Peanut butter pie
This is a classic summertime dessert.
1 sleeve cinnamon graham crackers
1 cup roasted salted peanuts
2 Tbsp. sugar
6 Tbsp. butter, softened
1 1/2 cups creamy peanut butter
1 8 ounce package cream cheese, softened
1 cup confectioners sugar, sifted
2 cups heavy whipping cream
Garnish: chopped peanuts, sweetened whipping cream
Preheat oven to 350 degrees. Spray a 9-inch pie plate with non stick cooking spray.
In a food processor, pulse together graham crackers, peanuts and sugar until finely ground, 5 or 6 times. Add butter, pulse until combined, 3 or 4 times. Reserve 1 Tbsp. crumb mixture for garnish. Press mixture into bottom and up sides of prepared pie plate. Bake until lightly browned, about 10 minutes. Let cool completely.
In a large bowl, beat peanut butter and cream cheese at medium speed with an electric mixer until smooth. Add confectioners sugar, beating to combine. Reduce speed to low, beat in cream, increase speed to high, beat until thickened. Spread filling into crust. Cover and refrigerate until firm, approximately 4 hours. Garnish with reserved crust mixture, peanuts and whipped cream.
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.