Oooh boy, time for one of those sickly sweet old-timer recipes again!

Peanut butter pie this time. If you haven’t had peanut butter pie, it’s basically a cookie crust, with a super silky smooth peanut butter filling, topped with freshly whipped cream. And in my case, drizzled with some deliciously mild local honey and crushed caramelized peanuts. It’s one of those desserts where you think OH I’LL HAVE A HUGE PIECE OF THAT PLEASE AND THANKS! but then you realize a quarter of the way through that if you eat anymore you might either:

a) be tasting it again sooner than you’d like

b) explode from the richness

c) develop diabetes

So. When you eat this, seriously guys, only have a little piece. I will not be held responsible for any deaths or sicknesses or diabetes development. Whoohoooooo.

Peanut Butter Pie

for the crust:

1 1/3 cups of cookie crumbs (oreo, graham, whatever you want. I used oreo)
4 tablespoons of melted butter

Preheat your oven to 350F. Mix the two ingredients together and press them into a tart or pie pan. Bake for about 5-7 minutes until set.

for the peanut butter filling:

1 cup of peanut butter
1 pkg of cream cheese, softened
1 1/2 cups icing sugar
2 cup of heavy cream, whipped (traditionally this recipe is made with coolwhip, but I didn’t have any and just really wanted some peanut butter pie, damnit!)
2 tsp vanilla extract

Whip the cream and set aside. Whip together the peanut butter, cream cheese, icing sugar, and vanilla until smooth. Fold in the whipped cream. Throw it in your cooled shell, smooth it out, and let it set in the fridge for about an hour or so. Top with some more slightly sweetened whipped cream (about 1 cup with 2 tablespoon of icing sugar) and fluff that on top. Drizzle with some honey, sprinkle with chopped peanuts if you’d like. Chopped candied peanuts maybe? Delicious.