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My friend, Linda, brought the best peanut butter pie I’ve ever eaten to the picnic we both attended this past Saturday. I’ve eaten more than my fair share of peanut butter pie, so that’s really saying something.
It was that good.
I asked for the recipe and she gave it to me. I was shocked. It was secret family recipe good, but apparently it’s not a secret.
Of course, what do I do when I get an amazing recipe? I share it with you.
- 8 oz low fat cream cheese (I would use the neufchâtel that is sold in blocks like cream cheese)
- 1 cup powdered sugar
- ½ cup low fat creamy peanut butter (Linda says that this should be a heaping ½ cup. She also said that if you’re using a stand mixer like the KitchenAid, you could increase it to ⅔ cup. Using ⅔ cup when mixing it by hand leaves the filling stiff and lumpy, but the stand mixer would fix that. I’m going to try it both ways.)
- 8 ounces Cool Whip lite (or whatever brand you buy. I go cheap on this because we eat a lot of it.)
- A premade chocolate pie shell
- Chocolate or chocolate peanut butter sauce, optional
- Chopped peanuts, optional
- Using a wire whisk, cream the cream cheese and powdered sugar together until smooth.
- Add the peanut butter, and mix until smooth again.
- Fold in Cool Whip. Mix well.
- Place into pie shell.
- Top with chocolate sauce and peanuts, if desired.
- Refrigerate at least an hour before serving.
Photo courtesy of quinn.anya on Flickr
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