For all of you peanut Butter pie fans out there, this is a recipe given to me by a friend of mine. The result is a rich pie that will set-up a lot more firm than the traditional peanut butter pie. Also, please note: Do not substitute whipped topping for the whipping cream!
You will need:
1- 18oz. jar of peanut butter (I use Peter Pan creamy)
1- Brownie mix (the cheap stuff is fine you are only using the inside)
1- Small can of sweetened condensed milk (Eagle Brand is the best)
1- Small container of Extra-Heavy Whipping Cream (NOT WHIPPED TOPPING!)
1tspn- Vanilla extract
1- Glass pie dish
PIE CRUST:
First, you want to take your brownie mix and bake your brownines in a 8X8 pan. You want your brownies to thicker than usual. Since you are using a smaller pan it will take a little longer to bake them completely. And don't worry about burning the bottom as you won't be using the bottom.
Once the brownies are done, let them cool and take a knife or fork and remove the top crust from the brownie.
Take your glass pie pan and make a pie crust with the inside of the brownie. This will take some time but it is well worth it! You may need to use the top portion of the brownie that had been removed. This is ok it will add a little crispiness to the crust. Once you are done set the crust to the side. It is better to put it in the fridge.
PIE FILLING:
The first thing you want to prepare is the whipped topping. The best thing to use is a whisk to make the whipped cream, however, some people (including me) do not have the patience for this. If you have a mixer with a whisk attachment you can use it for a fluffier result. After you get the cream whipped it should look like thick whipped topping. Once you have finished, cover with plastic wrap and put it in the refrigerator.
Next, you want to get your peanut butter and put 3/4 of the jar in a large mixing bowl. Open the condensed milk and pour in with the peanut butter. Mix it until it is compltely combined. Get your whipped cream out of the fridge and start adding to the peanut butter mixture to taste. There is no exact measurement here. It is basically based on your desired flavor. If you need to add more peanut butter that is fine. I usually use the whole container so it is a little smoother, and so it will actually taste like peanut butter. Use a whisk or whisk attachment for this process as well. The goal is to keep the air in the cream. Once you have reached the desired thickness and taste add your vanilla extract. It doesnt seem to be a lot of vanilla but trust me it is perfect!
COMPLETING THE PIE:
Get your Pie crust out of the fridge and pour the filling in the crust. I take a rubber spatula and smooth the top of the pie. I have tried spicing it up a little by putting chocolate on the top but it is just too sweet already for that. Put the pie in the fridge overnight to allow proper set-up time. Once it is set up I would suggest cutting the pieces smaller than usual as it is very rich.
I hope you enjoy!! God Bless!! Send me a message and let me know what you think!
You will need:
1- 18oz. jar of peanut butter (I use Peter Pan creamy)
1- Brownie mix (the cheap stuff is fine you are only using the inside)
1- Small can of sweetened condensed milk (Eagle Brand is the best)
1- Small container of Extra-Heavy Whipping Cream (NOT WHIPPED TOPPING!)
1tspn- Vanilla extract
1- Glass pie dish
PIE CRUST:
First, you want to take your brownie mix and bake your brownines in a 8X8 pan. You want your brownies to thicker than usual. Since you are using a smaller pan it will take a little longer to bake them completely. And don't worry about burning the bottom as you won't be using the bottom.
Once the brownies are done, let them cool and take a knife or fork and remove the top crust from the brownie.
Take your glass pie pan and make a pie crust with the inside of the brownie. This will take some time but it is well worth it! You may need to use the top portion of the brownie that had been removed. This is ok it will add a little crispiness to the crust. Once you are done set the crust to the side. It is better to put it in the fridge.
PIE FILLING:
The first thing you want to prepare is the whipped topping. The best thing to use is a whisk to make the whipped cream, however, some people (including me) do not have the patience for this. If you have a mixer with a whisk attachment you can use it for a fluffier result. After you get the cream whipped it should look like thick whipped topping. Once you have finished, cover with plastic wrap and put it in the refrigerator.
Next, you want to get your peanut butter and put 3/4 of the jar in a large mixing bowl. Open the condensed milk and pour in with the peanut butter. Mix it until it is compltely combined. Get your whipped cream out of the fridge and start adding to the peanut butter mixture to taste. There is no exact measurement here. It is basically based on your desired flavor. If you need to add more peanut butter that is fine. I usually use the whole container so it is a little smoother, and so it will actually taste like peanut butter. Use a whisk or whisk attachment for this process as well. The goal is to keep the air in the cream. Once you have reached the desired thickness and taste add your vanilla extract. It doesnt seem to be a lot of vanilla but trust me it is perfect!
COMPLETING THE PIE:
Get your Pie crust out of the fridge and pour the filling in the crust. I take a rubber spatula and smooth the top of the pie. I have tried spicing it up a little by putting chocolate on the top but it is just too sweet already for that. Put the pie in the fridge overnight to allow proper set-up time. Once it is set up I would suggest cutting the pieces smaller than usual as it is very rich.
I hope you enjoy!! God Bless!! Send me a message and let me know what you think!
