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Peanut Butter Cream Pie Recipe

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This recipe for Peanut Butter Cream Pie, by , is from The Derby Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sandra Allen

Category:
Category:

Ingredients:  
Ingredients:  
1 9-inch graham cracker pie crust
1 cup creamy peanut butter
8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. frozen whipped topping, thawed and divided
2 tablespoons powdered sugar
1 tablespoon creamy peanut butter

Directions:
Directions:
1. Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.

2. Fold in ˝ of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.

3. In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.

4. Refrigerate for 2 hours or overnight. Enjoy!

Tips
If you whip the cool whip , it makes the pie denser, and improves the texture. I also put a chocolate ganache on top.
Make it super great and use an Oreo crust. Puts it right over the top.
Also increase the powdered sugar to a cup. You’ll swear you’re eating a Reese’s peanut butter cup pie.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Active: 10 minutes; Inactive: 2 hours

 

 

 

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