Friday, May 13, 2011

Peanut Butter Cream Cheese Pie

I'm dying to try this... it's in the fridge... the filling tasted heavenly... yes I taste-tested it... but I made it late last night, too late to enjoy it without going to bed with that sicky-icky feeling. And tonight we went to a birthday party and had cake, so sweets really aren't too tempting right now. But tomorrow --> please don't judge me if I have dessert for breakfast!

Peanut Butter Cream Cheese Pie
adapted from Recipe Hall of Fame Quick & Easy Cookbook

6 oz cream cheese, softened
3/4 c sifted powdered sugar
1/2 c peanut butter
2 T milk
2 c Cool Whip (about 2/3 of an 8 oz container)
1 (8-inch) graham cracker pie crust

I made my own pie crust rather than purchasing one (see previous post for the recipe). However, when I started piling in the filling, I was surprised that it didn't fill the crust. Then I double-checked the recipe, and realized I had made a 9" crust instead of an 8" one. Probably would have made just the difference it needed.

Beat cream cheese and sugar until light and fluffy.

Add peanut butter and milk. Beat until smooth and creamy. Fold in Cool Whip and turn into the crust. Chill 5-6 hours or overnight.

The recipe book gave a couple suggestions that I may have to try: Pie can be frozen. Try using a chocolate crumb crust. Or slice a banana into it before you pour the filling into the crust.

My thought is to drizzle hot fudge sundae sauce over the top. Yeah, I'm going to need a pot of strong coffee in the morning to go with my pie!

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