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This recipe is great! It has the fewest ingredients of any pie I’ve ever looked at and it’s so easy to make. I made it exactly the first time, my family said it was “too sweet”. (As if there is such a thing… but they’re not that fond of sweets & when they do, they tend to think they’re sweeter than others). When I did it a second time, I reduced the amount of sugar by half. It’s still “too sweet” for some families. I reduced the amount of sugar to 1/3 cup. Just enough for them. AND, it still tastes sweet for those who eat a lot of sweets and like sweetness. I also replaced the regular peanut butter with “natural” peanut butter on the last pie… and I think this also reduced the sweetness. The only reason I changed the amount of sugar originally was my family’s b/c. I like the original… and I also like the less sweetened versions I made.
– Celeste! It’s very sweet and creamy to the taste. I make it according to the instructions and garnish mine with whipped cream, chocolate and caramel syrup and crushed Reeses cups. You can also keep it in the freezer. It does not freeze solid, it just stays firm and cold and it is best to eat it when it is firm and cold, I strongly recommend you try it. I discovered it by chance and now I keep mine in the freezer all the time.
1 graham cracker crust
1 c. Creamy peanut butter
8 oz. Cream cheese, softened
1 c. Powdered sugar
8 oz. Whisk cold, thawed and divided in half
2T. Powdered sugar
1 tablespoon creamy peanut butter
Beat the cream cheese and peanut butter until smooth. It will be thick. Add 1 c. powdered sugar, stir until smooth.
Stir in half of the cold whip until well blended. A little bit of cold whisk is not enough to mix it all together, but it’s very good.
Pour into pie crust.
Cover with the rest of the cold whip. Topping: mix, it will be crumbly. Sprinkle over the top of the pie.
Refrigerate 2 hours or more before serving. I used mini M&M’s instead of crumb topping.
I also used crushed peanuts and cut peanut butter cups on top.
A quick and easy dessert.