Love all things peanut butter? Tonight Cary Medical Center and Taste of the County pastry chef Rebecca Keenan shows us how to turn that delicious peanut butter into an amazing pie.
• 1 pie shell
• 4 oz Cream cheese
• 2 cups of powdered sugar
• ¾ cups of creamy peanut butter
• ½ tub of whip topping
• Chocolate syrup
Place the pie shell on a sheet pan. Prick the bottom of the pie shell with a fork to prevent the shell from bubbling while baking. Bake at 350 degrees for 12-15 minutes or until lightly browned. Set aside to cool.
Put cream cheese in a mixing bowl. Using a cake paddle, beat until light and fluffy. Add powdered sugar and peanut butter and continue mixing. Fold whip topping into peanut butter mixture. When blended, the mix into the baked pie crust. Garnish with chocolate syrup (drizzle) and add a dollop of whipped topping.