Disclosure: This post is sponsored by Pepcid. All opinions are my own.
Peanut Butter Pie for the Holidays
My kids LOVE peanut butter pie! Actually, they like a lot of different dessert items, but this is what they always ask for during special occasions, when taking a dish to work or co-op is mentioned, birthdays, unbirthdays… You get the point. It is my go-to dessert that will make everyone in the family happy! [Can you believe the kids don’t like pumpkin pie?]
All you need for this is one brick of cream cheese, powdered sugar, peanut butter, non-dairy whipped topping, and a prepared pie crust. I’ll include the specific amounts in the recipe card below.
This is NOT hard to make, but it CAN be messy! Powdered sugar can fly through the kitchen like pixie dust if ingredients aren’t mixed in the right order. Personally, I set the whipped topping out to thaw and the cream cheese out to soften well before starting to make the pie. When I get started, I put the softened cream cheese and powdered sugar in a bowl and mix with a spoon. I try to mix as much of the powdered sugar into the cream cheese before getting my hand mixer out. Then, I add the peanut butter and mix the three ingredients together with the hand mixer until the mixture is very smooth and creamy. Then, I am done with the hand mixer. At this point, my kids are hanging around ready to lick the beaters clean. Using a spoon, I spoon in 1/2 the container of whipped topping and fold the topping into the peanut butter mixture until mixed well.
Then, I put all the peanut butter mixture into the prepared pie crust. You can use graham cracker crust, but I have gravitated toward using a chocolate cookie pie crust. After distributing the peanut butter mixture in the pie crust, I spread the remaining whipped topping on top and refrigerate the pie until serving.
Then, I put all the peanut butter mixture into the prepared pie crust. You can use graham cracker crust, but I have gravitated toward using a chocolate cookie pie crust. After distributing the peanut butter mixture in the pie crust, I spread the remaining whipped topping on top and refrigerate the pie until serving.
I don’t add decoration to the pie because it is eaten so quickly; however, it would be easy to drizzle chocolate syrup or sprinkles on top. Since there are four of us, I usually cut the pie into eight pieces; however, my kids would prefer just getting 1/4 of the pie at a time.
You know, with all the rich food I’m eating this holiday season, I like to make sure that I have some acid reducer, antacid on hand like Pepcid Complete. To help those of us who may be indulging a little more than we should, Walmart has some information on digestive health to help us out! They also have a page of digestive health remedies to shop online.
Oh, and don’t forget to grab the Peanut Butter Pie recipe below!
- 1 - 8 ounce brick of cream cheese (softened)
- 1 cup powdered sugar
- 1/2 cup peanut butter (creamy works best)
- 1 - 8 ounce container non-dairy whipped topping (thawed)
- 1 prepared pie crust
- Mix by hand powdered sugar and softened cream cheese together in a medium-sized bowl. Once mixed, add peanut butter and mix using electric hand mixer until mixture is smooth and creamy. Add 1/2 container of whipped topping and fold in until mixture is smooth. Spoon peanut butter mixture into pie crust and even out. Top with remainder whipped topping and refrigerate until serving. Refrigerate leftovers.
That looks delicious!