Peanut Butter Pie is one of those good Southern desserts I grew up with. We almost always had this at holiday meals – and after stuffing myself silly, I would have a big piece of this pie and it would send me clean over the edge. Then I would inevitably wind up in a carb-filled, sugary coma with heavy eyelids, muttering gibberish and drooling. In other words – heaven.
First, start with cream cheese (now you KNOW that’s a good start!)
Next, add a can of evaporated milk. Not the good kind of milk that I wouldn’t mind drowning in, but evaporated.
After that, add a regular size container of peanut butter. There’s something fun about emptying a brand new container of peanut butter all at once. It’s weird, like I almost feel like I’m being a pig . . . but I am making a pie which I will probably shame-eat most of anyway, so if the shoe fits. . . .
Also, add a pound of powdered sugar. That’s right, buttercup – a whole pound. Mix all that up into creamy, peanut buttery heaven.
Once it’s all combined and creamy, to finish it off, you’re going to fold in a container of whipped cream. You know, cause it just isn’t quite rich enough. But, hey – at least it doesn’t call for the jumbo size whipped cream – a regular size container will do.
Now, for the crust, you’ll want to use a graham cracker variety. Or – get crazy with an Oreo crust (hey hey!). I grew up having both versions – the Oreo happens to be my preference. Feel free to make your own kind of crust too – I’m never unopposed to that, but am generally too lazy to make my own. So a store-bought Oreo crust it is!
This recipe also makes 2 pies. One for you and one for your best frenemy to make them jealous – hot damn!