Frozen Peanut Butter Pie
Servings: 8
Calories: 356kcal
Author: David Loethen
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- 3 oz cream cheese
- 1 cup powdered sugar sifted
- ⅓ cup creamy peanut butter
- 2 tbsp creamy peanut butter
- ½ cup milk
- 8 oz frozen whipped topping thawed
- 1 pie shell baked and cooled (regular pastry or graham cracker)
- ¼ cup peanuts finely chopped
In a large bowl, whip cream cheese at low speed until soft and fluffy.
Beat in sugar and peanut butter, using electric mixer at medium speed. Slowly add milk while beating, then fold the whipped topping into the mixture by hand.
Turn the mixture into the pie shell. Sprinkle chopped peanuts in a ring all around the outside edge of the pie.
If desired, drizzle thin horizontal lines of canned chocolate syrup about one inch apart on surface of pie. Cut across the lines with a sharp knife to form a grid pattern.
Freeze until firm, several hours or overnight. Remove from freezer a half hour before cutting.
Calories: 356kcal | Carbohydrates: 37g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 215mg | Fiber: 1g | Sugar: 21g | Vitamin A: 215IU | Calcium: 73mg | Iron: 1mg