Dessert

Moosiemate's Tribute to Pop's Frozen Peanut Butter Pie is for Dessert.

Moosiemate's Tribute to Pop's Frozen Peanut Butter Pie takes 265 minutes to prepare.

Moosiemate's Tribute to Pop's Frozen Peanut Butter Pie takes 45 minutes to cook.

Moosiemate's Tribute to Pop's Frozen Peanut Butter Pie makes 8 servings.

The ingredients for Moosiemate's Tribute to Pop's Frozen Peanut Butter Pie are:

Jiff Peanut Butter, Creamy style, 4 1/2 ounces
NOTE: Chunky does NOT work well.
Kraft Jet Puffed Marshmallow Creme, 13 ounces (1 large jar)
Philadelphia Cream Cheese, 4 ounces
Heavy Whipping Cream, fluid (not whipped), 4 fl ounces
Granular Sugar, 1 Tbsp
Dark Brown Sugar, Packed, 1 Tbsp
1 Graham Cracker Crumb Pie Crust, 8 or 9 inch
Graham Cracker Crumbs, Loose, 1/2 cup
Vanilla Extract, 1 Tsp
Egg, 1 large yolk (only use the yolk - discard the white)
Cool Whip, Extra Creamy, 8 oz tub, 1 ea.

Here is how you make Moosiemate's Tribute to Pop's Frozen Peanut Butter Pie:

SPECIAL ITEMS NEEDED: Kitchen Thermometer and lots of patience.Preheat oven to 325 degrees Fahrenheit. This is only for sealing the crust - you will not be baking the pie itself.Using a large pot, preferably a double-boiler, liquefy the marshmallow creme, peanut butter and cream cheese. Take special care to watch the temperature. Do not let the temperature rise above 150 degrees Fahrenheit. If that happens the mixture will scorch, which will in turn put a slightly bitter taste into the filling. Monitor this constantly and hold your patience. It takes a while and almost constant stirring is necessary. While the filling is cooking, separate 1 large egg. Discard the white and scramble the yolk. Brush the yolk onto the pie crust. Bake the pie crust for 10 minutes in the preheated oven. This will seal the crust so it does not become soggy when the filling is poured into it. Remove the crust when done and turn the oven off - that's it for the baking part.After the filling mixture is fully liquefied and mixed, add the white and brown sugar, continuing to monitor the heat. Gently mix in the sugars until completely dissolved. Then drizzle the cream into the mixture, slowly, until well blended.Now, add the vanilla extract, blending it into the mixture until uniformly distributed. Let the entire mixture "cook" for about 10 more minutes,stirring constantly, then remove from heat.Put the graham cracker crumbs into a bowl. (I use a normal cereal or soup bowl). "Steal" 1/4 cup of the pie filling mixture from the pot. Then, pour the remaining mixture into the pie crust. Pay attention to how much you have left in the pot. Depending upon the size and brand of crust you purchased you may have a bit of filling left over.Set the filled crust aside and allow it to cool somewhat, about 10 to 15 minutes or so, then place it into the freezer. It will need to remain in the freezer for 4 to 6 hours to become fully frozen. The pie filling should have the same texture as a creamy homemade ice cream once it is fully frozen.Now, take the 1/4 cup of filling you "stole" and drizzle some of it on top of the graham cracker crumbs in the bowl. Using a fork, press and fold the crumbs into the filling you added. If it clumps too heavily on the fork, just use your fingers to scrape it back into the bowl. Continue repeating this step until you have a bowl containing slightly sticky lumps of graham cracker crumbs that appear like chunky clusters. (The best parallel I can give is that when you have it correct, your crumb clusters will look a lot like granola clusters and will be about 1/8 inch or so in diameter.) Cover and put these into the refrigerator to await the frozen pie.Once the filling is fully frozen, take it from the freezer and top it with the entire tub of Cool Whip.NOTE: You can use whipped cream, but whipped cream freezes pretty hard. The Cool Whip remains somewhat thick but unfrozen when placed into the freezer.Smooth the Cool Whip to a fairly uniform surface. Then, take the graham cracker crumb clusters you made earlier and "sprinkle" them onto the top of the pie.(Doris says sprinkle - but I find it more appropriate to pretend like you are on a bombing run. It is hard to sprinkle 1/8 or so inch round graham cracker crumb clusters. I've developed a feel for getting it right - don't get discouraged if you can't get it the first time. It takes practice.)Using your hand or a spatula, LIGHTLY press the graham cracker crumb clusters SLIGHTLY into the Cool Whip. Then, place the finished pie back into the freezer. It will take about 1 hour to fully freeze the Cool Whip/Cluster topping.Once this is done, the pie is ready to eat.An important note about cutting the pi -- Use a sharp, wet knife. If you ever saw John cut the pie slices, he used a knife dipped in water and left wet, not damp. This action will help the pie release from the knife once the knife is withdrawn from the pie.

The nutritional information for Moosiemate's Tribute to Pop's Frozen Peanut Butter Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 626.6

• Total Fat: 33.1 g
• Cholesterol: 70.4 mg
• Sodium: 415.4 mg
• Total Carbs: 71.2 g
• Dietary Fiber: 1.3 g
• Protein: 6.7 g