Peanut Butter, Pie

Peanut Butter Icebox Pie

Posted by VanillaBeanBaking on

Creamy peanut butter pie with chocolate and crunchy bits! It’s a group favorite!

Peanut Butter Icebox Pie

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Ingredients Method Notes

Ingredients
  

Crust
  • 2 1/2 cups Nilla wafer crumbs
  • 1/2 cup light brown sugar
  • 3/4 cup unsalted butter melted
Filling
  • 1 cup heavy cream
  • 1 1/2 cup cream cheese room temperature
  • 3/4 cup creamy peanut butter
  • 1/4 cup powdered sugar sifted
  • 2 tsp vanilla extract
  • 1/4 cup caramel sauce homemade or store-bought, optional
Topping
  • 1 cup chopped Peanut Butter cups
  • 1/4 cups peanuts chopped

Method
 

Crust
  1. Preheat oven to 325 degrees.
  2. In a large bowl, stir together the Nilla wafer crumbs and brown sugar. Add melted butter and mix until well combined
  3. Press crumb mixture into a deep pie tin and make sure it in nice and compact and goes up around the sides to the top.
  4. Bake for 10-12 minutes, until fragrant. Let cool before filling.
Filling
  1. In a stand mixer with the whisk attachment, whip the heavy cream on medium speed until stiff peaks form. Transfer to bowl for later.
  2. In stand mixer bowl, now with paddle attachment, beat cream cheese on medium until smooth. Scrape down sides.
  3. Add peanut butter, powdered sugar, and vanilla and beat until light and creamy. Remove bowl and gently fold in whipped cream with spatula until combined.
Assembly
  1. If using caramel, spread thin layer on top of cooled pit crust.
  2. Spread filling onto of crust/caramel.
  3. Garnish with chopped peanut butter cups and peanuts.
  4. Refrigerate for 2-4 hours, or overnight.

Notes

Recipe from The Magnolia Bakery Handbook

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