Skip to main content

No-Bake Peanut Butter Pie


Ingredients
  • 8 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 8 ounces frozen cool whip, thawed
  • 9- inch store bought chocolate Oreo pie crust
  • Chocolate syrup for garnish optional
  • Peanut butter chips for garnish optional


Instructions
  1. Using an electric mixer beat cream cheese, peanut butter, sugar, milk and vanilla extract in a large bowl until creamy.
  2. Fold in 1 of the 8-ounce containers of cool whip. Reserve the other container of cool whip for serving.
  3. Spread mixture into prepared pie crust.
  4. Chill pie in the refrigerator for at least 4 hours or overnight.
  5. Before serving top pie with remaining cool whip.
  6. Garnish with chocolate syrup and peanut butter chips if desired.

This article and recipe adapted from this site

Comments

Popular posts from this blog

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...