I have two confessions; the first is that I don’t have very many pictures of peanut butter pie because it tends to disappear as soon as it is set out on the table. The second is that until about 5 years ago, I never knew peanut butter pie existed. How did I make it this far in life without this deliciousness? It is now one of my favorite desserts to make for summer parties. It’s cold, sweet and delicious. However, it isn’t exclusive to warm summer months, my family requests it for any holiday now, including Christmas!
I can’t take any real credit for this recipe. Back in law school, where I survived by bribing myself with good coffee and delicious food, my friend from Kentucky made us a few legitimate southern feasts. We had fried chicken, chicken fried steak, collard greens, banana pudding, mac and cheese, etc. etc. Most importantly, I had peanut butter pie for the first time. I figured it was some secret family recipe but it turns out our friend was more than willing to share it with us. He loves that my family and friends are getting as much joy out of it as he has over the years. I hope you enjoy it too and a very happy Fourth of July to you and yours!
P.S. This recipe makes three pies, that may seem like a lot but trust me, you will want all three. They also keep in your freezer for a few weeks (if they last that long).
- 1 cup smooth peanut butter
- 1 cup milk
- 1 bar of cream cheese, room temp
- 1 large tub of Cool Whip, thawed
- 1.5 cups powdered sugar
- 1 bag miniature chocolate chips (I like dark chocolate)
- 3 Oreo pie crusts
- In a large bowl, mix peanut butter, milk, cream cheese and powdered sugar together with an electric mixer for several minutes until smooth.
- Once smooth, mix in one large tub of Cool Whip until blended.
- Pour mixture evenly into the 3 crusts. Sprinkle with chocolate chips (as many as you like).
- Cover the pies (I re-use the plastic covering that comes with the crusts) and freeze them. Serve frozen or semi-frozen.