Peanut Butter Cream Pie

Mary Bailey probably didn’t serve this pie to George on Christmas Eve, but I’ll bet she would have if she had the recipe! Sure, it’s not a traditional holiday pie like pumpkin, pecan, or apple – but since the boy is a huge peanut butter fan, I thought this would be a fun alternative to the apple tart already on the menu. 

For the crust:

  • 2 3/4 cups peanut butter cookie crumbs (about 25 cookies), Nutter Butter or similar
  • 5 tablespoons butter, melted
  1. Finely crush the cookies in a food processor or place the cookies in a gallon size ziplock bag and use a rolling pin. Measure out 2 3/4 cups of crumbs into a bowl, add melted butter, and stir with a fork.
  2. Press into the bottom and up the sides of a 9″ pie pan. Chill until ready to use.

For the filling:

  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup confectioner’s sugar
  • 8 ounces Cool Whip, thawed and divided
  1. With an electric mixer, beat the cream cheese and peanut butter in a large bowl until smooth. Add in the confectioner’s sugar, and mix until well combined. Fold in 1 1/2 cups of Cool Whip.
  2. Pour the filling into the crust, and top with remaining Cool Whip.

For the peanut butter crumb garnish:

  • 2 tablespoons confectioner’s sugar
  • 1 tablespoon creamy peanut butter
  1. Stir the peanut butter and confectioner’s sugar together until small crumbs form. Sprinkle over the top of the pie.
  2. Refrigerate pie for 3 hours or overnight.

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