Peanut Butter Pie

I made this recipe for an office holiday luncheon and the first pie was a huge hit, taste-wise, although a bit runny. I put the second one in the freezer overnight and pulled it out a day later and you would think it was a second holiday by the reactions of my co-workers. Freezing helped the texture very much. Very sweet, very rich. No one even wanted the chocolate syrup. I will try it with less or no confectioners sugar next time.

Did you ever make this pie with PB2? If so, did you mix up the PB2 and add 1cup as the recipe calls for or mix the powder into the whipped cream?

This one is This one is "SUGAR OVER KILL", swap out the sweeten condense milk for 1/2 cup of milk ""OMG"" you will see, it is the BOMB!! AND FREEZES WELL FOR the UNEXPECTED COMPANY Peanut butter pie as in the Jack Daniels cookbook Ingredients: * 1 graham cracker crust, 9-inch, or Oreo crust,or can be creative with any flavor of cookie crust. * 8 ounces cream cheese, softened * 1 cup confectioners' sugar * 1 cup creamy or crunchy peanut butter * 1/2 cup milk * 8 ounces whipped topping * 1/4 cup chopped peanuts, optional * chocolate shavings, optional * Reese's pieces, chopped Reese's cup, chocolate chips. mixed in out sprinkle on top, kinda of an Ice Creamery thing! Preparation: In a medium mixing bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and peanut butter. Slowly add milk, beating until smooth. Fold in whipped topping; pour into crust. Top with peanuts; freeze. Remove from freezer at least 10 minutes before serving. Top with shaved chocolate if desired.

I made this tonight for dessert and it was great and so easy! I left out the powdered sugar completely (as per previous comments), used fat free cream cheese and reduced sugar peanut butter and thought it was plenty sweet. I don't think I would have even liked it any sweeter- I had a very small piece and was completely satisfied. I used an oreo cookie crust because the fat/calories really weren't that much more than the reduced fat graham cracker and I just thought it would taste better with chocolate crust. I melted a few pieces of dark chocolate (in place of the syrup), drizzled it over the pie and used a knife to swirl it- which created a cool design and made it look pretty nice. I also threw it in the freezer and think the texture is much better when frozen. I will definitely be making this again!

I halved the recipe since..I only needed one pie. But it was so good, I wish I had made the other! I think it would have kept well in the freezer (I served the pie frozen, letting it thaw for about 5-10 minutes before cutting it). I also halved the amount of powdered sugar (so..instead of 1/4 cup, I put in two tablespoons), and it was definitely sweet enough - any more and the sweetness would have been excessive. I used a graham crackers crust, since I couldn't find a chocolate crust, and it was really nice, though I would imagine a chocolate crust would have been super good. Oh, I also didn't use chocolate syrup - I added some dark chocolate shavings on the top and it turned out really good. Overall, the pie was basically cheesecakey..ice creamy..deliciousness.

This pie is as amazing as everyone says it is. After reading the comments, I completely omitted the powdered sugar and served it frozen. In my freezer it was ready to serve after 4 hours in the freezer. I also decided to make my own chocolate cookie crust using this simple recipe:http://www.chow.com/recipes/28650-chocolate-cookie-pie-crust. I doubted the serving size but it truly makes 2 ample pies. Everyone loved it, and I can't wait to make it again.

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Absolutely wonderful! One would never guess low or reduced-fat ingredients were used- very rich taste!

This pie is the hit of any party. I always get asked to bring it again. It's so easy and yet so good!

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