I'm sitting out this week's Tuesdays with Dorie. As excited as I was to try my hand at Creme Brulee, it wasn't in the cards this week. The hubby's been out of town, so I don't have a guinea pig to eat it, and things have just been really hectic.
So, I'll instead share a favorite recipe of mine. Peanut Butter Pie!
It's rich, creamy, and delicious. Sinfully delicious. Every time I make it I get asked for the recipe. And not only is it good, it's really a cinch to whip together. You can get creative with the toppings - sometimes I drizzle a little peanut butter on top along with hot fudge, sometimes just the hot fudge, and sometimes nothing at all. Any way you make it, it's darn good!
Peanut Butter Pie
(recipe from Smucker's)
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese at room temperature
12 oz. container non-dairy whipped topping, divided
11.75 oz. jar hot fudge topping, divided
1/2 cup sugar
1. In a medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Reserving 2 Tbsp. hot fudge, place remaining hot fudge topping into microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge topping over pie to cover the peanut butter layer.
3. Refrigerate until serving time. Just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers.
4. Place 2 Tbsp. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp. peanut butter going in the opposite direction of the hot fudge.