Prep 15 mins
Cook 0 mins
This is for the true peanut butter lover. I learned to make this while working in a local tearoom. It was one of the favorites served.
- 1 graham cracker pie crust
- 226.79 g packagesoftened cream cheese
- 226.79 g can sweetened condensed milk
- 236.59 ml peanut butter
- 236.59 ml Cool Whip
- Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.
Delic!! I am a calorie counter and LOVE my sweets, so of course I had to do something here to try to fit this with a little less guilt!!
I used 1/3 fat philly cream cheese and fat free sweet condensed milk and Lite cool whip. Added only 1 tbsp. Of chocolate chips which I put in my food processor for just a few moments to sprinkle on top. The calorie content per serving is only 320! This is calculated at 8 servings
I LOVE this pie. My son and I were saying last night that the flavor is very reminiscent of peanut butter fudge. This recipe is most definitely a keeper. Not good for the waistline, but who cares! Yummy!
OMG!!! I would give this 10 stars if I could. This is amazing....Really nice texture and peanut butter flavor with just the right touch of sweetness. I cant go on about this enough. My oldest daughter had each and every one of my cake pans,hmmmm...and it was my youngest daughters birthday, so I whipped up this pie and now she wants this instead of cake every birthday, haha!! So do I......serve with a dollop of whipped cream or drizzle with chocolate syrup. I ate it right out of the mixing bowl while I made it, YUM!!!!!