I’ve had an obsession with peanut butter desserts since I was a kid and my Dad would bring home free samples of the most delicious peanut butter cake concoction. I still have dreams of this dessert (seriously!). A few weeks ago, as I was dreaming about this delicious sweet, I decided that I would try and make my own version of this heaven. My sweet tooth was craving a peanut butter pie and that is exactly what I gave it.
The pie definitely satisfied my craving and I’m already preparing to make it again. Peanut butter and chocolate are simply meant to be together (hello, Reese’s are one of my favorite indulgences).
What are some of your favorite sweet treats? Tell me in the comments below!
To-Die-For Peanut Butter Pie:
- 1 stick of butter
- 1/4 cup brown sugar
- about 9 ounces chocolate cookies (I used some cats cookies from Trader Joe’s)
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup creamy peanut butter
- 1 and 1/4 cup whipped cream
- Chocolate chips (optional)
- mini Reese’s cups (optional)
Instructions for the crust:
Crush the cookies using a food processor or by hand and place into medium size bowl. Melt butter in a small pot over medium heat. Add brown sugar to melted butter. Whisk until sugar is dissolved. Add butter mixture to crumbled cookies and stir until combined. Pour into bottom of greased pie pan and press down with the bottom of a glass, making sure that the crust goes up along edges. Allow to set in fridge for 15 minutes. Bake at 350 for 10-15 minutes.
Instructions for the filling
In a large bowl, combine cream cheese, powdered sugar, peanut butter, and vanilla. Using an electric mixer, beat until fluffy. Gently fold in the whipped cream. Pour the mixture into the pie pan. If you would like to add toppings, you can line the outside with Reese’s and chocolate chips. Place in the freezer for 3 hours. Remove from freezer and store in the refrigerator until ready to serve. Enjoy!
I know, I know we are at the end of summer, but as much as I love the fall I always get sad when my favorite season is coming to an end. Summer means outdoor activities, trips to the beach, days by the pool, and fun festivals. Not to mention some of my favorite fruits and vegetables are in prime condition during the summer months. Yes, I’m talking about berries and corn but also TOMATOES. I love a fresh, ripe tomato in many different ways– tomato sandwich, tomato and mozzarella salad, bruschetta, tomato sauce.. I could go on.
As summer is coming to an end, I decided to make the most of this tomato season. Typically, these fruits/veggies (still a little up for debate as to which category they actually belong in) are best through September so we still have some time to enjoy them in their prime; thank goodness. Chances are if you’re from the south you’ve indulged in some tomato pie over the summer. If not, you should absolutely try out this recipe from Stirring Performances for your next meatless Monday or any night of the week, really.
Fresh Tomato Pie:
- 1 pie shell, baked & cooled
- 2-3 large tomatoes, peeled and sliced
- 2-3 green onions, chopped
- salt & pepper to taste
- 1 tablespoon fresh basil
- 1 tablespoon fresh chives, chopped
- 1 cup mayonnaise
- 1 cup sharp cheddar cheese
Preheat oven to 350. Sprinkle tomatoes lightly with salt and drain on a cooling rack for 15-20 minutes. Layer tomatoes, onions, salt, pepper, basil, and chives in pie shell. Blend mayonnaise and cheese together in a mixing bowl. Spread over top of pie. Bake for 30 minutes or until top is lightly browned.
I recently got to cross off a few things on this years fall bucket list, one of them being to pick some fresh apples! It was freezing the day I went, but it was an awesome experience and it gave me tons of apples to make delicious treats with! I shared my quick recipe for apple pie candy apples already, so I though I would share my apple pie recipe. It’s so delicious that I find it hard not to go back for a second slice!
CLASSIC APPLE PIE WITH CRUMB TOPPING
- 1 Pillsbury Pie Crust
- 6 Medium Sized Apples*
- 1 Tbsp lemon juice
- 2 Tbsp Flour
- A Few Dashes of Salt
- 3/4 Cup Sugar
- 1 Tsp Cinnamon
- 1 Tsp Apple Pie Spice
*I used Cortland.
1. Preheat the oven to 350 degrees.
2. Peel apples and cut into thin slices. Place in large bowl and toss with lemon juice
3. Add flour, salt, sugar, cinnamon, and apple pie spice to apple and stir until each slice is coated with equal amounts.
4. Roll out pie crust in round pie dish and cut excess off of edges.
- 1 Cup Flour
- 1 Cup Brown Sugar
- 1/2 Tsp Cinnamon
- 1/2 Tsp Apple Pie Spice
- 1/8 Cup Sugar
- 1 Stick Butter (Room Temperature)
1. Cut the butter into four equal pieces and place in bowl. Add flour, brown sugar, cinnamon, sugar, and apple pie spice.
2. Use a pastry cutter or a fork to mash ingredients until well combined and made into small chunks.
3. Spoon topping over pie until completely covered.
4. Cover pie with foil and back at 350 for 30 minutes.
5. Remove cover and continue baking for 15 minutes or until golden brown.