Prep 15 mins
Cook 4 hrs
I recived this from a chef that worked at the Opryland Hotel (in Nashville, Tenn.). I hope you enjoy this! Cook time is chill time.
- 1 (8 ounce) package cream cheese (softened at room temp.for one hour)
- 1⁄3 cup peanut butter
- 1⁄2 cup sugar
- 1 tablespoon milk
- 1 cup heavy cream (whipped)
- graham cracker crust (can use chocolate crust if desired)
- Blend cream cheese, peanut butter, sugar, and milk.
- Fold in heavy cream.
- Pour into pie crust.
- Chill up to 4 hours or overnight.
This was so yummy! I needed a dessert for some friends and did not want to use my old standby chocolate pie. They were impressed and so was I. The filling is creamy and has a mild peanut butter taste. i used a fudge topping will use a ganache the next time. I also used a homemade graham cracker crust but will use a chocolate crumb crust the next time.
I made this to take for Thanksgiving dinner at my MIL; she thoroughly enjoys peanut butter. I let this one sit in the refrigerator overnight before serving it. I would never have believed there's only 1/3 cup of peanut butter in this. I did not taste any of the cream cheese, only the peanut butter. The cream lightened it up nicely. Recipe was made as directed.
Delicous. Creamy with a soft, not overpowering peanut butter flavor. Wanted something different that was no-bake. Great recipe.