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Friday, May 6, 2011

Peanut Butter Pie

I can't remember what kind of recipe I was looking for when I stumbled upon this one online.  It looked and sounded so good that I stopped and jotted it down (printer's not working) and probably never did get back on track for what I was originally searching for.  I made it for my family this week and it was very popular with all of us.  I made it in a regular pastry shell, since I always have ingredients for that on hand, but the recipe calls for a graham cracker crust.  If you use a store-bought graham cracker crust this amount of filling would make two pies.  This would be super good in a chocolate cookie crust.  I think that's how I'll do it next time I make it.


1 cooked pie shell
8 oz cream cheese, softened
1/2 cup brown sugar
1 cup creamy peanut butter
1/2 cup milk
1 teaspoon vanilla
3 cups whipped cream (or 8 oz. whipped topping, if you must)
chocolate syrup for garnish
2 large peanut butter cups, frozen

  • Beat together the cream cheese and brown sugar until smooth.
  • Blend in the peanut butter, milk and vanilla.
  • Stir in half of the whipped cream with a spatula, then gently fold in the rest.
  • Spoon into the pie crust, then cut the peanut butter cups into chunks and sprinkle over the top of the pie.
  • Chill at least 2 hours.
  • Drizzle with chocolate syrup before serving.