Peanut Butter Pie

Quick Post: This has to be the easiest, least-fancy dessert I have ever made. I’m not usually one to make something this unhealthy, but it’s one of M’s favorites. Don’t judge it’s outward appearance! I know chocolate would make all the difference, but this pie is decadent enough without it in my humble opinion. I know M would disagree, as he likes things so sweet it makes my teeth hurt! Also, he just really loves chocolate. If you decide to make this, make sure it sits in the fridge for at least four hours, but overnight would be even better. The last time I made this we didn’t wait too long – it tasted ok, but the day after it was so much better. Thanks for reading, enjoy!

Peanut Butter Pie – adapted from Let’s Dish

  • 1 (8-inch) graham cracker pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 1 (8 oz.) tub frozen whipped topping, thawed

Directions –

With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate at least 4 hours, or until firm.



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