Peanut Butter Pie

I first heard about Peanut Butter Pie from a colleague at work who loved it so much, she would order two pieces at her favourite restaurant (The Tomato Cafe in Vancouver).  The first piece she would eat in the restaurant and the second piece she would take home and eat in Kamloops.  Once while eating there, I asked if they would share the recipe and much to my surprise, they did.  The recipe I am sharing with you now is one I found in a Canadian Living magazine and actually comes from Calories Restaurant in Saskatchewan.  I have made this countless times and have only heard good reviews.  

 

Ingredients:

8 oz. cream cheese

1 cup smooth peanut butter (I have used both processed peanut butter and natural peanut butter; both work fine)

1/2 cup whipping cream

1 1/4 cup sifted icing sugar

2 tsp. pure vanilla

9-inch baked pie shell (or a 9-inch baked graham cracker crust - gluten free or regular)

Topping:

1/2 cup whipping cream

6 oz. or 6 squares semi-sweet chocolate (or chocolate chips)

Method:

1. In a large bowl, beat until easily stirred:  8 oz. cream cheese (room temperature).  Then beat in 1 cup smooth peanut butter and 1 cup unsifted icing sugar.
2. In a small bowl, beat until soft peaks form:  1/2 cup whipping cream.  Gradually beat in 1/4 cup sifted icing sugar and 2 tsp. vanilla.
3. Stir a third into peanut butter mixture.  Gently fold in remaining cream, just until mixed.  Pour into a 9 - inch baked pie shell (or graham cracker shell).  Smooth top and refrigerate.
4. For a topping, combine 1/2 cup whipping cream and 6 oz. or 6 squares chocolate, coarsely chopped.  Microwave until melted and stir.  Cool to lukewarm and pour over pie to pastry edge.  Refrigerate until topping is firm, at least 2 hours.  Refrigerate for up to 2 days or freeze.  Makes 12 servings.  

This is a recipe that comes together quickly and I have been known to double or triple the recipe, making many pies.  Just this weekend, I had company and enjoyed being able to go to my freezer, pulling out this delicious pie.

The topping is easy to make and tastes delicious!

You may be a bit hesitant at first as it does not look like much.  Keep stirring and in no time at all, you will have a thick, rich, and tasty topping.

You don't want to melt the pie filling, so do wait a bit for the topping to cool; then pour it on, letting it set before you cover it and place it in the fridge or freezer.  Speaking of freezing, I like to cover it in plastic wrap, a layer or two of tin foil and then put it in a freezer bag.  Once I have made this pie, I want to protect it from freezer burn (or maybe I just want to make it difficult for my family to locate it in the freezer).