Peanut Butter Pie
This recipe makes two pies you can freeze one for another time, if you plan on freezing use only Cool Whip not whipped cream for the topping, plan ahead the pies need to chill for a minimum of 4 hours before serving or freeze..
Finely chopped peanut butter cups or Skor chocolate bars may be used in place of the grated chocolate or use whatever you like
Yield two 9-inch pies/16 servings
Ingredients:
- 2 (9 inch) chocolate cookie pie crust (store bought or make your own)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup plus 2 tablespoons peanut butter
- 1/2 cup sweetened condensed milk (use half 14-ounce can then freeze the remaining to use for another time)
- 1 cup confectioners sugar, sifted
- 3 1/4 cups cool whip frozen whipped topping
- Cool Whip frozen topping or or whipped cream, for topping
- grated chocolate (to garnish)
- chopped peanuts (optional)
Instructions:—————————————————–
- In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
- Mix in sifted confectioner’s sugar.
- Using a large spatula fold in 3-1/4 cups Cool Whip thawed topping.
- Divide evenly between the two prepared crusts.
- Top with whipped cream or more Cool Whip topping.
- Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
- Chill for a minimum of 4 hours before serving.
Related posts:
- Reese’s Peanut Butter Cup Dessert (No-Bake)
Chocolate Peanut Butter ‘n’ Jam Pie
Frozen Peanut Butter Cheesecake
Reese’s Chocolate Peanut Butter Frozen Dessert
Creamy Frozen Peanut Butter Cheesecake Pie
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