Peanut Butter Pie... for the Mister

i'll admit it- i roam around the blog-o-sphere and jump from blog to blog as they're recommended to me (via blogs written by people i do not know and will never, ever know). i do this often. i get attached and i stick with them and pretend that i am quickly becoming their best friend. this means i get emotional- haha, i'm serious. i found this blog while searching for recipes and it led me to this story- this story killed me. i sobbed at my desk as i read about this journey and sobbed harder as i thought about how i'd deal with it, should it happen to my family. (i lost my dad when i was a teenager but it seems so long ago and the thought of my children losing their dad seems much more catastrophic than what i went through for sure. PS- these are fictional kids i'm talking about, which takes the drama factor up about one hundred notches.) needless to say, i made this pie the next day for the mister. IT WAS RIDIC. hurry up and make it for your peanut butter loving hubby (ehm, hubby-to-be) and think of Mikey while you're at it.

Peanut Butter Love Pie...

 For Tyler

1 Graham Cracker Crust, Recipe Below

2 1/2 Cups Heavy Cream

1/4 Cup Sugar

8 Ounces Cream Cheese, Softened

1 Cup Peanut Butter (go with the good stuff– not the fresh)

1 Cup Confectioner’s Sugar, Sifted (that means powdered sugar)

1 Teaspoon Vanilla Extract (i used Mexican vanilla)

Garnish: Optional (reese’s pb cups, mini work great)

1. Pour the cream into the bowl of a stand mixer (or use a hand mixer), and add the sugar. Whip on low speed to combine and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1.5 minutes. Chill in the fridge until needed.

2. In another bowl, beat the cream cheese until smooth. Add the confectioner’s sugar, peanut butter and vanilla and beat until smooth, stopping the mixer to scrape down the bowl once or twice.

3. Measure about 1 1/2 cups of whipped cream from the bowl in the fridge, and fold it into the peanut butter mixture until well blended

4. Pour the mixture into your crust. Top with the remaining whipped cream and garnish as desired.

5. Put in the fridge until ready to serve. Tyler liked it best frozen.

Graham Cracker crust

1 3/4 Cups Graham Cracker Crumbs (Ground Fine from 12 Large Graham Crackers)

1/4 Cup Light Brown Sugar

Pinch of Salt

7 Tablespoons Unsalted Butter

1. Preheat the oven to 350 degrees. Lightly butter your pie plate and set aside.3. Add the melted butter and mix thoroughly, first with a fork and then with your fingers. (If the mixture seems to sandy, wet your fingers and keep mixing)

2. In a small bowl, stir together the graham cracker crumbs, brown sugar and salt.

4. Press the mixture evenly into the bottom and up the sides of your pie plate.

5. Bake for 8 minutes

6. Cool the crust on a wire rack for at least 30 minutes before filling.