Another classic pie of the month (we made this in 2011), and this is a favorite, knowing our family’s love for peanut butter!
It’s actually pretty simple, and it doesn’t require very many ingredients. (We were making 2 pies, which is why there are 2 tubs of whipped cream and 2 packages of cream cheese!)
First you mix the cream cheese, peanut butter, and powdered sugar together.
The handwritten recipe we found in our cookbook said we might have to mix these ingredients by hand, so my sister dove in and worked it into a nice dough.
Then just fold in the whipped topping.
If you’re like me, add one more dollup of peanut butter, just for good measure!
Then pour it into the pie crust (just a pre-made graham cracker crust – easy)!
We also garnished the top with crushed peanuts because… why not?
Then it needs to be refrigerated for several hours so it will harden. We have found that overnight is best, even if the recipe says it only needs 2 or 3 hours.
So passes another successful and very yummy pie!
Peanut Butter Pie
3 oz. cream cheese, softened
1 cup confectioner’s sugar
9 oz. whipped topping
graham cracker crust
- Mix cream cheese, peanut butter, and powdered sugar in bowl, using hands if necessary.
- Fold in whipped topping and pour into pie shell.
- Chill at least 2 hours (overnight is best) before serving.