Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen we're going to make
a really fast and super easy but delicious peanut butter pie.
Pretty sure it's been a long time since I'e done a peanut butter pie, cake situation,
so I wanted to share this with you because it really does require just a handful of ingredients
and they're all the right ones so I'm thrilled to share it with you, and it's such a summertime
favorite, you're going to love it.
I've got my oven pre-heated to 250F because I want to bake the crust for a few minutes
and to do that all you're going to do is you're going to take your chocolate graham crackers
or you can really use any chocolate biscuits you like, you can even use Oreo for this is
you want to.
I"m just going to pulse these until they've crumbled really nicely.
This looks good, it's just a couple of pieces but it's fine, it'll get blended in a minute,
I'm going to add some melted butter, along with a little bit of sugar, if you are using
something like an Oreo cookie, or like a really super sweet cookie, then I would omit the
sugar, but because I feel like chocolate graham crackers are really not terribly sweet, I
like to sweeten just a little bit you know what I'm saying?
And then I just combine this until the mixture resembles wet sand.
Alright, now you're going to take all of your cookie crumble mixture.
And you're going to put this in a 9 inch pie plate.
Put this right back on here because this is what we're going to use to make the filling
because I don't like to dirty up any extra things if I don't have to because I have to
do the dishes, I hate doing the dishes.
Alright so what you're going to do, I just do this with my hands and if I need to I take
a glass or something to help me out but all I do is just really press this mixture in
like I said your hand works beautifully and it's a little bit crumbly but you gotta remember,
once it goes into the oven it just kind of bakes and sets and it is perfect.
So, this has to go into my oven for about, I don't know 7 or 8 minutes or something like
that.
And you actually start to smell it because it'll smell really chocolaty and delicious
and really intense and I love it so I'm going to go ahead and pop that in there, wash my
hands then we make the filling.
My pie crust was in the oven for exactly ten minutes and I let it cool completely because
I don't want to add my filling to the warm crust.
Now, i the food processor, we're going to add some softened cream cheese, soft at room
temperature, por favor.
Get that all in there.
Why do I always make such a mess?
And then you're going to need some peanut butter.
Some really smooth delicious, creamy peanut butter.
Add that right in.
Get it all out of there.
Leave nothing behind, people, nothing.
Then you add your powdered sugar.
It's really easy, so good.
So so good, and a good splash of vanilla, this is my homemade vanilla which I gotta
make more of so please remind me!
I gotta put the lid on and get this really nice and creamy.
That is what you're looking for.
And it is already so perfect I could eat it straight as-is.
Then you'll need to add some whipped topping or you can just do some heavy cream, but I
really feel like the whipped topping works really well.
It doesn't lose any volume, it's just good.
Okay, now this is good and all but we need a little something running through, right?
Well I'm going to get this really well mixed in so what I have here are some Reese's candies,
or chocolates I should say, that I chopped into small pieces, if you can find the really
really teeny tiny mini ones use them whole.
But I do like to cut them up a little bit so that they dispersed through the filling
better, oh look at this.
Look at this!
Know what I'm saying?
It is like magic.
It is magic my friend.
Magic I tell ya.
My friend Matt would go crazy for this because he's the biggest peanut butter lover that
I know.
So now that you have all that done, move this baby over.
And you're going to pour all of this in, how fabulous.
Pour all this gorgeousness right in.
Smooth it out.
And you're going to pop this into the fridge for several, several hours.
About, I would say an hour before you're ready to serve this, you're going to pop it into
the freezer, you don't have to, But there's something almost magical about right at the
line when it almost starts to freeze but not really, so it's not ice cream but it's not
- you just gotta trust me, pop this for the last hour, not the whole time, for the last
hour before you serve this, right now I'm going to pop it into the fridge but for that
last hour it's going to go in to the freezer.
And then, we do whipped cream and then we do other good stuff.
Alright my pie was in the fridge, I actually left it in there overnight, mom problems,
you know?
And then I popped it into the freezer for like a half an hour, don't go over an hour
because you don't want to freeze this because somehow it just kind of - I don't know, it
just makes a difference it's perfect, going to whip up some cream just to put on top,
I've got some heavy cream and a couple tablespoons of sugar that I'm going to whip until stiff
peaks and I'll show you what it looks like when it gets there.
That looks great!
Pop that right on top, now this you could use cool whip for this instead of making your
own whipped cream, but there kind of is something really special about homemade, slightly sweet
whipped cream, you know what I mean?
And then I just take the other bit of leftover Reese's that I have that I just chopped up,
these are the little mini ones that I just cut n half.
And then just because you know, because you know, I am who I am, I take a little dark
chocolate, I like dark chocolate for this because I feel like the richness of dark chocolate
is going to go really well with all of the sweetness, and I just kind of grate that.
Boom!
Right on top!
I mean, you bring this to somebody's house, they applaud you, they love you, you make
this for a birthday party, you'll be their favorite aunt.
Do you know what I'm saying?
Now, admittedly, getting the first slice out of a pie is always hard, but it's really hard
when a pie is this tall and the base is quite crumbly.
But don't let that intimidate you, just know that the first slice is not going to be perfect,
so hold on, I gotta loosen up the sides a little bit.
There you go.
Bear with mamma for a second.
The first slice is always a tricky one.
But you know what?
It's a job I'm willing to do.
I'm willing to make the sacrifice of having the first slice of a pie.
Particularly, a peanut butter pie.
It's so good, look at the thickness of that, uh, look at that, don't you wish?
Oh my!
Mmm!
Wow!
Who am I right now?
Wow!
Complete perfection.
In every way.
It's rich but so well balanced.
You just have to make it.
LauraintheKitchen.com has the written recipe, I hope you have enjoyed spending time with
me, I'll see you next time, I'll save you this last bite.
Bye.