This has to be the easiest pie ever and my picky-picky husband gives it two thumbs up (which is rare)!!  It is quick to make and oh so yummy.

GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/3 cup of sugar

Mix everything and press into a pie plate. Bake at 350° for 8 minutes, then set aside to cool while you make the filling.

FILLING
(2) 14 ounce cans of sweetened condensed milk (NOT EVAPORATED)
3 egg YOLKS   (yolks only)
2/3 cup freshly squeezed lemon juice

Beat the filling ingredients with electric mixer for 3 minutes. Pour into baked crust.  Bake at 350° for 12 minutes.

Cool for 10 minutes, then put in refrigerator for at least 2 hours.
After chilled, top with whipped cream and serve.

Any whipped cream will work, but this is my "go to" whipped cream recipe because it doesn't deflate, even after a couple days in the fridge, it stays nice and fluffy.

STABILIZED WHIPPED CREAM
8 ounces of cream cheese.....room temperature
1/2 cup sugar
1 teaspoon vanilla
2 cups heavy whipping cream

Whip room temperature cream cheese until smooth. Add sugar vanilla and about 1/2 cup of the whipping cream. Beat until very smooth. Add the rest of the whipping cream and beat until you get stiff peaks.

ENJOY !!!

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February 16, 2018

Most peanut butter recipes like this are way to "heavy" and way to sweet, but this one is PERFECT, it's more like a light mousse. 

Double the ingredients and put it in a 9x13 dish and it will disappear from ANY buffet table in a wink, followed by lots of requests for the recipe. IT IS LIGHT AS AIR !!!!!

9" Pie or double the ingredients and

make a 9" x 13" size for a crowd 

CRUST
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Combine all crust ingredients and press into a 9" pie pan (pushing up the sides) sit it in the fridge while you are making the filling.

FILLING
8 ounce package of cream cheese, room temperature
1 cup creamy peanut butter  (I use Jiff)
1 cup sugar
1 tablespoons soft butter
1 teaspoons vanilla
1 cup whipping cream

Beat the cream cheese until it is smooth, then add the peanut butter, sugar, butter and vanilla.  Beat on high until the mixture is very well mixed and smooth.

In a separate bowl, whip the cream until you get stiff peaks, then gently fold it into the peanut butter mixture by hand, making sure that it is well mixed and you don't see any streaks of white.

Spoon filling into the crumb crust. Chill the whole thing for 3-4 hours or overnight.

NOTE: For the chocolate decoration on this pie, I heat 1/4 cup of milk to boiling, then pour it over 1/2 cup of chocolate chips. Stir until well melted and smooth. drizzle over the finished pie and then sprinkle with a few graham cracker crumbs and chopped peanuts for decoration....(not  necessary, but fun).

NOTE: OK......here's a warning.... if you are like me and you like to lick the beaters and spoons, you will notice sugar grains in the filling.....don't freak out. After it chills in the fridge for a couple of hours, they will totally disappear and the filling will be SILKY SMOOTH!! I promise!!!

This stuff is totally addicting!!

ENJOY !!!



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August 13, 2017