I went to the doctor today for my yearly appointment and let's just say I was less than thrilled to see the number on the scale. I am short--barely 5 feet tall and have never had a problem with my weight. If anything my problem was being underweight! Two weeks after I had Janelle I weighed in at 90 pounds! Right now I weigh more than my heaviest while pregnant! AHHH!! Scary!
You're probably wondering what this has to do with Peanut Butter Pie. I really don't know except that I made Peanut Butter Pie yesterday and was sitting here eating a piece (a much smaller piece than I would have had pre-evil scale), thinking about how I should NOT be eating it, and thinking that everyone should try this pie.
The first thing you need to do is to measure your peanut butter. I love this measuring cup. It's Pampered Chef. It's perfect because all you have to do is push the bottom and out it comes!
Next you cream the peanut butter with softened cream cheese and powdered sugar.
Add some Cool-Whip and you're almost done!
You can use a graham cracker crust or the chocolate cookie crust like I used. Now there are a lot of things I think are worth the time to make from scratch, but when it comes to a graham cracker crust I don't bother.
Fill the crust with the peanut butter filling and smooth it out. Now at this point you have some options. You can leave it plain, drizzle it with chocolate syrup or top it with chopped peanut butter cups.
I put peanut butter cups on this one. YUM! If you like peanut butter you will love this pie! How can something so simple be so delicious??
Smooth and Creamy Peanut Butter Pie
3/4 Cup creamy peanut butter
4 oz cream cheese (half a large pack)
1 1/4 confectioners sugar
1 (12 oz) container Cool Whip
1 9" prepared chocolate cookie crumb crust
In large bowl, mix together peanut butter, cream cheese and sugar. Then stir in Cool Whip. Beat until smooth and no lumps remain.
Pour into pie crust and refrigerate for about 3 hours until pie is firm.
In large bowl, mix together peanut butter, cream cheese and sugar. Then stir in Cool Whip. Beat until smooth and no lumps remain. Pour into pie crust and refrigerate for about 3 hours until pie is firm.