the milk slowly until fully combined and mix.
Scrape the sides again and add whipped cream or whipped topping and mix until uniform in color and it becomes creamy.
Add the pinch of salt and fold it in. Taste and decide if it needs more salt or vanilla.
Pour the filling onto the pie crust and flatten the top with the offset spatula.
Wrap in saran and freeze or refrigerate for at least three hours.
You can use graham cracker or cookie crust. You can use smooth or chunky peanut butter. Decorate as you please! For a firmer texture, freeze for a few hours, then leave out for about 20 minutes, before you eat it. If you refrigerate, you'll have a softer texture, so there's no need to let it sit out for more than five minutes before eating. Whipped topping like cool whip can be used for a lighter option.
Last week we made an easy pie dough. I promised that this week we’d use that same pie dough to make cherry pie. Why cherry? Well, Michigan is known as the cherry state, of course. But that has nothing to do with it. I just had a bunch of cherries on hand that I wanted to get rid of. You can use the pie dough with any kind of fruit filling you’d like and the method would be relatively similar. The crust for this pie is flaky and buttery. The filling is nice and tart. Topped with some whipped cream or ice cream…I’d call that a good day.
In my previous video, I showed you that you can substitute pastry flour for cake flour in this recipe. If you did, you may have trouble rolling out the crust. If you do, make sure it’s somewhat cold before rolling out so can be more steady. Your dough should be somewhat cold and the kitchen you’re in should be cold when you’re rolling out dough. Ideally, you want to also roll out the dough on marble or a similar surface. When rolling out, make sure to with a round piece of dough. Rotate as you roll. Don’t roll over the edge of the dough and make sure you use enough flour so it won’t stick.
Start out by cutting the cherries around the pit. You may also use frozen cherries and macerate them in sugar over night to draw juices out of them. If you don’t do this method, you’ll have to buy some cherry juice.
To make the filling, start out by combining sugar, cinnamon stick, cherry juice and salt in a pot and bring to a boil over medium heat, stirring occasionally.
Meanwhile make a slurry by combining the cornstarch and water and stirring until uniform.
Once juice mixture reaches a boil, pour in the slurry, whisking constantly. Continue to whisk until mixture thickens. Let it simmer for about a minute and remove it from the heat.
Combine the juice mixture with the sliced cherries and mix. Wrap with Saran and allow it to cool before using.
Roll out your pie dough or use the method I used for the bottom crust. Dock the bottom with a fork and egg wash it lightly. Pour the filling in, top with a rolled out top crust. Egg wash and sugar the top. Cut some slits in the top. Crimp the sides and bake at 375°F for 30-40 minutes.
Let it cool before cutting into it.