Peanut Butter Pie

Today I am making a cool creamy dessert, Peanut Butter Pie. This is the refrigerated version, and it's a perfect summer dessert. I am always asked for the recipe when I serve this pie. I've had the recipe for so long I don't know where it came from. I thought it was from an old restaurant cookbook that has fallen apart (I have carefully saved all the pages), but when I looked it up, it wasn't the same recipe. It's just a recipe that has been in my three ring binder as long as I can remember, which is sometimes as far back as yesterday.

 

Print Recipe

Peanut Butter Pie

1 prepared graham cracker crust
1/2 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1 (8 ounce) carton whipped topping (like Cool Whip)

Optional garnishes - Reese's Peanut Butter Cups, chopped
                               or salted peanuts, chopped

This pie begins with a store bought graham cracker pie crust.

Or, it's okay to make your own crust if you prefer.


To begin mixing the pie filling, we'll need these ingredients.

Start with 1/2 cup creamy peanut butter, 1 (8 ounce) package cream cheese, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar.

Combine these ingredients in a mixing bowl.

Cream the ingredients together with an electric mixer.

Remove the creamed mixture from the mixer and gently fold in an 8 ounce carton of Cool Whip.

When the Cool Whip is well blended, spoon filling into prepared graham cracker crust.

Spread filling to edge of crust. Now, this is where you can say, this looks great, it's finished, or you can add garnishes. You might want to add some chopped Reese's Peanut Butter Cups or chopped salted peanuts, whatever sounds good to your family. I chopped the peanut butter cups for mine.

This candy chops much easier if it is really cold, so it's a good idea to put it in the freezer when you start mixing up the pie filling.

Chill until ready to serve. This pie is great to make ahead. Chilling overnight would be fine if you can wait that long to cut into it.

 Serve it up!


Linked to:
Iron Chef Mom Party
Serendipity and Spice Manic Monday
Sweet as Sugar Cookies 
Something Swanky Sweet Treats Party 
Sugar Bananas

Today I am making a cool creamy dessert, Peanut Butter Pie. This is the refrigerated version, and it's a perfect summer dessert. I am always asked for the recipe when I serve this pie. I've had the recipe for so long I don't know where it came from. I thought it was from an old restaurant cookbook that has fallen apart (I have carefully saved all the pages), but when I looked it up, it wasn't the same recipe. It's just a recipe that has been in my three ring binder as long as I can remember, which is sometimes as far back as yesterday.

 

Print Recipe

Peanut Butter Pie

1 prepared graham cracker crust
1/2 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1 (8 ounce) carton whipped topping (like Cool Whip)

Optional garnishes - Reese's Peanut Butter Cups, chopped
                               or salted peanuts, chopped

This pie begins with a store bought graham cracker pie crust.

Or, it's okay to make your own crust if you prefer.


To begin mixing the pie filling, we'll need these ingredients.

Start with 1/2 cup creamy peanut butter, 1 (8 ounce) package cream cheese, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar.

Combine these ingredients in a mixing bowl.

Cream the ingredients together with an electric mixer.

Remove the creamed mixture from the mixer and gently fold in an 8 ounce carton of Cool Whip.

When the Cool Whip is well blended, spoon filling into prepared graham cracker crust.

Spread filling to edge of crust. Now, this is where you can say, this looks great, it's finished, or you can add garnishes. You might want to add some chopped Reese's Peanut Butter Cups or chopped salted peanuts, whatever sounds good to your family. I chopped the peanut butter cups for mine.

This candy chops much easier if it is really cold, so it's a good idea to put it in the freezer when you start mixing up the pie filling.

Chill until ready to serve. This pie is great to make ahead. Chilling overnight would be fine if you can wait that long to cut into it.

 Serve it up!


Linked to:
Iron Chef Mom Party
Serendipity and Spice Manic Monday
Sweet as Sugar Cookies 
Something Swanky Sweet Treats Party 
Sugar Bananas