Blue Ribbon Peanut Butter Pie

When Brittany and her family were here, we took them to our favorite local Southern BBQ place 'Bones'. We all split a few desserts that night and our hands down favorite was peanut butter pie. That was the first time I had ever tried peanut butter pie, and I have been craving it ever since:) I remembered that I had been hanging on to a peanut butter pie recipe in my 'dessert' binder for a couple years. This weekend I finally got out the recipe and whipped it up for my family. Like all of my friend Starlie's recipes it was fantastic!! This pie is amazing... very smooth, rich and decadent. I think this would be an excellent pie to grace your table this Thanksgiving and please any non-pumpkin people you may have.Speaking of pies and amazing... you have to see this!! Here is the link to a Guinness World Record for the World's Largest Pie Fight. My husband was part of the fight, much to my children's delight. Shaw Floors sponsored this event to prove a point. This is the amazing part...the entire pie fight was done on a piece of light colored carpet and get this...after the pie fight (using over 1,200 cherry, chocolate and apple pies) the carpet was cleaned and a couple hours later unveiled to reveal NO stains at all! Amazing, huh?!

With 5 boys this kind of carpet is heaven sent:) Thank you Shaw Floors!!

Enjoy the short video here and look for a tall handsome guy:) Actually we haven't located him for sure in the video--but my boys are just sure they see him.
Blue Ribbon Peanut Butter Pie
submitted by Melanie
printable recipe here

Crust: (Next time I will use a regular graham cracker crust--I just like them better)
25 vanilla wafers, crushed
1/2 cup finely chopped peanuts (without skins)
1/4 cup butter, melted
1 Tb sugar

Preheat oven to 350. Combine vanilla wafers, peanuts, sugar and melted butter together and press into a 10 inch pie plate. Bake for 15 minutes. Cool.

Filling:
1 cup smooth peanut butter
8oz cream cheese, softened
1 cup sugar
1 cup heavy cream
1 tsp pure vanilla extract
2 Tb real butter, melted
1/2-1 cup Hot Fudge Sauce (recipe included or a good store brand)

In a large bowl, cream peanut butter, cream cheese, butter and sugar together with an electric mixer on medium speed. Blend well. Whip the heavy cream in a separate bowl until stiff, add vanilla. Fold into the peanut butter mixture. Fold gently until mixture is consistent and smooth. Pour into cooled crust and refrigerate for at least 2 hours.

Thin hot fudge sauce by heating slightly. Allow to cool to just warm to touch. (It should not be hot that it would melt the filling). Spread a thin layer of fudge sauce over chilled pie. The fudge may be left smooth or incorporated into a slight flower or ribbon pattern by running a spatula or knife through the fudge to make a design. chill pie for at least 6 hours.

Hot Fudge Sauce:
1 14oz can sweetened condensed milk
2 1oz squares unsweetened chocolate or semi-sweet chocolate
1 tsp pure vanilla extract
2 Tb real butter

Combine milk and chocolate and cook over low heat until chocolate is melted and mixture thickens. Add vanilla and butter. Store covered in the refrigerator.