Cost: $20 and under
Prep Time: 30-35 min.
Chill Time: 2-4 hours
I might just kill for this Peanut Butter Pie! I acted much like Golem in Lord of the Rings, hovering over this pie protecting my precious from prying forks that wanted a taste. I had a slice for breakfast, lunch and dinner. Then when my stomach was upset from its rich, salty sweetness I had another slice! Enjoy but beware the power it may have over you!
8 oz neufchatel cheese (softened)
1 cup smooth low sodium low sugar peanut butter (if using regular peanut butter cut sugar by 1/4 cup)
1/2 tsp kahlua
3/4 cup mini chocolate chips
1 1/2 cup heavy whipping cream
1 1/4 cup powdered sugar
1/2 tsp Fleur de sel
6 tbsp unsalted butter (melted)
3/4 cup shredded sweetened coconut
3/4 cup chocolate graham crackers (crushed)
3/4 cup Oreos (crushed)
1/4 cup sugar
1/2 tsp butter (for pie plate)
1 cup heavy cream (chilled overnight)
2-3 tbsp powdered sugar
3-4 tbsp chocolate shavings
2-3 tbsp peanuts
In small mixing bowl beat the cream and powdered sugar together until stiff peaks form (10-20 minutes,) cover and refrigerated until ready to use (1-2 hours is best.)
Preheat oven to 350 degrees.
Lightly butter a 9 inch pie plate. In a medium mixing bowl whisk together coconut, crushed graham crackers and sugar. Slowly add melted butter while stirring until mixed well. Add mixture to pie plate and form crust by evenly distributing the mixture over the bottom and sides of pie plate. Place crust in oven and bake until just set (about 12 minutes.) Remove crust from oven and sit on a cooling rack allowing to cool completely.
Beat cream until stiff peaks form, refrigerate until needed. In a medium mixing bowl whip together all ingredients except cream until even. Add in 1/3 cream and mix well, gently fold in the remaining cream. Pour filling into crust, spread evening with a rubber spatula and chill for 2-4 hours or until pie has set.
Before serving spread whipped topping over over pie and sprinkle with chocolate shavings and peanuts.