Throwback Thursday! This pie is da bomb. We enjoy it as much now as we did when I first published this post, in May 2012.
If you love Reese’s, this is a marvelously flavor-packed pie. We eat peanut butter more than any other food at our house, I think. Even though we’re not big chocolate fans, it does serve to help the spotlight shine on the peanut butter in this recipe, so we love it. I hope you do, too!
Peanut Butter Cream Pie
8 oz reduced fat cream cheese, softened
1 cup natural peanut butter
14 oz. can Fat Free Eagle Brand Sweetened Condensed Milk
12 oz Cool Whip Free
2 chocolate graham (or Oreo) pie crusts
2 cups mini peanut butter cups (the really small ones…mine were from Trader Joe’s)
About 6 Tbsp chocolate syrup(3 Tbsp per pie), for drizzling
1. With an electric mixer (yes, I used a wooden spoon), blend together cream cheese, peanut butter, and sweetened condensed milk until completely smooth.
2. Fold in Cool Whip until blended.
3. Divide evenly between the pie crusts. Top with mini peanut butter cups and chill for at least 8 hours. The pies can be frozen at this point, if you think that will slow your consumption of them.
4. Just before serving, drizzle with chocolate syrup. Then enjoy it!