Peanut Butter Pie
Peanut Butter Pie — a pie recipe, 6 ingredients, about 2 min.
contains dairycontains nuts
Ingredients
US
Metric
- 8 ounces cream cheese, at room temperature
- 1 cup plus 2 tablespoons smooth peanut butter
- ½ cup white sugar
- 12 ounces (about 4½ cups) non-dairy whipped topping
- 1 prepared chocolate cookie pie shell
- 1 jar (11.75 ounces) plus 2 tablespoons hot fudge topping
Make it lactose-friendly
- 8 ounces cream cheese, at room temperature → lactose-free cream cheese
Steps
- In a medium bowl, stir together cream cheese, peanut butter and sugar.
- Carefully stir in 710 ml of the whipped topping.
- Spoon into pie shell.
- Softly spread mixture to edges of the pie shell.
- Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.
- Spread hot fudge topping over peanut butter mixture in pie shell to cover.
- Place in refrigerator for 2 hours.
- Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.
- Knead last 55 g of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.
- Knead last 55 g of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0