peanut butter pie
I have made this as a pie (see my photo!), but I absolutely LOVE it frozen. Makes the richest peanut butter "ice cream"! Make this no-sugar-added by using Splenda Granular as the sweetener.
prep time
cook time
method
---
yield
16 serving(s)
Ingredients
- CRUST
- 1 1/2 cups vanilla wafer or graham cracker crumbs
- 2 tablespoons peanut butter
- 2 tablespoons butter
- FILLING
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar or splenda granular
- One - 12-oz container cool whip
- 1 tablespoon vanilla
- 2 tablespoons chopped peanuts or cookie/graham crumbs
How To Make peanut butter pie
-
Step 1Preheat oven to 350 degrees. In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.
-
Step 2Whip together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.
-
Step 3OPTIONAL: Freeze in 1/4 cup size scoops on a parchment paper-lined baking sheet. Store in ziploc bags once frozen. Thaw slightly and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes