Easy and tasty peanut butter pie recipe.
- Carbohydrate 20.5142525172856 g
- Cholesterol 0 mg
- Fat 9.40644834128481 g
- Fiber 1.12000000094679 g
- Protein 4.68378167062584 g
- Saturated Fat 1.9212258349574 g
- Serving Size 1 1 Serving (36g)
- Sodium 3.22058333601591 mg
- Sugar 19.3942525163388 g
- Trans Fat 0.470215667064003 g
- Calories 176 calories
Step-by-step
- Beat the cream cheese, sugar and vanilla together.
- Add the peanut butter and mix well.
- Fold in the dessert topping until completely blended.
- Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve.
- Note: Good in a chocolate crust with chocolate chips sprinkled on top.
Cream cheese acts as the structural stabilizer in this filling, absorbing moisture from the sugar and peanut butter while providing a firm matrix that holds its shape without gelatin. Soften the eight-ounce package to exactly 68 degrees Fahrenheit before beating to prevent lumps from forming in the batter. Incorporating the dairy requires a paddle attachment on medium speed for precisely two minutes until the mixture turns glossy and smooth.
Replacing standard dairy ingredients demands specific substitutions to maintain the exact fat ratios required for proper setting. Swap the cream cheese for a firm, soy-based block alternative at a one-to-one ratio, and use a coconut-oil whipped dessert topping to replicate the original mouthfeel. Chilling the assembled pie in the freezer for fifteen minutes before slicing ensures clean edges on every portion.
Freezing alters the moisture distribution within the filling, converting the dessert into an icebox pie that holds for up to five days without weeping. Thawing the pie in the refrigerator for thirty minutes prior to serving restores the smooth, spreadable consistency characteristic of professional refrigerated tarts. Avoid leaving the dessert at room temperature for longer than two hours to prevent the whipped fats from breaking down.
Varying the crust adds contrasting bitterness to balance the sweetness of the filling. Grinding chocolate wafers with melted butter at a five-to-one ratio creates a sturdy base that stands up to dense peanut butter layers. Press the crumbs firmly into a nine-inch pan using the flat bottom of a measuring cup to ensure an even two-millimeter thickness across the base.
