Peanut Butter Pie Recipe

Here’s a cold peanut butter pie that’s a staple of late-night restaurant menus. This recipe is from Sidney Carlisle’s article on frozen pies. Feel free to mix in some crunchy peanut butter to add a little extra bite.

Peanut Butter Pie

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• Author: Steve Labinski
• Total Time: 5 Hrs
• Yield: 6 1x
• Category: Dessert
• Method: Freezing
• Cuisine: Southern

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Ingredients

• 1 package (8 oz.) cream cheese, softened
• 1 cup creamy style peanut butter
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped
• 1 9-inch graham cracker or chocolate cookie crumb crust

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Instructions

1. Combine the cream cheese and peanut butter in the large bowl of a mixer. Beat together until smooth. Gradually beat in the sugar. Add the vanilla. Use a spatula to fold in the whipped cream until well blended. Spoon the filling into the crust.
2. Freeze at least 4 hours. Remove the pie from the freezer about 20 minutes before serving. Return any leftover pie to the freezer.

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Notes

Frozen Peanut Butter Pie is best in a Graham Cracker Crust or a Chocolate Cookie Crust.

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