1 c. chunky peanut butter
1 (8 oz.) pkg. cream cheese
1 large container Cool Whip
1 lb. powdered sugar
2 graham cracker pie crusts
1 c. peanuts to sprinkle on top (optional)
Directions:
Mix peanut butter, cream cheese, and Cool Whip together. Gradually add powdered sugar. Pour into graham cracker crusts. Chill.
*makes 2 pies
Zach says it tastes like a Nutter Butter. I think it tastes like heaven.
linked up at Fingerprints on the Fridge & Not Your Ordinary Recipes
linked up at Fingerprints on the Fridge & Not Your Ordinary Recipes
I make peanut butter pies all the time!! I loveeeeeeee them. My recipe calls for all these same things as you mentioned, minus the powdered sugar. And I usually freeze mine and take it out about 1/2 hour before we want to dive in. That keeps it from getting running. Sometimes I even shave a Hersey bar on top, when I'm really feeling ambitious. :)
ReplyDeleteI loveeeeeeeee them too, Katie!! I'm so glad you told me that about the freezing...I should have mentioned in the post that it cuts better after being in the fridge at least 24 hours. I bet the Hersheys bar on top is much prettier than the peanuts (even though they add a nice crunch)...totally trying that next time! :)
ReplyDeleteOh my goodness Brit!! This looks sooooo amazing!! We watched Good Eats last night and Alton Brown made a peanut butter pie that I am making for Pie Month! I can't wait, peanut butter is one of my favorite things!
ReplyDeleteOh my heavens... this looks incredible!!! I love love love peanut butter pie!!!Thank you so much for linking this to Foodie Friday! xo Not Your Ordinary Agent
ReplyDeleteNot Your Ordinary Recipes
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