Peanut butter pie is a fluffy and delicious dessert. It makes an excellent treat on a hot summer day. However, no one wants to spend time in the kitchen cooking and having to turn on a hot stove. Well, this recipe takes care of that problem. No baking is required! The pie is so tasty and rich, everyone will think you spent hours making it, but this pie is so quick and easy you will be amazed. Peanut butter pie has replaced pumpkin pie as the top choice for Thanksgiving in our house. You can create a delectable delight that will feel like eating a creamy peanut butter cloud.
Pie crust ingredients:
1 1/4 cup crushed graham crackers
1/4 cup sugar
1/3 cup melted butter
If you use whole graham crackers about 8 graham crackers equals 1 1/4 cup. You can also use crushed graham crackers from the store. The boxed crushed graham crackers tend to be a finer texture. I put the whole graham crackers in a plastic bag and use a rubber mallet and gently break them down. A rolling pin would work also, but the rubber mallet gives the added bonus of stress relief. You can also buy ready made graham cracker crusts.
Mix the crushed graham crackers, sugar and melted butter thoroughly and then line a pie pan with the mixture. Make sure and line the sides of the pan also. An 8 or 9 inch pan will work. You can also reserve some of the crust aside to sprinkle on top. You can add more or less sugar and butter to suit your taste. More butter makes for a moister crust, but also adds more calories! Set the crust aside while you make the filling.
Ingredients for pie filling:
4 ounces of cream cheese
12 ounces of peanut butter
1 cup of powdered sugar
16 ounces of frozen dessert topping (thawed)
I usually get the 8 ounce tub of cream cheese and just use half of it. That makes it easy to measure out and the tub cream cheese is usually softer than the block package. Either will work though. The small jars of peanut butter are usually 12 ounces, so you can just get those and use the whole jar. Creamy or chunky work just as well and is just a personal preference. You could try both! The frozen dessert topping (like Cool Whip) usually comes in 8 and 16 ounce tubs, so you can just get two of the 8 ounce or one 16 ounce. Tip: If the frozen toppings not thawed, fill your sink with hot water and let the container sit in the hot water for a little while. Completely thawing the frozen topping isn’t necessary since the mixer will do some of the work anyway.
In a large mixing bowl add the cream cheese and peanut butter and blend with a mixer on a low setting. Next, add the sugar and dessert topping and blend until smooth. The lower setting on your mixer keeps the ingredients from splattering too much, but you may have to experiment with your mixer for the best setting. I use a hand mixer, but a stand mixer would work too. Spoon the mixture into the crust and chill for 1 hour, if you can wait that long.
• Use Oreo cookies, chocolate graham crackers or vanilla wafers for the crust.
• Add chocolate or peanut butter chips.
• Add crumbled peanut butter cups or any other favorite candy.
• Add banana slices.
• Drizzle with chocolate sauce.
• Pour half the mixture into the crust, spread a layer of grape jelly and then add the rest of the mixture for a peanut butter and jelly pie.
• Skip the crust and cut up banana and apple slices and dip in the mixture.
• Use low fat or organic ingredients.
No matter if you enjoy the original recipe or use one of the variations, peanut butter pie will soon be a family favorite. Simple, easy and delicious, what more could you want? The only drawback is you can only eat one slice because it’s so rich and filling!