Well, well, well. As if Praline Pecan Bacon weren’t already HEAVEN IN YOUR MOUTH…We HAD to go to the Viking Kitchen School and get this life-changing,
pant-size-changing Peanut Butter Pie recipe. We served these as mini pies at our Valentine’s Day Dinner Party last weekend, and you can quickly whip these up for a perfectly gourmet treat any ole time! (You can also make ahead and freeze!)
Viking’s Peanut Butter Pie
- 1 cup whipping cream, whipped
- 8 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 prepared graham cracker pie crust
- 2 tablespoons chocolate sauce, for garnish
- 2 tablespoons creamy peanut butter, for garnis
Beat the whipping cream to stiff peaks in the bowl of a stand mixer fitted with the whip attachment. Scrape into a bowl and set aside. Place cream cheese and confectioners’ sugar in the bowl and beat using the “V” blade, until smooth. Add peanut butter and vanilla extract and beat until smooth. Fold in whipped cream and spread in the prepared pie crust. Heat chocolate sauce and peanut butter in separate microwave-safe bowls for 45 seconds to 1 minute, until peanut butter can be drizzled. Drizzle chocolate sauce and peanut butter over the pie. Viking says to cover and freeze for 4 hours or overnight, but I preferred it defrosted, yet chilled!
Makes 8 servings or 12 mini pies.
Pecans. Brown Sugar. Yummy Goo. Bacon. It literally is a perfect pairing with the Peanut Butter Pie.
I prepared the bacon in the morning so the bacon smell would dissipate. They are great as a stand alone, but dip this mess in peanut butter and/or chocolate and you’ll have to close your eyes to enjoy.