By request, here is my no-bake peanut butter pie recipe. It's really simple, but always turns out delicious. I've also made it with a chocolate cookie or chocolate graham cracker crust, but I prefer the regular graham cracker crust. Enjoy!
Graham Cracker Crust:
1 ½ cups graham cracker crumbs
⅓ cup sugar
6 tbsp butter or margarine, melted
1 ½ cups graham cracker crumbs
⅓ cup sugar
6 tbsp butter or margarine, melted
1 tsp cinnamon
6-8 Peanut butter cups, chopped
Combine the graham cracker crumbs, sugar, butter and cinnamon; press into a 9 inch pie plate. Bake at 375 degrees for 7 minutes. While crust is cooling, add a thin layer of chopped peanut butter cups on top of the crust.
Filling:
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tbsp unsalted butter, softened
1 tsp vanilla extract
1 ½ cups Cool Whip
Peanut butter cups, if desired
In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold Cool Whip into peanut butter mixture. Spoon filling into cooled crust. Garnish pie with peanut butter cups, if desired. Refrigerate.
