Storm In My Kitchen

This is for peanut butter lovers.

With cream cheese and whipped cream, this pie is a lighter, creamier version of the spread. So good. Ambrosially addicting, if I may say so myself.

Browsing through some recipes lately, I came across this peanut butter pie and thought of using up that slightly consumed bottle sitting in the pantry for a while now. I am not a peanut butter fan. I mean, I like it but never top of mind so I often have a bottle lying around untouched for months.

And besides, I bought a bottle of Almond Butter that’s waiting its turn to be consumed. Yes, I am anal that way.

What You’ll Need

• 1 (8-inch) graham cracker pie crust (how to make your own)
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup peanut butter
• 8 oz. whipped cream

What You Do:

With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped cream.

Spoon mixture into pie crust. Refrigerate for 4 hours or until firm.

Easy peasy.