Peanut butter pie
In this recipe I like to make a double batch so I don't have to measure out the peanut butter. This recipe also makes a little extra pie filling so it's your choice to overflow the pie crust or save the rest for other desserts like ice cream.
Peanut butter pie
In this recipe I like to make a double batch so I don't have to measure out the peanut butter. This recipe also makes a little extra pie filling so it's your choice to overflow the pie crust or save the rest for other desserts like ice cream.
Open in Cookpad AppSteps
- 1
Room temperature cream cheese whipped till creamy. Add powder sugar whipped till creamy.
- 2
Scrape the bowl add peanut butter whipped till creamy. Scrap bowl again add Kool-Whip whip till creamy.
- 3
Place filling in a premade gram cracker pie crust. Smooth the top and decorate with chocolate syrup and any chocolate candy. Refrigerate for 4 hours to firm up.
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