Description
This light and creamy Peanut Butter Pie is whipped up in just minutes. After a couple of hours in the refrigerator it’s a cool refreshing delight!
Ingredients
1 pre-baked pie shell (regular not deep dish) or 1 graham cracker crust
1 – 8 ounce package cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
1/4 cup milk
1 – 8 ounce container Cool Whip
Additional cool whip for serving on top, optional
Instructions
Add the cream cheese to the bowl of a stand mixer with the paddle attachment or use an electric mixer. Beat on medium speed until cream cheese is smooth and creamy and free of all lumps.
Add the peanut butter, sugar, vanilla and salt and mix on medium speed until well combined. Add milk and mix again until well combined.
Add the cool whip and mix on medium speed until all of the cool whip is well incorporated.
Transfer filling to a prepared pie shell or graham cracker crust and refrigerate for at least two hours before serving.
Add a dollop of cool whip on top of each slice when serving, optional
Refrigerate leftovers. Pie is best served cold.
Notes
If you want to add some chocolate into the mix, try adding mini chocolate chips to the filling, or use a chocolate graham cracker crust. You can also drizzle melted chocolate over the top and even sprinkle crushed peanuts over the top before drizzling chocolate over it.