1 9-inch graham cracker pie crusteven oreo or store-bought chocolate
4 tablespoons butter, melted
For the pie filling :
1 ( 8 oz.) package cream cheese, softened
1 teaspoon of vanilla extract
1 cup creamy peanut butter
1 cup powdered sugar
1 ( 8 oz.) container whipped topping, thawed
For the peanut butter crumbs on top (optional)
2 tablespoons powdered sugar
1 tablespoon peanut butter
Instructions
For the crust:
Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely
For the pie filling :
In a medium bowl beat the cream cheese and the peanut butter until well blended and smooth. Add the powdered sugar and Add vanilla extract and beat until well blended. Gently fold in 1 ½ cups of the whipped topping just until combined.
Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. Sprinkle with the peanut butter crumbs.
Chill for a minimum of 2 hours or overnight before to serve it .
For the peanut butter crumbs on top (optional)
In a small bowl, using a fork, cut the peanut butter into the powdered sugar until crumbs are formed.
Notes
you can also make this in a chocolate crust with chocolate sprinkles on top
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
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