8oz. pkg. cream cheese, softened
1/2 c. brown sugar
1 c. creamy peanut butter
1/2 c. whole milk
1 tsp. vanilla extract
8oz. tub of Cool Whip
6oz. prepared graham cracker pie crust
1/4 c. chopped peanut butter cups (2 large peanut butter cups)
Chocolate syrup for garnish (optional)
It's a classic! Tapped for a dessert for the Memorial Day picnic? Peanut Butter Pie is a sure-fire winner!
Notes: You can substitute 3 c. whipped cream for the Cool Whip, but Cool Whip is more stable - if you don't expect to finish it as tonight's dessert, go with the Cool Whip.
Try freezing the peanut butter cups before chopping; you'll get a cleaner cut and prettier chunks.
This is a "make-ahead" recipe: needs to chill at least 2 hours prior to serving.
Yield: serves 6-8
In a large bowl, use an electric mixer to beat together the cream cheese and the brown sugar. Beat for several minutes, until the mixture is smooth. Blend in peanut butter, milk, and vanilla extract. Use a spatula to stir in half of the whipped topping, then gently fold in the remaining topping.
Pour the mixture into the prepared piecrust, then sprinkle the peanut butter cup pieces around the edge of the pie. Cover pie and chill until firm, at least 2 hours, or overnight.
Drizzle chocolate syrup over the pie just before slicing, if you like. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Tuesday February 19th, 2008