I love no-bake pies. Maybe it’s because they’re so simple. Maybe because they’re so delicious. Or, maybe it’s both…which could very well be the case here. I usually bring dessert over to my brother’s house when we have dinner over there, and I contemplated not making anything. My sister-in-law saves desserts for the weekend, my brother is trying to eat healthier, and my sister-in-law’s mom is also trying to eat a little better. I told my brother about how I was thinking of just not bringing dessert, but he told me that I should still bring it anyway. When I told him it was a chocolate peanut butter pie, he responded, “Um, yeah…you better bring that over here.” Yes sir! I smiled, because even if he is on a diet, he won’t be able to resist something with peanut butter in it. It’s like his Kryptonite. So, I guess that would make him similar to Superman. Think I would die laughing if I saw him in tights and a cape.
Passed down from my grandmother, our family has a peanut butter pie recipe that we always get so excited about when someone makes it. The peanut butter layer of this pie is actually very similar to our peanut butter pie, only with added chocolate pudding, chopped up Reese’s peanut butter cups, and of course the Cool Whip layer on top. I decided to go with a chocolate graham cracker crust, and since they have these available at the store, made it that much easier to make. Our family peanut butter pie doesn’t hold a candle to the Peanut Butter Ritz Cookies, but they certainly come close.
This pie is super simple, and the combination of the different layers makes it even more yummy. When I took the pie over for dinner last night, my brother’s slice disappeared very quickly. “Like it?” I asked. “Nah, I was just trying to be nice. Didn’t want to hurt your feelings.” Couldn’t help but to laugh, since big brothers aren’t really known for being sensitive towards hurting their little sisters’ feelings. Ha!
Peanut Butter Pie Recipe: (makes 2 pies)
2 (8 oz.) containers whipped topping
4 oz. cream cheese, softened
1/2 cup peanut butter
1 cup powdered sugar
1 small box instant chocolate pudding
1 3/4 cup milk
14 Reese’s Peanut Butter Cups, chopped (reserve a small amount for pie topping)
2 chocolate graham cracker crusts
Beat cream cheese, peanut butter, powdered sugar and 1 container of whipped topping at medium speed until mixed well and smooth. Spoon into bottom of both pie crusts. Mix instant pudding and milk with whisk, place in refrigerator for five minutes to set. Spoon pudding evenly between both crusts, on top of peanut butter mixture. Sprinkle chopped peanut butter cups on top of pudding layer, top with remaining container of whipped topping. Sprinkle small amount of peanut butter on top of pies for garnish.
**If you only want to make 1 pie, just half the ingredients. Pies freeze well, so if you want to put one in the freezer and save it for the future, that works too!
Love this? Try these!
Peanut Buttery Heaven Cupcakes, Happy Cookies, Double Dipped Peanut Butter Oreos, Chocolate Peanut Butter Cupcakes, Peanut Butter Shortbread Bites, Chocolate Peanut Butter Chip Cookies, Brownie Cookies
