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Peanut Butter Pie Recipe

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This recipe for Peanut Butter Pie, by , is from Endangered Recipes: Too Good To Be Forgotten, 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!

Dianne & Ewen McEwen


1 16 oz. tub of Cool Whip, thawed
1 8 oz. tub of Cool Whip, thawed
Graham cracker crust for 9x13 inch pie
2 c. milk chocolate chips
1 T. water
1 c. milk
1 10 oz. bag Reese's peanut butter chips
8 oz. cream cheese
1 c. peanut butter
1 oz. broken up square of unsweetened chocolate

CRUST: Make graham cracker crumb crust for bottom of 9x13 pie plate, bake and chill well. Melt 1 cup milk chocolate chips with 1 tablespoon water, stir until smooth and then spread over crust. Work fast because it will harden quickly on chilled crust.
FILLING: Heat, not quite to boiling, 1/2 cup milk and put in blender. Add peanut butter chips and run blender until melted. Continue to blend and add 4 oz. cream cheese.
Pour into large bowl and stir in approximately 1 cup peanut butter. Thoroughly fold in 16 oz. Cool Whip.
Pour into pie crust and chill.
TOPPING: Again heat 1/2 cup milk, pour into blender and add 1 cup milk chocolate chips and unsweetened chocolate. Blend until melted and then add 4 oz. cream cheese. Pour into a bowl and thoroughly fold in 8 oz. thawed Cool Whip. Carefully spread over peanut butter mixture.
Chill thoroughly.

Personal Notes:
Personal Notes:
Ewen has been working on a peanut butter pie for years, and considers this fourth one his best to date, but the quest continues. One problem is the milk chocolate on the crust makes the pie hard to cut; maybe if some margarine/butter were added to the chocolate it would make it softer?




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