Creamy Peanut Butter Pie
I haven’t posted a dessert in a while so I decided to make a return with this killer peanut butter pie recipe! It only has two major steps to it – the crust and the filling – and they were both incredibly simple steps. I made the crust myself, but you can certainly make your life simpler and buy the pre-made crust at the grocery store.
The peanut butter filling is really the star of the show here. It really stands out in this dessert. This is a great splurge-worthy pie, and a must for any peanut butter fan! This pie is SO good!
For the crust, you can be pretty flexible- chocolate graham crackers, Oreos, or any other chocolate cookie would work just fine. Anything your little heart desires! Whichever way you choose will work just be fine and be equally as delicious.
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
1 (8 oz.) package cream cheese, softened (light or low-fat won’t set as nicely)
1/2 cup sugar
1 teaspoon vanilla
1 cup peanut butter
1 (8 oz.) tub frozen whipped topping, thawed
Pie crust (if making your own):
In small bowl stir together crumbs and sugar. Add margarine or butter. Toss until combined.
In 9-inch pie plate evenly spread crumb mixture. Press onto bottom and sides of pie plate.
Refrigerate for 1 hour or until firm. (Or, bake at 375°F for 6 to 8 minutes or until light brown. Cool.)
With an electric mixer, beat cream cheese and sugar until smooth.
Blend in peanut butter and vanilla. Fold in whipped topping.
Spoon mixture into prepared pie crust. Refrigerate at least 4 hours, or until firm.
Optional: top with extra whipped topping and semi-sweet chocolate chunks!