Peanut Butter Pie
There is everything to love about this smooth and creamy peanut butter pie recipe! I got this recipe from a friend who keep telling me to try it and I finally had to make it. Wow, I waited too long…it was amazing and didn't last long here in our home. Always a crowd pleaser and there is sure to be none left over!
Equipment
- stand mixer
- 9" pie plate
- food processor
- mixing bowl
Ingredients
FOR THE CRUST
- ¼ cup butter / 57g
- ¼ cup sugar / 50g
- 1 ¼ cup graham crackers / 225g
FOR THE FILLING
- 1-8 oz package cream cheese / 227g softened
- 1½ cups creamy peanut butter / 387g
- ⅔ cup powdered sugar / 75g
- 1-8 oz package cool whip / 226g
- ¼ cup milk / 62g
- optional: melted chocolate and crushed peanuts for topping
Instructions
- Using a food processor crumble the graham crackers and add to a mixing bowl combining with melted butter and sugar.
- Place mixture into a 9" pie plate pressing it in making the crust and chill in the refrigerator for one hour.
- To the stand mixer add cream cheese and peanut butter mix well together. Add in the powdered sugar and milk and mix again.
- Remove from stand mixer and fold in the cool whip, mixing well. Pour into the pie shell and level the top.
- Optional to add the melted chocolate drizzle and surround the edges with chopped peanuts.
- Keep refrigerated.
Video
Notes
For the crust you could also buy a store bought graham cracker crust or an Oreo cookie crust.
Be sure to chill the pie crust for an hour before using and once this is made keep it refrigerated.