Sunday, December 4, 2016

Peanut Butter Pie

This was Avery's choice for pie this year.  It sounded so rich and sweet that I thought it would be too rich, and too sweet.  But, I was wrong!  It was just enough.  So delicious!  It was the favorite pie of all that we made.

Peanut Butter Pie
adapted from:

4 oz. cream cheese, softened
3/4 c. powdered sugar
1/2 c. peanut butter
1 tsp. vanilla
8 oz. container of Cool Whip
24 crushed Nutter Butter cookies
4 Tbsp. melted butter
chocolate fudge ice cream topping

In a small bowl, stir together the Nutter Butter crumbs and melted butter and press into the bottom and sides of a pie plate.  Bake at 400 degrees for 10 minutes or until it begins to look golden brown.  Set it aside and let it cool down.  In a large bowl, combine the softened cream cheese and powdered sugar and beat it with an electric mixer until it is smooth and creamy.  Add the peanut butter and vanilla and do the same.  Stir in the cool whip until it is well combined (also, smooth and creamy) and spread the whole mixture over the cooled Nutter Butter crust.  Squirt a little of the chocolate fudge ice cream topping over the top of the pie and refrigerate until you are ready to eat it.

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