As Pi(e) Week comes to a close here, I think I’ve saved my favorite for last…Peanut Butter Cream Pie. Of course, I say that about almost all pies, so take it with a grain of salt (and check out the links at the bottom for all my OTHER favorites!). But, if you love peanut butter and chocolate, 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!
This is a lightened up version, so feel free to substitute the “real thing” for any of the lower fat ingredients if you’d like. I love that it makes two fluffy pies, so you can share the Pi Day love with a friend! Or one yourself before your kids get home from school. Not that I would do that. It’s just an idea.
Peanut Butter Cream Pie
8 oz reduced fat cream cheese, softened
1 cup natural peanut butter
14 oz. can Fat Free 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!
And if you’re thinking this looks familiar, I posted it a couple of years ago…but it still is just as tasty every time I make it!
Just because I am addicted to pie, and only feel justified rhapsodizing about it once a year, here are a few of my other favorites among the many pies I’ve blogged about…just click on the photo to open the link!