peanut butter pie

Two great tastes that taste great together–chocolate and peanut butter– come together beautifully and easily. Start with a store-bought Oreo shell, then whip up (literally) a quick ‘n tasty filling.

PEANUT BUTTER PIE

1 Oreo pie shell
1 cup heavy cream
8 oz. Neufchatel cheese, softened
1 cup creamy peanut butter (Skippy is my fave)
1 14-oz. can sweetened condensed milk
1 tablespoon Maker’s Mark
1 teaspoon vanilla
1 teaspoon freshly squeezed lemon juice

In a stand mixer, whip the heavy cream till stiff peaks form. Move to a small, separate bowl in the fridge till it’s time to add to the pie.

Again, using a stand mixer, cream together the peanut butter and Neufchatel cheese till smooth. Add sweetened condensed milk, bourbon, vanilla and lemon juice. Beat till smooth, scrape down sides to be sure everything is incorporated. Next, fold in about 1/3 of the whipped cream you set aside. Then fold in the rest.

Pour into the Oreo shell and smooth the top of the surface. I saved one dollop of whipped cream for the center, just to be fancy. Refrigerate for three hours or overnight before serving. Delicious!

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