Peanut butter pie recipe

Peanut butter is such a versatile food. It spreads itself happily from snack to main dish to dessert and pleases most people along the way. The peanut butter pie recipe presented here is simple and guaranteed to delight as long as the people eating it like peanut butter.

The peanut butter pie will be a 9-inch pie that will easily provide dessert for eight people. You can make the graham cracker crust from scratch, as described here, or, if pressed for time, you can buy the ready-made graham cracker crust in a pan at the store.

Recipe ingredients:

Graham cracker crust

1-1/2 cups crushed graham crackers (You can use the cinnamon graham crackers if you want.)

1/3 cup melted butter

3 Tablespoons sugar

Pie filling

4 ounces cream cheese, softened to room temperature

1 cup sifted powdered sugar

1/2 cup milk

1/3 cup creamy peanut butter

1 8-ounce container frozen whipped topping, thawed

Begin by preparing your graham cracker crust. Combine the crushed crackers, melted butter, and sugar in a bowl and then press and pat the buttery crumbs into a 9-inch pie pan. Bake for 10 minutes in a 350 degree F oven. Allow the crust to cool before filling it.

To make the peanut butter pie filling, use an electric mixer to beat the cream cheese until smooth. Then continue beating the cream cheese and slowly add the sifted powdered sugar, milk, and peanut butter. Make sure the mixture is smooth and well blended. Now gently fold the whipped topping into the peanut butter cream cheese mixture. Folding is a delicate process in which you use the spoon in down and up motion to blend the whipped topping in while maintaining the fluffy state of the filling.

Spoon the filling into the pie crust. Spread it evenly until satisfied with its appearance. Cover lightly with some plastic wrap and freeze the peanut butter pie until firm. Serving the pie with hot fudge topping is recommended.

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