INGREDIENTS
- ▢ 3 Graham cracker crust
- ▢ 24 ounces Cream Cheese
- ▢ 3 cup Peanut butter
- ▢ 3 cup Powdered Sugar
- ▢ 3 tub Non-Dairy whipped topping
INSTRUCTIONS
- In a mixing bowl with the paddle attachment, cream together the cream cheese, peanut butter and powdered sugar.24 ounces Cream Cheese, 3 cup Peanut butter, 3 cup Powdered Sugar
- Beat on medium high speed for 2 minutes until light and fluffy.
- Fold in ½ the tub of cool whip until fully incorporated.3 tub Non-Dairy whipped topping
- Pour the peanut butter filling into the graham cracker crust, spreading evenly to the edges.3 Graham cracker crust
- Top the filling with the remaining whipped topping.
- Chill in the refrigerator for a minimum of 1 hour.
Don’t toss away the plastic cover of the store bought graham cracker crust. Save it and flip it over, making a lid for the pie. Ways to garnish the peanut butter pie:To garnish this pie you can drizzle some chocolate syrup, chop peanut butter cups, chopped peanuts or even crushed graham cracker crumbs.Can a chocolate cookie crust be used?I think using a chocolate cookie crust for this peanut butter pie would be DELICIOUS! Peanut butter and chocolate are perfect pairings. How do you store leftover pie?On the off chance, there is leftover pie, I store it in the aluminum pie pan that the crust came in, with the plastic lid in place. Store in the refrigerator for up to 4 days.