After baking and cooling the crust it was time to mix up the yummy filling.
The trouble started when I realized it really does matter if the cream cheese is at room temperature. It never would get what I'd call "fluffy".
After I got the cream cheese to an acceptable consistency, it was time to add the peanut butter. I called Brad in to help with that step so we could test out his other Father's Day gift (see photo). It worked like a charm and was easy to clean up, too!
My next problem occurred with the recipe being written by Martha Stewart :) The first part of the filling has to be mixed by a mixer... the second part also requires a mixer and a chilled bowl... Ug! I had to clean up the sticky peanut butter goo with hot water and then chill the bowl in order to whip my cream.
Somehow, I bypassed the "soft peaks" phase and went straight on to cool whip. If I knew that would happen I would have just bought a tub and skipped that step!
Just look at it!
After I made cool whip, I was supposed to whisk it in batches into the peanut butter mixture.... Well since my cream cheese wasn't warm, that mixture wasn't light and fluffy. It was like whisking into regular ole peanut butter! Not easy!
Not surprisingly, the end results looked nothing like it did in the book - but it sure did taste great!
And despite having to wash my mixing bowl in the middle of the process, I still wound up with a ton of dirty dishes after I was done.
I was going to write this whole process off and never make the pie again ...
Then, as I looked for images to use in the blog, I spotted these.