Thursday, December 23, 2010

Peanut Butter Pie...Yum!

As Christmas is quickly approaching and time is a luxury, here is a super quick and delicious pie recipe that you can whip up for your next holiday party. I first tasted this pie this past Thanksgiving in Kentucky. My brother-in-law Joey made it to bring to his wife Leslie's parent's farm. Not having grown up eating peanut butter, I normally use it very sparingly, maybe in a Thai peanut sauce, or to dip my dog's cookies in for a louder bark! I don't know if it was being out there, surrounded by land and black wooden fences, watching the cold misty air hanging outside the windows that made me love this pie. Peanut butter fan or not, this pie is a party favorite!

Here is what you'll need:

1 graham cracker pie crust
1 cup of powdered sugar
4 ounces of whipped cream cheese (room temperature)
1 cup of creamy peanut butter
2 containers of Cool Whip (thawed)
Chocolate syrup

This first step is not 100% necessary, but it does add some extra crunch to the pie crust. It almost primes the crust and makes it less likely to get soggy, especially if you make this pie in advance:

1. Heat oven to 350 degrees F
2. Whisk 1 whole egg and brush it on crust
3. Bake for 10 minutes

egg wash and bake

golden-brown crust
 Now get ready for easy...

1. Cream sugar and cheese together with a large silicone spatula

2. Incorporate peanut butter

3. Add contents of first Cool Whip container and blend until fully incorporated

4. Scoop into pie crust and smooth out

5. Use a clean spatula to top pie with remaining Cool Whip

6. Drizzle with chocolate syrup.

it's cool to go overboard with the chocolate!

Of note: you may want to make this the night before your event, as it is much better cold!


I brought this pie to a recent friend's gathering and it was a hit! Everyone ate their pieces so quickly, I barely had time to grab a camera to catch them enjoying their last bite!

Happy Holidaze!