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