Peanutiest Peanut Butter Pie!


 
I love peanut butter.  I also love chocolate.  Put them together with cream cheese, sweetened condensed milk in a graham cracker crust and oh my goodness, it is good.  This is also a no bake pie, so it is perfect for the hot summer months when turning on the oven is not a good idea.   This is a very peanutty (is that a word?) version of peanut butter pie.  Most recipes call for the creamy, smooth peanut butter, but I use the extra crunchy in this and I also melt peanut butter chips and drizzle that over the top along with melted chocolate.   This makes two pies, so you can give one to a friend or a neighbor or take one to work for a treat.  Here is what you will need:


Peanut butter, 2 graham cracker crusts, frozen whipped topping, cream cheese, sweetened condensed milk, vanilla, semi-sweet chocolate chips, peanut butter chips.


With an electric mixer beat together the softened cream cheese, sweetened condensed milk and powdered sugar.  Add vanilla and peanut butter and mix well.  Fold in the whipped cream.

Pour into the graham cracker crusts.  Refrigerate for 6 to 8 hours.  After they have had time to set up well, melt 1 cup of the chocolate chips and 1 cup of the peanut butter chips.   Add 1 Tbs of shortening or butter (do not use margarine, it has water in it and will ruin your chocolate) to each and stir well until melted and smooth. 
 
Drizzle over the pies in a decorative pattern. I put the melted chips in two squeeze bottles and use them to drizzle the chocolate and peanut butter over the pies. You can also just use a spoon.

Ingredients:

8 oz. cream cheese
1  14 oz. can sweetened condensed milk
1 cup confectioners sugar
1cup crunchy peanut butter (can use smooth)
16 oz. frozen whipped topping
2 graham cracker crusts
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
2 Tbs. shortening or butter (not margarine)
1 tsp. vanilla

You can make this a lighter dessert if you are watching your calories by using light cream cheese, fat free sweetened condensed milk and light whipped topping.  The difference is barely noticeable.



6 comments:

  1. This sounds awesome going to be making this for Christmas with the family!!

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  2. Looks great, but can I use real whipped cream that you whip up yourself instead of frozen?

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  3. I make mine pretty much the same way using fat free Cool Whip & there's not taste difference. Its so quick & easy & cheap, I make sure I always have these items on hand just in case I need to make a quick delicious dessert!

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  4. I also make a "Peanut Butter Pie", however, I use vanilla ice cream when I make mine. I take 1-2 pints of vanilla ice cream, 2-3 TBS of peanut butter and and 8 ox container of cool whip. You can kinda judge on the peanut butter and the cool whip.....I mix all that together, put in a graham cracker crust and put in freezer.....it is really good, especially in the summer. I thin k tho, I will try the above receipe...that sounds wonderful!

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  5. Is there anything you can use in place of the sweetened condensed milk?

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  6. Doesn't the sweetened condensed milk AND the powdered sugar make it overly sweet?

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