Peanut Butter Pie

Did you know there's a National Pie Day? On Pi Day! On 3-14 (get it?) every year we get to break out the forks and spoons in honor of the most scrumptious of desserts. This year I went with No-bake pies and was not disappointed! I whipped up a Charlie Brown Pie in less than 10 minutes for the husband to bring to work, a Mock-Cheesecake to celebrate my mom's birthday, and this incredible Peanut Butter Pie via my sister's request. Why, yes, I bake on demand :)

The peanut butter pie was so rich it was hard to eat "normal" size slices. Maybe that had more to do with the giant PR buffet we ate for supper than the actual sugar content of the pie. I guess I will have to perform an experiment to test my theory ;) Wanna help?

 

 

Ingredients:

 

For the crust:

1 sleeve of graham crackers, finely crushed

2 TBsp creamy peanut butter

5 TBsp butter or margerine, melted

2 TBsp powdered sugar

1 TBsp water

 

For the pie filling:

4 oz. cream cheese, softened

1/2 cup creamy peanut butter

3/4 cup powdered sugar

1/2 cup milk



 8 oz. thawed cool whip

For the garnish:
Chocolate syrup
4 Reese's Peanut Butter cups, frozen and then cut into small pieces


Make the crust (yes, it's easier to buy the premade ones from the store) by mixing all the ingredients together and then pressing into a pie plate.
In a separate bowl, mix the cream cheese and powdered sugar using an electric mixer. (Yes, break out the mixer for this one because you won't get a creamy texture mixing by hand) Mix in the peanut butter and milk. Fold in the cool whip with a rubber spatula, make sure to lick it clean when you're done!
Freeze or refrigerate the pie until you're ready to eat. Top with the peanut butter cups and chocolate syrup.

 

 

Enjoy!