I love this recipe. I'm not usually a big fan of peanut butter pie because it tends to be so rich that it kinda makes me feel sick after a couple bites. This recipe isn't like that. It truly is perfect! I have made it twice now. The original recipe wanted you to get TWO pies out of this filling. Unless you want to be known as the "chintzy pie lady" use this filling for one 9" pie.
- 6oz package cream cheese (I used 1/3 less fat)
- 1 cup confectioners' sugar
- 3/4 cup peanut butter
- 3/4 cup milk (skim is fine)
- 1 16 ounce package of cool whip thawed, reserve 3/4 cup for the top
- 1 prepared crust
- 1 cup of cookie crumbs mixed with 2Tbsp melted butter (Oreo's, Nutter Butters, or graham crackers)
- Press into greased pie plate, bake at 350 for 8 minutes
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Pour into prepared crust
- Spread reserved cool whip on top
- Garnish with whatever you want... left over cookie crumbs, shaved chocolate, etc etc
- Freeze until sold.
- Remove from freezer 10 minutes before cutting
- Store any leftovers in freezer
