Peanut Butter Pie
This easy Peanut Butter Pie is so simple to make and is the perfect summer dessert. Served cold or frozen, this mouthwatering pie will have everyone wanting the recipe.
If you’re looking for a sweet treat that doesn’t require you to stand above a hot stove, or turn on the oven you are going to want to try this delicious pie. Creamy, peanut buttery, and decadent, this pie will quickly become a favorite. The Greek yogurt adds a bit of protein while also adding to the perfect texture and flavor. Playing around with the amount of powdered sugar also can help if you tend to find similar recipes too sweet!
Filling Ingredients
1 cup creamy peanut butter
4-ounces cream cheese, softened
1 cup plain Greek yogurt
1/4 – 1/2 cup powdered sugar
1 teaspoon vanilla extract
One 8-ounce package of Cool Whip, thawed
9″ pre-made pie shell (graham cracker or chocolate crust)
Chocolate Swirl Ingredients:
1-ounce bittersweet chocolate
1 tablespoon coconut oil
1 tablespoon half & half
To make the glaze:
Add coconut oil and chocolate to a medium sauce pan and place over medium heat. Stir or whisk constantly until the chocolate and oil have melted and are smooth and remove from heat. Whisk in the half and half and pour into a glass bowl before setting aside. The half and half will thicken the mixture up very quickly
** I use bittersweet chocolate because this is a sweet recipe and I like the flavor. You can switch it up to another type of chocolate if you’d prefer.
To make the pie:
Add the softened cream cheese and peanut butter to the bowl of a food processor or mixer and blend or beat until smooth. Add 1/4 cup powdered sugar and vanilla and mix. Taste the filling and see how sweet it is. You may be fine to stop there, or you can add the rest of your powdered sugar and mix until combined. Keep in mind that you are still adding Cool Whip, which is also sweet when deciding how much sugar to add.
Add your entire container of thawed Cool Whip and use a silicone spatula to fold in well. Remember that Cool Whip will lose the airy texture with too much stirring or whipping, so be sure you are folding. Fold from the bottom to make sure all the ingredients are incorporated. Pour this mixture into your pre-made pie shell and even out.
Drizzle the chocolate glaze over the top of your pie. Using a butter knife or a chopstick you can swirl this around. Simply place just under the surface of the pie and make figure 8 shapes or circles to spread the chocolate around well. You can use all the glaze here, or set some aside to drizzle over slices when serving.
Cover and refrigerate for at least 12 hours. If you decide to freeze it and serve it that way, freeze for at least 6 hours before serving.
other recipes to try:
Strawberry shortcake pie
Ice box cake
Rice Krispie Treat cones