It has been awhile since I have shared a recipe on here. I hope you enjoy this! I made it for my Bible study group this past week, and it was a hit! I found this in a recipe book I had saved from my home church as a child in Virginia. This recipe belonged to one of my mother’s friends. I warn you; it is very rich! But, it is also delectable!
I wish I would have taken a prettier picture of these pies, but they were eaten so fast, I didn’t get a chance!
Peanut Butter Pie
- 1 Chocolate Crunch Crust (recipe below)
- (or 1 Oreo Cookie Crust pre-made)
- 1 8 oz. pkg. softened cream cheese
- 1 14 oz. can sweetened condensed milk
- ¾ c. peanut butter
- 3 Tbsp. lemon juice
- 1 tsp. vanilla
- 4 oz. Cool Whip
- Chocolate syrup
1. Leave cream cheese at room temperature until softened.
2. In a large bowl, beat cream cheese until fluffy.
3. Beat in milk and peanut butter until smooth.
4. Stir in lemon juice and vanilla.
5. Fold in Cool Whip. (I sometimes add an extra heaping spoon full.)
6. Turn into crust.
7. Drizzle syrup in thin lines horizontally and vertically across top of pie.
8. Pull a butter knife in diagonal lines across pie in alternating directions. Do again at the opposite angle. This makes the pretty marbled design. Or, you can swirl it into any design you would like.
9. Chill for 4 hours.
Chocolate Crunch Crust:
- 1/3 c. butter
- 1 8 oz. pkg. semi-sweet chocolate chips
- 2 ½ c. Rice Krispies
1. Grease 9-inch pie pan.
2. In a heavy saucepan, over low heat, melt butter and chocolate chips.
3. Remove from heat and gently stir in Rice Krispies until coated.
4. Press into bottom and up side of greased pie pan.
5. Chill for 30 minutes.
There, now you have something special to serve to your family over the weekend or to save for company or a special occasion. The tastes of home can trigger joyful memories for your family. This is a gift I love to give my children and grandchildren on occasion. I always call it “Lovin’ from the Oven!” I hope you enjoy it!
God bless!
