Peanut Butter Pie
Here is how to make a luscious Peanut Butter Pie. It is a great combination of peanut butter, cream cheese, confectioners sugar, and whipped cream, poured into a chocolate crust and frozen. If you need a quick and easy to make romantic dessert for Valentines Day, this pie will be great!
Here is how to make a luscious Peanut Butter Pie. It is a great combination of peanut butter, cream cheese, confectioners sugar, and whipped cream, poured into a chocolate crust and frozen. If you need a quick and easy to make romantic dessert for Valentines Day, this pie will be great!
- Carbohydrate 7.911975 g
- Cholesterol 0.1525 mg
- Fat 2.0759625 g
- Fiber 0.241875 g
- Protein 1.074346875 g
- Saturated Fat 0.4490584375 g
- Serving Size 1 1 Serving (13g)
- Sodium 19.355625 mg
- Sugar 7.6701 g
- Trans Fat 0.0619734375000001 g
- Calories 52 calories
Step-by-step
- In a large bowl, beat 4-oz. cream cheese, 1/2 cup confectioner's sugar, 1/2 cup peanut butter, and 1/4 cup milk until completely blended.
- Gently fold in whipped topping.
- Pour mixture into an 8-inch chocolate pie crust.
- Top with chopped Reese's cups candy.
- Freeze at least 2 hours.
- This may be served straight from the freezer, or you may let it soften a bit.
- This is a gorgeous, romantic pie that is very little trouble to make.
- Just start early enough to allow the filling to freeze all the way through!
- Happy Valentine's Day!
Swapping the standard dairy milk for heavy cream will yield a denser filling that resists weeping during slicing, though the original recipe relies on a lighter liquid to keep the mixture spreadable. Cream cheese must be fully softened to room temperature before mixing, otherwise persistent lumps will ruin the mouthfeel when frozen. Blending the confectioner's sugar, softened cream cheese, and peanut butter thoroughly before folding in the whipped topping ensures proper fat distribution and prevents structural separation. Confectioner's sugar contains cornstarch, which acts as a necessary stabilizing agent in no-bake fillings of this type, absorbing excess moisture from the dairy components. When incorporating the thawed whipped topping, use a rubber spatula and a gentle folding motion to preserve the trapped air bubbles that give the dessert its lightness. Pour the completed mixture into the chocolate crust and freeze it for a minimum of two hours to achieve the required solid consistency. Because home freezers vary in internal temperature, testing the center with the tip of a paring knife is the most reliable method to confirm complete setting before slicing. Allowing the pie to temper at room temperature for ten minutes before serving makes the crust easier to cut cleanly without shattering.
