Peanut Butter Silk Pie

Last Thanksgiving I decided to change up our annual pie routine and make The Pioneer Woman's French Silk Pie. If you have never tried it, then you must make it, it is to die for! Everyone raved about how amazing it was, Pioneer Woman does not disappoint! Sadly, Brad does not like chocolate so he didn't get to try any. Being the awesome wife that I am, I decided to figure out how to make this pie in a peanut butter version so that he could enjoy it as well. 

For those that have tried both the chocolate and peanut butter versions, most actually like the peanut butter version better. It is rich and creamy, perfectly balanced by the homemade whipped cream topping. Please excuse my less than Pinterest worthy photo.

**Warning, this recipe contains raw eggs

Pie Ingredients

  • 1/2 cup of peanut butter (I used organic so there was a bit of texture to it, but I have also used creamy and it is just as wonderful)
  • 1 cup Salted Butter, Softened
  • 1-1/2 cup White Sugar
  • 1 teaspoon Vanilla Extract
  • 4 whole Eggs
  • 1 Graham Cracker Pie Shell 
Using an electric mixer, whisk 1 cup of softened salted butter and 1/2 cup of white sugar until fluffy. Add in 1/2 cup of peanut butter and 1 teaspoon of vanilla extract. 
Lower the mixer speed to medium and add in 1 egg. Whisk for 5 minutes and add another. Add the remaining eggs 1 at a time waiting 5 minutes in between each. After the final egg has been mixed in for 5 minutes, add the filling to the pie shell. Refrigerate for 2 hours before serving.
Whipped Cream Ingredients
  • 2 cups Heavy Whipping Cream
  • 2-3 tablespoons of Powdered Sugar (I prefer less sugar with this recipe because the pie is very rich on its own)
Whisk 2 cups Heavy Whipping Cream and 2-3 tablespoons of Powdered Sugar on high until stiff peaks form. Spread Whipped Cream on top of refrigerated pie and enjoy!

1 comment:

  1. Oh goodness. I need to make this. Just worried how I would stop at just one piece.


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