Saturday, May 11, 2013

Peanut Butter Cream Pie

I am determined to blog more.  I'm so good at making lists and pinning projects and recipes but I always fall short on completing most of them.  It's a character flaw I suppose.  I like to soften the blow by calling myself a free spirit, not to be shackled by the chains of some order of getting things done.  Most of the time, it works.  Most of the time.

I think I'm discovering a need for simplicity in my life.  In a world where everything seems so highly accentuated and over-celebrated, it's hard not to feel like you're falling short, right? 

Only if you let it. 

Sure, Christmas cards are the new family status symbols.  The internet has brought us millions of inspiring projects and ideas, perfectly photographed as if we're all living life through a soft focus filter.  At work, part-time is full-time and full-time is all the time.  And every vacation includes your laptop because if it doesn't, you could miss out on that golden opportunity to do something amazing that will launch you onto the next rung of the ladder.  And this is all without adding kids in the mix.

But it doesn't have to negatively affect us. We constantly choose to play the game or not, to compare ourselves with others or not, to judge ourselves while creating impossible standards... or not.  And if Teddy Roosevelt's words are true - comparison is the thief of joy - then we should instead choose to forge our own paths, cultivate our own interests, and explore our own dreams in our own time and in our own personal ways.  We should choose to celebrate the choices and lifestyles of others with the understanding that differences do not diminish the quality and meaning of our own.

It seems simple, right?  Simple sounds good to me.  In the spirit of simplicity and because I know you must be starving at this point, I give you the humble but ever so delicious Peanut Butter Cream Pie.  I promise it was worth the wait.

It's beautiful, creamy, rich, and easy.  And filled with peanut butter.  My heart is aflutter.
That was my best Dr. Seuss impression. 
Don't worry, I won't quit my day job.

This is another Cooking Light recipe resuscitation project, which I talk about in my Butterscotch Bars post here.  It never fails!  
To make this pie, all you have to do is whip together all the ingredients except the cool-whip.  Fold that in at the end and you have your pie filling. 

Now, plop it in a nilla wafer crust (I am using a graham cracker crust today because that's what my store had at the time) and that's it!  Just park it in the refrigerator for a few hours and it's ready to serve.  People always go crazy cookie monster on this pie so if you're feeding more than a few, you can double this or triple the recipe and make 2 fuller pies using the deep dish pie crusts.  

When you're ready to serve you can whip some cream (I use 1 cup heavy whipping cream, 1/4 cup powdered sugar) or top it with more whipped topping.  This is also great in a chocolate crust with chocolate syrup on top... if you happen to live with someone who likes chocolate.  (unlike me)

I added a new feature to the blog where you can mouse over any image and pin it!  Check it out.  Who knew HTML could be this fun? If you're viewing from a mobile device, just tap any image and pin it! You'll also notice a "Print" button at the bottom of each page.  You can select what you want to print from any post - just the recipe, recipe and pictures, the whole enchilada - you get the idea.  And finally, Dishing up Delicious has a new email address -  Send me a message there or on my facebook page to ask questions, suggest a recipe, or let me know what you think!  

Peanut Butter Cream Pie
(adapted from Cooking Light)

4 ounces cream cheese, softened
3/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1 8 oz. container of cool-whip, thawed
1 Nilla Wafer pie crust
Whipped Cream - I use 1 cup of heavy whipping cream plus 1/4 cup of confectioners sugar.  This is totally optional.  You can leave it off, use more cool-whip on top, whatever you like!

Using a hand mixer or stand mixer, beat the cream cheese, brown sugar, peanut butter, and vanilla until fully incorporated.  Mixture will look like peanut butter cookie dough.  Gently fold in the cool-whip until you have a bowl full of light, creamy goodness. Place filling into the pie crust and refrigerate for about 4 hours or overnight before serving.  If you decide to make freshly whipped cream, prepare that right before serving.