Easy Peanut Butter Cream Pie is so light and luscious. It is really the pie version of peanut butter cups.
What happens when you have a chocolate cookie pie crust and some peanut butter that needs to be used? You make Easy Peanut Butter Cream Pie. This recipe couldn’t be easier. I prefer this pie with the caramel syrup on top, but I have also had it without the topping. You get a stronger peanut butter taste without the topping.
Easy Peanut Butter Cream Pie
As you can see from the above ingredients, there isn’t much to this pie. It literally goes together in less than 10 minutes. I let the pie set in the fridge for about an hour before slicing and taking another picture. I’m sure the more you let the pie refrigerate, the firmer it becomes, making it easier to slice and remove from the pie plate.
Easy Peanut Butter Cream Pie:
Easy Peanut Butter Cream Pie would also be an excellent use for leftover peanut butter cups from Halloween. But don’t limit this pie to the fall, it would be great over the warm summer months as well as a great holiday pie! Serve this one as the dessert course to my Two-tone Lasagna. For another great pie recipe, The Wholesome Dish has a great recipe for Cheesecake Stuffed Pecan Pie. Give it a try.
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This pie could not be easier because it literally takes less than 10 minutes to make.
- 1 chocolate cookie pie crust
- 4 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1/2 cup sugar
- 8 ounces light whipped topping, thawed
- peanut butter cups for garnish
- caramel syrup for more garnish
Cream the cream cheese, peanut butter and sugar until smooth. Incorporate the whipped topping using a whisk to get a smooth consistency.
Pour into the pie crust. Chop up the peanut butter cups and sprinkle on top. Refrigerate the pie until ready to serve.
When ready to serve, slice the pie and drizzle with the caramel syrup.