If you are a peanut butter lover, you've gotta try this easy pie. Its rich, thick and creamy filling matches perfectly with the graham cracker crust.
This recipe is a variant of a Grave Yard Peanut Butter Pie that I created for Moms Menu for Halloween.
Creamy Peanut Butter Pie
4 oz. cream cheese, softened at room temp.
1/2 of a small jar of peanut butter (does not
have to be exact amt. I just "eyeballed" it)
1/2 C. powdered sugar
1/3 C. milk
8 oz. Cool Whip, thawed - divided per directions
1 graham cracker crust
In a large bowl, Beat together cream cheese, peanut butter, powdered sugar and milk until very creamy. Fold in 6 oz. Cool Whip until all ingredients are completely mixed together. Pour the mixture into the crust - I used a store bought graham cracker crust. Reserve leftover Cool Whip for decorating the top of the pie.
Cover pie and stick it into the freezer for at least 2 hrs. Thaw for approximately 1 hour before serving.
I've made this pie up to 3 days ahead of time and it is perfect as long as you thaw it for 1 hour before serving it.
Repeat with freezing and thawing any leftovers. I wouldn't recommend doing this more than this one time.
Now, grab a spoon or fork and dig into it! Yum!