Peanut Butter Pie

Today I am making a cool creamy dessert, Peanut Butter Pie. This is the refrigerated version, and it’s a perfect summer dessert. I am always asked for the recipe when I serve this pie. I’ve had the recipe for so long I don’t know where it came from. I thought it was from an old restaurant cookbook that has fallen apart (I have carefully saved all the pages), but when I looked it up, it wasn’t the same recipe. It’s just a recipe that has been in my three ring binder as long as I can remember, which is sometimes as far back as yesterday.

 

Peanut Butter Pie

1 prepared graham cracker crust (or make your own)
1/2 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1 (8 ounce) carton whipped topping (like Cool Whip)

Optional garnishes – Reese’s Peanut Butter Cups, chopped
                               or salted peanuts, chopped

Combine 1/2 cup creamy peanut butter, 1 (8 ounce) package cream cheese, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar in a mixing bowl.

Cream the ingredients together with an electric mixer.

Remove the creamed mixture from the mixer and gently fold in an 8 ounce carton of Cool Whip.

When the Cool Whip is well blended, spoon filling into prepared graham cracker crust.

Spread filling to edge of crust. Now, this is where you can say, this looks great, it’s finished, or you can add garnishes. You might want to add some chopped Reese’s Peanut Butter Cups or chopped salted peanuts, whatever sounds good to your family. I chopped peanut butter cups for mine.

This candy chops much easier if it is really cold, so it’s a good idea to put it in the freezer when you start mixing up the pie filling.