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Recipes / Saintly Peanut Butter Pie

Saintly Peanut Butter Pie

Filling
8 oz light cream cheese, softened
1/2 cup sugar
1 cup Peter Pan® Creamy Peanut Butter
8 oz light whipped dessert topping (room temperature)
1/2 tsp vanilla
1 cup Nestlé® Toll House® Mini-morsels (semi-sweet chocolate)
Crust
6 tbsp butter, melted
1/3 cup sugar
11/2 cup
(1 pack)
chocolate graham crackers, finely crushed

Crust

  1. Mix the finely crushed graham crackers, butter, and sugar for the crust.
  2. Press into an 8 or 9 inch pie plate and bake at 375°F for 7 minutes.
  3. Remove from oven and let it come to room temperature.

Filling

  1. Mix cream cheese, sugar, peanut butter, vanilla, and whipped topping, slowly working up to high speed on hand mixer. Mix until no lumps exist.
  2. Fold in mini-morsels and pour into shell. Sprinkle an extra handful or two of mini-morsels on top.
  3. Chill in refrigerator for at least a couple of hours.

Serves 8.


Options

  • Leave out mini-morsels or replace with chopped peanuts.
  • Top with chocolate shavings rather than mini-morsels.
  • Use pretzel crust from original recipe.
  • Use regular graham crackers rather than chocolate.

Original recipe: New Orleans Saintly Peanut Butter Pie (at bottom of page)
Crust recipe: Graham Cracker Crust


When we are planning for posterity, we ought to remember that virtue is not hereditary.

Thomas Paine
Common Sense, 1776

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