Good God, this is one delicious pie! I was introduced to this little piece of peanut butter heaven in college by one of my roommates, Rachel Scanlan (Scan for short). I used to watch Scan make these pies just so I could be her taste tester. She always adjusted the amount of peanut butter from the recipe, so I’d help her reach the perfect peanut butter balance. All that tasting came in handy when I started making these pies myself (she graciously shared her recipe with me). The amount of peanut butter noted below is my personal perfect measurement. Trust me - I’ve had a lot of practice reaching this level!
Ingredients ( MAKES 2 PIES)
8 ounce brick of cream cheese, softened
¾ cup smooth peanut butter
½ can condensed milk
½ cup powdered sugar
2 tubs Cool Whip, thawed
2 ready-made pie crusts (either graham cracker or Oreo, whatever you can find at your supermarket)
Reese’s Peanut Butter Cup candies, chopped, for garnish
*Make sure your cream cheese and Cool Whip are at room temperature before you start this recipe!
Using a hand-held mixer, beat together the softened cream cheese, peanut butter and condensed milk until creamy. Add the powdered sugar and continue to beat.
Next, fold in both tubs of Cool Whip (one at a time) until thoroughly combined. Taste test here. The filling should taste more like peanut butter than cream cheese. If not – adjust – but I find ¾ of a cup of peanut butter to be perfect.
Pour the filling into the prepared pie crust and sprinkle the chopped Reese’s candies over the top of each pie. Cover the pies and put them in the freezer for at least 4 hours.
Remove the pies from the freezer right before serving. Store any leftovers in the freezer.
Mmmm,, I've made this pie before and loved it. But, I think your addition of PB cups to the top of it make it even more decadent. I have a sweet treat linky party going on at my blog until this evening and I'd like to invite you to stop by and link your pie up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-3.html
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