@eatatmaudes: Feeding a Crowd, Episode 4: A Classic No-Bake Peanut Butter Pie! 🥜🥧 Made with the best— @Eagle Brand sweetened condensed milk, crafted from milk sourced from cows in the USA. For this retro favorite, we’ve scaled up the recipe to serve a crowd, making it perfect for summer gatherings and celebrations. I honestly can’t wait to share this dessert with friends and family, creating sweet memories and enjoying this classic dessert together. Recipe is below! Ingredients Crust 34 (374 g) chocolate sandwich cookies 7 tbsp (98 g) unsalted butter, melted Peanut Butter Filling 20 oz (567 g) cream cheese, softened to room temp 4 oz (113 g) sour cream, room temperature 2½ cups (680 g) creamy peanut butter One 14 oz (396 g) can Eagle Brand sweetened condensed milk 3 cups (720 ml) heavy whipping cream, cold 1¼ tsp (7 g) salt 2 tsp (10 ml) vanilla extract Broken peanut butter cups (about 15 mini cups, sliced in half) Warm chocolate sauce or peanut butter (for topping if desired) Instructions For the crust, lightly grease a 9×13-inch baking dish and line the bottom with parchment paper, for easier removal. Place the cookie sandwiches (filling included) in a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until the crumbs are evenly coated and resemble wet sand. Transfer the crumb mixture to the prepared baking dish. I use the bottom of a measuring cup or glass and firmly press the crumbs into an even layer. You can work your way up the sides of the pan as well. Place the crust in the refrigerator while you prepare the filling. For the pb filling, in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese, condensed milk and peanut butter on medium speed until completely smooth and creamy… about 2minutes. Add the sour cream and mix until fully incorporated. Add the salt, then mix until smooth, scraping down the sides and bottom of the bowl as needed. In a separate large bowl, whip the cold heavy cream to medium stiff peaks using a hand mixer or stand mixer fitted with the whisk attachment. Fold one-third of the whipped cream into the peanut butter mixture. Gently fold in the remaining whipped cream in two additions until no white streaks remain. This part can be a little time consuming, but please be gentle and patient as you fold. Spread the filling evenly over the chilled cookie crust, smoothing the top with an offset spatula or rubber spatula. Top with cool whip or whipped cream. Gently cover and refrigerate for at least 6 hours, or overnight, until fully set before slicing and serving. Top with broken peanut butter cups and warm peanut butter or chocolate sauce (if desired). #EagleBrand #NoBake #SummerDesserts #EasyBaking #HostingSeason

Maude

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Friday 26 June 2026 00:53:47 GMT