|photo credit: Kimberly Munn|
This is a real crowd pleaser! It's a perfect cool desert for summer. And it's no-bake!
I use a few name brand ingredients. I suspect they are widely available. But you can probably find substitutes if these aren't available in your area. I think that you can really taste the difference in quality with some ingredients, which is why I'm listing here my exact ingredients.
|This is the best peanut butter for pies!|
|These are the two toppings.|
|This is the pie crust.|
Without further ado--
Peanut Butter Pie
1 (8 oz) package cream cheese, softened
1 ½ cups confectioners' sugar
1 ¼ cups creamy peanut butter (I like Skippy with the turquoise lid.)
1 teaspoon vanilla
1 (16 oz) package frozen whipped topping, thawed
1 prepared graham cracker crust, 2 extra servings size (larger size)
Hershey's Shell Topping
Hershey's Double Chocolate Sundae Dream Thick & Delicious Sauce
- Pour half of half of Hershey's Shell Topping in the graham cracker crust and swirl it around to coat sides. Be careful that the crust doesn't slide out of the pan. It's only a little tricky. Put crust in freezer to harden chocolate.
- Beat together cream cheese and confectioners' sugar until smooth (all sugar lumps disappear). Mix in peanut butter and then vanilla, scraping down sides to mix completely. Fold in half whipped topping, smoothly to mix for consistency. Fold in the rest of topping.
- Spoon into pie shell. Freeze until firm. After a few hours you can put it in the refrigerator for a softer pie. Or you can keep it in the freezer for a more ice cream type texture.
serve, slice smallish pieces, because it is very rich. Swirl chocolate sauce on top and
finish with whipped cream.
Here's the recipe to print.