April 22, 2011

Peanut Butter Pie

I've seen a few recipes for peanut butter pie but this one is my favorite. It calls for less butter than most; I even use the low fat cream cheese and it's still delicious! My family loves it when I make this-it's best right out of the freezer or thawed slightly on a hot summer day!

1/3 cup creamy peanut butter
3 ounces light cream cheese, softened
2 tablespoons butter, softened
3/4 cup powdered sugar
1/4 cup milk
1- 8 ounce carton frozen whipped topping, thawed
1 regular graham or chocolate graham cracker crust
2 tablespoons chopped peanuts, optional

In a mixing bowl, beat peanut butter, cream cheese and butter until smooth. Add sugar and milk; fold in whipped topping. Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer just before serving. Garnish with peanuts, chocolate curls or chopped Reeses cups, if desired.

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