Peanut Butter Pie

We ate like crap last week - our dinners consisted of leftovers, macaroni and cheese and hot dogs, leftovers, eating out, and more leftovers. So, no meal plan this week.

But! I accomplished something as of this evening. All of my three pie plates were in use because since last weekend I had made three pies.

First up was Cassie's Mom's Peanut Butter Pie...

which was absolutely excellent. We've been eating it very slowly, because it's so rich, which is great because it means it lasts longer, and we definitely want something this good to last as long as possible. I couldn't find peanut butter oreos that the original recipe calls for, so I used regular ones and it was still amazing.

Cassie's Mom's Peanut Butter Pie

Crust:

20 Oreo cookies

1/4 cup sugar

1/4 cup melted butter

Filling:

8 oz. cream cheese, softened

1 c. creamy peanut butter

1 c. sugar

1 Tbsp. butter, softened

1 tsp. vanilla

1 c. whipping cream

Pulse the cookies in a food processor until they've reduced to small crumbs. Add in sugar and melted butter and pulse a few more times, until combined. Press into a 9-inch pie plate and cook at 375 for 10 minutes to set. Let cool completely.

In a mixing bowl, beat together the cream cheese, peanut butter, sugar, butter, and vanilla. Whip the cream to soft peaks and fold into the peanut butter mixture. Spoon into the crust and refrigerate for 1 to 2 hours until set.

That's all you have to do for this simple, delicious pie, which makes it even more awesome!

For the other two pies, you'll have to wait until tomorrow, but let me tell you, we've been eating like kings over here, what with peach raspberry pie and tomato pie in addition to peanut butter pie.