11 July 2012

Peanut Butter Pie

This recipe doesn't require you to turn on the oven or slave in the kitchen for hours yet still produces a dessert that tastes divine.  It can be made on a whim and be ready to be eaten in an hour or two and with a few changes in ingredients, will produce a slightly different variety of pie, depending on your tastes.


1 graham cracker pie crust
1 (8 oz) package of cream cheese, softened (use Neufcastle cheese if you'd like to reduce calories)
1 cup powdered sugar
1/2 cup peanut butter (chunky or smooth)
1 (12 oz) tub whipped topping, thawed

In a medium bowl, cream together the sugar and cream cheese.
Add in the peanut butter and blend until smooth.
Fold in 2/3 of the tub of cool whip until well-combined.
Pour into the graham cracker crust and if desired, top with remaining 1/3 whipped topping and chopped, roasted and salted peanuts.  Refrigerate for an hour or until pie is firm and chilled.


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