Sunday, February 06, 2011

No-Bake Peanut Butter Pie and an Update

Hello again! I am sorry there has been a lack of posts recently-- Russell and I were very busy this past year! In April we moved from Virginia to Texas, and in October we moved from Texas to Georgia. Following the holidays we had a sweet baby boy in early January! To say the least I have been a little short on time. Towards the end of my pregnancy I wanted to cook and bake, especially for the holidays, but I just wasn’t feeling up to it. Now that we have Jake, I am getting back into some kind of a routine (as much of a routine as a new mommy can have!). I am looking forward to getting back into the kitchen and cooking/baking some new dishes! Now onto the delicious no-bake peanut butter pie I made for Christmas dinner…

I love peanut butter desserts, as does my brother-in-law. Since our family came to my house for Christmas I thought it would be a great time to make a wonderful peanut butter pie for my brother-in-law to enjoy. I wanted to make something that was simple and could be made ahead of time, leaving me more time to focus on the other dishes I would be making for our Christmas meal. The pie turned out wonderful and everyone loved it so much that it was completely gone by the next day!

Before this pie I had always bought pre-made graham cracker pie crust, but let me assure you, making your own graham cracker crust is the way to go! It is very simple to make and tastes much better than the pre-made graham cracker crust you can buy at the store. You can even buy already crushed graham cracker crumbs, so you can skip that step if you wish.

Peanut Butter Pie:

  • Graham Cracker crust, recipe below
  • 5 ounces of cream cheese, softened
  • heaping 1/2 cup of creamy peanut butter
  • 3/4 cup powdered sugar
  • 8 ounce container of frozen whipped cream, thawed
  • Reeses’ cups chopped for topping, optional
  • Additional whipped cream for topping, optional

Mix cream cheese, powdered sugar, and peanut butter until smooth. Fold in whipped topping.

Spoon mixture into graham cracker crust. Chill for at least 2 hours or overnight. Top with chopped Reeses’ cups and serve with a dollop of whip cream.

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted

Combine graham cracker crumbs and sugar. Mix in melted butter. Press mixture into 9-inch pie plate. Chill for about 1 hour.

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