Peanut Butter Cream Pie Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:Active: 10 minutes; Inactive: 2 hours |
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