Need a crowd-pleasing dessert you can make ahead, refrigerate, and forget about until serving time? I like this peanut butter pie better than any I have ever had, hands-down. Everybody loves it, and it is great any season of the year. It is rich, so think of serving thin slices and having it after a lighter-than-average meal.
I wanted to serve it for dessert at camp last summer, so I made it as individual servings in 9 oz. disposable plastic cups, but at home I use a 9″ or 12″ springform pan.
Lori’s Almost-Famous Peanut Butter Pie
|9” springform pan: serves 8-10||12” springform pan: serves 12-14||To serve 60 in 9 oz. plastic cups: X 4 big recipes|
|Graham cracker crumbs||1 c.||1 ½ c. (1 sleeve)||6 c. (4 sleeves)|
|butter, melted||¼ c.||6 T.||3 sticks|
|light brown sugar, packed||¼ c.||1/3 c.||Skip|
|peanut butter, creamy||2 c.||3 c. (one 28 oz. jar)||Four 28 oz. jars|
|sugar||2 c.||3 c.||12 c. (5+ lb?)|
|8 oz. package cream cheese, room temperature||2||3||96 oz. or twelve 8 oz. pkg. or two 48 oz. pkg.|
|butter, melted||2 T.||3 T.||12 T. (1 ½ sticks)|
|vanilla||2 t.||1 T.||¼ c.|
|whipping cream, whipped||1 ½ c.||2 c. (1 pt.)||2 qt.|
Crust: Combine all and press into a deep dish pie dish or a spring form pan.
Filling: Beat together all but whipped cream. Then, fold whipped cream into cream cheese mixture. Place in crust. Chill several hours or overnight in the fridge.
Glaze: 1 c. chocolate chips and 3 or more tablespoons strong hot coffee. (This amount is fine for both pie sizes.) Melt together in a saucepan or in the microwave. Stir until smooth. Drizzle over pie. For individual plastic-cup servings, omit glaze and top soft filling with chopped peanut butter cups before chilling thoroughly.