Peanut Butter Pie
Sunday after church I was getting ready to make a lemon pudding cake when Michelle asked me what was for dessert. When I told her she grimaced and asked if we could have something else. She flipped open the recipe binder and pointed to Peanut Butter Pie stating that it looked like a good recipe. Because I'm such a nice mom (and because we had all the ingredients handy), we changed the menu plan. The rest of the family was much happier (they don't care for lemon desserts) and said maybe they'll make me a lemon cake for Mother's Day. We'll see!
Peanut Butter Pie
3 to 4 ounces cream cheese, softened
3/4 to 1 cup powdered sugar
1/2 to 1 cup peanut butter
1/4 to 1/2 cup milk
8 ounces whipped topping
9" chocolate cookie or graham cracker pie crust
Beat cream cheese until fluffy; beat in powdered sugar, peanut butter, milk and whipped topping. Blend well. Spoon into crust. Sprinkle graham cracker crumbs on top if desired. Freeze until ready to serve.
We only had time to freeze it for an hour before serving, so it was still fairly soft. Interestingly enough, a couple of days later I was talking with a friend who mentioned making Peanut Butter Pie for their dinner the night before. We compared recipes and discovered they were basically the same. She used Dream Whip instead of Cool Whip, and I imagine you could also use real whipped cream. She didn't freeze her pie at all. I asked Steven if the leftovers, which were frozen overnight, were any better and he said either way was delicious. So, enjoy a quick and easy, and very adaptable, dessert!
Updated: We made a crust-free version using real cream, and then topped with chocolate syrup and chocolate chips. I only used 1/2 the cream I should have, so our little desserts were quite rich, but they were also quite delicious!
Peanut Butter Pie3 to 4 ounces cream cheese, softened
3/4 to 1 cup powdered sugar
1/2 to 1 cup peanut butter
1/4 to 1/2 cup milk
8 ounces whipped topping
9" chocolate cookie or graham cracker pie crust
Beat cream cheese until fluffy; beat in powdered sugar, peanut butter, milk and whipped topping. Blend well. Spoon into crust. Sprinkle graham cracker crumbs on top if desired. Freeze until ready to serve.
We only had time to freeze it for an hour before serving, so it was still fairly soft. Interestingly enough, a couple of days later I was talking with a friend who mentioned making Peanut Butter Pie for their dinner the night before. We compared recipes and discovered they were basically the same. She used Dream Whip instead of Cool Whip, and I imagine you could also use real whipped cream. She didn't freeze her pie at all. I asked Steven if the leftovers, which were frozen overnight, were any better and he said either way was delicious. So, enjoy a quick and easy, and very adaptable, dessert!
Updated: We made a crust-free version using real cream, and then topped with chocolate syrup and chocolate chips. I only used 1/2 the cream I should have, so our little desserts were quite rich, but they were also quite delicious!
I love lemon desserts! But I know that if I was going to make it Dave would give me the same response that Michelle did. Maybe Mothers' Day will be the perfect time for it!
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