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Peanut Butter Cream Pie


Peanut Butter Cream Pie

Lively: 10 minutes; Inactive: 2 hours to organize serves 6-8


  • 1 9-inch graham cracker pie crust
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz frozen whipped topping, thawed and divided
  • 2 tablespoons powdered sugar
  • 1 tablespoon creamy peanut butter


  1. Beat cream cheese and peanut butter till creamy and easy. Add powdered sugar and beat till well-combined.
  2. Fold in ½ of whipped topping till simply mixed. Pour filling into pre-made graham cracker crust. Unfold remaining whipped topping over filling.
  3. In a small bowl, mix 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir till small crumbs type. Sprinkle crumbs over high of pie.
  4. Refrigerate for two hours or in a single day. Take pleasure in!

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