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
- Mix the finely crushed graham crackers, butter, and sugar for the crust.
- Press into an 8 or 9 inch pie plate and bake at 375°F for 7 minutes.
- Remove from oven and let it come to room temperature.
Filling
- Mix cream cheese, sugar, peanut butter, vanilla, and whipped topping, slowly working up to high speed on hand mixer. Mix until no lumps exist.
- Fold in mini-morsels and pour into shell. Sprinkle an extra handful or two of mini-morsels on top.
- 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