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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 1 |
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I cut this recipe out of a magazine years and years ago - it was originally titled Clara's Peanut Butter Pie . It's one of our favorites, and hands down is the best Peanut Butter Pie I've ever tasted. I usually make my own graham-cracker crust and bake it for five minutes or so before I add the filling (Cool it first, of course.) I've made the filling using low-fat cream cheese and reduced fat non-dairy whipped topping and the results are great. Thank you, Clara, wherever you are. Ingredients:
1 graham-cracker pie shell |
1 (8 ounce) package cream cheese, at room temperature |
1 cup powdered sugar |
6 tablespoons milk |
3/4 cup creamy peanut butter |
1 (8 ounce) container non-dairy whipped topping, thawed |
Directions:
1. Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and the milk until thoroughly mixed - 3 to 4 minutes.
2. Using a rubber spatula or wooden spoon, mix in the topping until incorporated.
3. Pour into prepared graham cracker crust.
4. Refrigerate about four hours or overnight.
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