Peanut Butter Pie
This rich, decadent pie is filled with crunchy peanut butter, cream cheese and whipped topping. Then it's drizzled with chocolate syrup and garnished with peanuts and chocolate chunks for one spectacular pie!
Ingredients
- Graham cracker crust for a 9” pie plate
- 1/2 cup Jif extra crunchy peanut butter
- 1 cup powdered sugar
- 8 oz. pkg. cream cheese softened
- 12 oz. container non dairy whipped topping
- 1/3 to 1/2 cup chopped peanuts for garnish
- 1/3 to 1/2 cup chocolate chunks or chocolate chips or chocolate curls, for garnish
- chocolate syrup for garnish
- peanut butter syrup for garnish, if desired
Instructions
- Prepare graham cracker crust as directed place in freezer for about an hour.
- Mix peanut butter, powdered sugar, cream cheese and 1 cup of whipped topping with an electric mixer.
- Pour into cooled crust. Freeze about 30 minutes.
- Top with remaining whipped topping. Freeze about 30 minutes.
- Sprinkle chopped peanuts and chocolate chunks on top if desired.
- Refrigerate several hours or overnight.
- To serve: Slice into 8 pieces.
- Drizzle chocolate sauce over top, as desired.
Notes
NOTE: If you double the recipe, put it in a 10x15" baking dish. Serves about 16.
NOTE: I followed the directions on the Keebler graham cracker box and their ingredient list for my graham cracker crust. Instead of baking the crust, I froze it for one hour.
NOTE: This pie can also be kept in the freezer until about 30 minutes before serving.
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