A new Southern Lady Magazine arrived not to long ago, and there is nothing quite like, sitting outside on the back patio, sipping a glass of iced tea and looking through a new Southern Living or Southern Lady Magazine (oops, also a Paula Deen magazine). In the midst of this new one, I turn the page and there staring me in the face is this most delicious looking pie. It is simple and scrumptious looking, and with whipping cream, cream cheese and peanut butter, how can it not be awesome?
1 cup crunchy peanut butter
8 oz cream cheese, softened
1 cup sugar
2 tables butter
1 tables vanilla
1 (9″) graham cracker pie crust (hum….I might use a chocolate cookie crust)
1 cup whipping cream
1/3 cup caramel topping
Using a electric mixer, ( wonder why they always specify “electric” like someone is actually going to stand there and beat for a half hour with a hand mixer when they can just plug in the electric mixer and be done in 2 min) oh well, beat the peanut butter, cream cheese, sugar, butter and vanilla together in a large bowl. Pour mixture into the graham or chocolate crust. Chill overnight.
The next day, use a spatula to gently cover the top of the pie with the whipped topping. (Cool Whip or make your own using heavy whipping cream and about 1/3 cup sugar and beat until peaks form, I think you know which one I will be using, as I have to get my quota of fat and cholesterol in each day or I might actually loose a pound or two)
Warm the caramel topping a a microwave, stirring at 15-second intervals, until pourable. Be careful not to burn the caramel. Swirl or drip the caramel on top of the whipped topping just before serving.