Peanut Butter Pie

There is Peanut Butter Pie then there is Rachel's Roadhouse Peanut Butter Pie.  Now don't get me wrong I love all Peanut Butter Pie, but at Rachel's I think I've died and gone to Peanut Butter Pie Heaven.  Its perfect: the oatmeal crust, chocolate drizzle, and of course the creamy peanut butter filling.

This is my copycat recipe of Rachel's.

Preheat oven to 300.  Remove 8 oz. package of cream cheese from refrigerator.

First make the crust:

I use a spring-form pan, but a pie pan would also work with some adjustments.

Combine 1 3/4 c old fashioned oats, 1/2 c brown sugar, and 1/2 melted butter.  Using the bottom of a cup, press the mixture into the pan and slightly up the sides.  Cover with foil and bake at 300 for 15-20 minutes.  Allow to cool.

For the filling:

• 8 oz cream cheese at room temperature
• 3/4 c confectioners' sugar
• 1/2 teaspoon salt
• 1 1/4 c creamy peanut butter
• 1 tablespoon vanilla extract
• 2 c heavy cream
• 1/4 dark or semi-sweet chocolate, melted

NS with his birthday "pie"!

For the filling, beat the cream cheese, confectioners sugar and salt on medium until fluffy.  Beat in peanut butter and vanilla.

In a separate bowl, beat the cream until soft peaks form.  Stir 1/3 of the whipped cream into the peanut butter, then gently fold in the rest of the whipped cream.

Drizzle 2 tablespoons of the melted chocolate into the cooled crust.  Then pour the filling into the crust.  Freeze at least 3 to 4 hours.  Then drizzle remaining 2 tablespoons on top of pie.

Enjoy!

Extras:

• For added flavor drizzle 2 T of melted peanut butter onto pie or sprinkle with chopped peanuts.
• If you're feeling a little lazy substitute one 8 oz container of Cool Whip for the whipped cream and use only 1/4c of confectioners sugar in the peanut butter mixture.