We’re working backwards today, talking about dessert when we haven’t even had the turkey yet. Thanksgiving basics stay the same: turkey, stuffing, cranberry sauce, mashed potatoes, yams. But the sides and desserts are where the stories are! We can stick to tradition while still being a bit creative, right? Sometimes it’s nice to introduce something new; just sneak it in between the pumpkin pie and the apple tart!
We are so grateful to all our family and friends with whom we share our table and to whom we give thanks all through the year. Have a joyful Thanksgiving!
Dianna’s Peanut Butter Pie
You wouldn’t know it to look at her, but Dianna loves desserts. She’s our trainer and former Pilates teacher who runs marathons and swears by healthy eating, but satisfies her family’s sweet tooth with the likes of this amazing creation, a staple at all her Thanksgivings!
- For the crust:
- 25 Oreo cookies
- 4 tablespoons butter, melted
- For the filling:
- 1 cup creamy peanut butter
- 1 bar (8 ounces) cream cheese, softened
- 1¼ cups powdered sugar
- 8 ounces whipped cream (or you can use Cool Whip; we won't tell!)
- ½ teaspoon vanilla
- Chocolate curls or thin chocolate slices for top (optional)
- Grease a 9-inch pie plate or coat with non-stick spray
- Preheat oven to 350F degrees.
- Put the cookies into a food processor (or in a bag you can stomp on!) and pulse until fine crumbs.
- Add melted butter and combine with cookies.
- Spread the mixture into the pie plate, making sure to build up the sides.
- Bake for 6 minutes.
- Cool completely before filling.
- Mix peanut butter and cream cheese together until smooth.
- Add powdered sugar and combine until smooth
- Add vanilla to the whipped cream, then add to the mixture and combine until smooth.
- Add the filling to the cooled pie crust and spread evenly across the top.
- Refrigerate and chill overnight if possible... at least 2 hours.
- If you want to add a few chocolate curls or slices on top, do it, then refrigerate for another hour.