Peanut Butter Pie


Creamy, smooth peanut butter pie. A favorite of my step-son, Anthony’s!

 

  • 10 full graham crackers
  • 6 tablespoons butter – melted
  • 2 tablespoons granulated sugar
  • 1 8oz block softened cream cheese
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 tub non- dairy whipped topping – 1 cup reserved
  • handful of peanut butter chips

         Preheat oven to 350°

 

Place your graham crackers in a gallon plastic bag and “smash” them up into crumbs.

Anthony helped me with this and he used the back of a measuring cup to do so. Worked like a charm!


Once the crackers are nice and fine, combine it with melted butter and granulated sugar in a medium-sized bowl.


Mix the graham crackers until coated with butter and spread into a pie dish.

Use that same measuring cup to smooth it out. It works nicely!


Don’t forget to push the graham cracker crumbs up the side of the dish!

Bake for 10 minutes and set aside to cool.


To a large bowl, add cream cheese, powdered sugar and peanut butter


Start on low and mix ingredients together until smooth and creamy. If it’s on high, your face and kitchen will be full of sugar! 😁

Reserve one cup of whipped topping and add the rest of the tub to this wonderful peanut butter filling! Mix on low.


Anthony gave it a taste test… APPROVED!

If you haven’t already eaten the entire bowl of filling…………

Simply (and carefully) pour it into your baked pie crust.


Take that reserved cup of whipped topping and carefully smooth it out on top of the pie.


Take a handful or two of peanut butter chips and sprinkle over top!

Refrigerate 1-2 hours until set.

DONE!

 

 



Mangia!

Peanut Butter Pie
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Ingredients
  1. 10 full graham crackers
  2. 6 tablespoons butter - melted
  3. 2 tablespoons granulated sugar
  4. 1 8oz block softened cream cheese
  5. 1 cup powdered sugar
  6. 1 cup creamy peanut butter
  7. 1 tub non- dairy whipped topping - 1 cup reserved
  8. handful peanut butter chips
Instructions
  1. Preheat oven to 350 degrees
  2. Place graham crackers in a gallon plastic bag. Use the back of a measuring cup or a rolling pin to break the crackers up into crumbs.
  3. Melt butter in a medium-sized bowl. Add granulated sugar and graham crackers. Stir to coat.
  4. Pour graham cracker mixture into a pie dish. Spread it out evenly on the bottom and up the sides. The back of a measuring cup works great for this as well!
  5. Bake for 10 minutes and set aside to cool.
  6. In a large bowl, combine cream cheese, peanut butter and powdered sugar.
  7. Start mixing on low and gradually build up speed. Mix until creamy.
  8. Reserve one cup of whipped topping. Add the rest of the tub to the peanut butter filling and mix on low with your hand mixer.
  9. Gently pour filling into cooled pie crust.
  10. Take reserved whipped topping and smooth out over filling.
  11. Sprinkle peanut butter chips over top of the pie.
  12. Refrigerate 1-2 hours until set.
  13. Enjoy!
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