When was the last time you had a really good slice of pie? For many of us, it is a treat that we don’t indulge in nearly often enough and we may only get it when we are out at a diner with some friends. When given a choice, we likely have a favorite type of pie and for some, it could be pumpkin but for others, it may be Apple or cherry. Almost any treat can be made into a pie, which is why it is one of those fantastic desserts that many of us enjoy.
When it comes to delicious pie options, there is a treat that you should absolutely consider. I’m talking about peanut butter cream pie and if it sounds delicious, there’s a very good reason, it is delicious! In fact, when you make this pie in the right way, it will be a frequent request at any dinner. Try making this one for some friends when you have them over for a visit. It is the perfect option to be a great host.
1 9-inch graham cracker pie crust
For the peanut butter cream filling:
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
8 ounces Cool Whip, thawed and divided
For the peanut butter crumb garnish:
2 tablespoons powdered sugar
1 tablespoon creamy peanut butter
Bake the graham cracker pie crust according to package directions, then cool completely.
To make the peanut butter cream filling, beat the cream cheese and peanut butter with a hand mixer in a mixing bowl until creamy and smooth. Add in the powdered sugar, continuing to beat until well-combined. Fold in the 1 ½ cups Cool Whip until just-combined.
For the peanut butter crumb garnish, stir together the powdered sugar with the peanut butter until small crumbs form.
Pour the cream filling into the cooled pie crust, then spread the remaining Cool Whip evenly over the top. Sprinkle with the peanut butter crumbs, then refrigerate 2 hours-overnight. Enjoy!