PEANUT BUTTER PIE is, by far, the most-requested dessert in this house. We are celebrating our Christmas with just the 6 of us tomorrow and yet again, this was the request for our Christmas dinner. I almost always have the ingredients on hand! This is what you need:
3/4 cup creamy peanut butter8 oz. cream cheese, softened
1 8 oz. container Cool Whip
1 tsp. vanilla
1 cup powdered sugar
2 tbsp. milk
1/2 bag of semi-sweet mini chocolate chips
1 graham cracker crust (I use the +2 servings size)
Mix the peanutbutter, cream cheese, 3/4 container of the Cool Whip, vanilla, powdered sugar, and milk together until the consistency is that of pudding. I usually don't put the milk in straight-away and use enough to make this consistency. . .2 T is usually about right though. You don't *need* an electric mixer for this but if you have one, might as well use it!
When everything is well blended, stir in 1/2 bag of the mini semi-sweet chocolate chips.
Put all of this into the prepared pie crust
than garnish with the 1/4 whipped topping left
and a handful of chocolate chips.
At this point the pie can be frozen; just put it in the refrigerator a couple of hours before serving. Since we'll be eating it after church tomorrow mine is in the fridge.
An old church friend, Kim McCloud, brought this to my family after one of my babies was born (and my "babies" are 6 & 7 now!!) -- the pie has definitely stood the test of time in this family!!!
3/4 cup creamy peanut butter8 oz. cream cheese, softened1 8 oz. container Cool Whip
1 tsp. vanilla
1 cup powdered sugar
2 tbsp. milk
1/2 bag of semi-sweet mini chocolate chips
1 graham cracker crust (I use the +2 servings size)
Mix the peanutbutter, cream cheese, 3/4 container of the Cool Whip, vanilla, powdered sugar, and milk together until the consistency is that of pudding. I usually don't put the milk in straight-away and use enough to make this consistency. . .2 T is usually about right though. You don't *need* an electric mixer for this but if you have one, might as well use it!
When everything is well blended, stir in 1/2 bag of the mini semi-sweet chocolate chips.
Put all of this into the prepared pie crust
than garnish with the 1/4 whipped topping left
and a handful of chocolate chips.
At this point the pie can be frozen; just put it in the refrigerator a couple of hours before serving. Since we'll be eating it after church tomorrow mine is in the fridge.An old church friend, Kim McCloud, brought this to my family after one of my babies was born (and my "babies" are 6 & 7 now!!) -- the pie has definitely stood the test of time in this family!!!
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