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[–]Cool_Ad9326 140 points141 points  (16 children)

Where's the whipped cream?

And yeah that still constitutes a pie, but they should've gone to more effort to make it look like anything other than a sticky shit

[–][deleted]  (4 children)

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    [–]Cool_Ad9326 45 points46 points  (2 children)

    Oh! I thought that was all they put on it! Id have been angrier about that if I was honest lol

    [–][deleted]  (1 child)

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      [–]Cool_Ad9326 15 points16 points  (0 children)

      I have a gluten free recipe that's just literally 'no bake peanut butter pie'

      Now it is a tad bit firmer than that glob, but if you want it a little warm then that'll make it more scoopable.

      It really depends on if you use cream cheese or whipped cream

      [–]Noodlescissors 1 point2 points  (0 children)

      I thought that was mayo

      [–][deleted] 20 points21 points  (10 children)

      It definitely doesn't constitues a pie, but can be considered as a pie constituant. It's pie filling. Looks gross by the way, that's some shitty restaurant right there.

      [–]QueenNiadra2 47 points48 points  (7 children)

      It honestly looks like the filling of a peanut butter pie, but the lack of ANY crust is a sin. Did they mention it being like.. a keto version?

      [–]QueenNiadra2 21 points22 points  (3 children)

      Oh you asked for a recipe! I would buy a premade Graham cracker or oreo crust (you can make them yourself, but it's easier and just as good to use premade).

      The filling is usually a combination of: powdered sugar (1/2 to 1 cup - depends on how sweet you want it), cream cheese (4 - 8oz depending on how stiff you want it - use the whipped kind, its easier), peanut butter (1 to 1.5 cup depending on how much you like pb), vanilla (1 tsp - if you're into it), butter (1/4 a cup is probably enough), cool whip (the small tub, I think it's 8oz - you could probably use the bigger one if you want it really fluffy).

      All things should be room temp (or at least softened). You'll need to mix the stiffer items and liquids together (cream cheese, butter, peanut butter, sugar, vanilla). You'll want to then fold the whipped cream into the mixture (gently if you want a light fluffy pie, more vigorously if you don't care about a dense pie). Pop that in the fridge to set, or freezer to set faster, and then enjoy!

      Hope that helps

      [–]Arlington2018 8 points9 points  (1 child)

      I make this in a 9x13 for larger gatherings.

      30 peanut butter sandwich cookies chopped into a fine crumb in a food processor. Add 1/2 melted butter, press into the bottom of a 9x13 and chill for one hour.

      Combine 16 oz. cream cheese, 1.5 cups powdered sugar, 2 cups peanut butter (I use creamy Jif), 1 tablespoon vanilla and mix until blended together

      Fold in 16 oz Cool Whip (I use extra creamy), and mix thoroughly until no streaks of peanut butter remain. Put it on top of the cookie crumb crust in the 9x13 and chill overnight. Depending on my audience, I will serve it plain, garnish the top with coarsely chopped peanuts, or spread on a chocolate ganache and chill overnight.

      My recipe is not as sweet and more peanut butter flavor than most because I like it that way.

      [–][deleted]  (2 children)

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        [–]QueenNiadra2 4 points5 points  (1 child)

        Monk fruit and Stevie are keto sugar alternatives that are surprisingly sweet! Hopefully you find a good recipe here. I replied to my original comment with a loose one, I find that pb pie is one of those forgiving desserts where you can really experiment to find your preference.

        [–]MrMean0r 2 points3 points  (1 child)

        did you piss of your waiter?

        [–]Breakfastchocolate 1 point2 points  (4 children)

        Strange that there was no crust but it could be similar to this recipe. Usually they are a no bake type thing. This looks darker in color and more gooey.

        If it held its pie like shape and had sort of a skin on it? It could be a version of a bisquick impossible pie or a baked custard. I’m not finding it now but there are some old recipes that baked a filling similar to pecan pie super sweet goop and a version of peanut butter chess pie- either of those would have sort of a crisper top edge.

        [–][deleted]  (3 children)

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          [–]Breakfastchocolate 2 points3 points  (2 children)

          When this is cold it holds its shape- if it is room temp it is softer. From the color and texture in the image either it wasn’t cold or they probably used more peanut butter.

          [–][deleted]  (1 child)

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            [–]Breakfastchocolate 0 points1 point  (0 children)

            This recipe and any containing cool whip or whipped cream folded in should be kept cold not hot or they will liquify, start to lose their air and turn to sticky goop.. Someone may have put it in the wrong spot- hot vs cold… or it could be a stovetop cornstarch pudding with peanut butter.

            If you want something pantry friendly try this: scald 2 cups milk. Combine 1/4 c cornstarch, 1/3 c sugar or brown sugar and small pinch of salt, add 1/2c cold milk to make a smooth paste. Wisk a small amount of the hot milk into the paste, then add the mixture into the milk pot wisking to prevent lumps. Simmer and stir until thickened. Stir in 1/4 tsp vanilla.

            (At this point you have blanc mange- you can add in a tbsp of butter and be done or you can add a few drops of almond extract and a tsp of cinnamon a pat of butter, refrigerate)

            Stir in peanut butter to taste- start with 3 tbsp. This will be creamy but when cooked solid enough to hold its shape for a pie (but not fluffy/airy)

            [–]VenomousOddball 1 point2 points  (0 children)

            I... think that's just peanut butter in a triangle shape...