There are two desserts that stick out when I think about my childhood: Lemon Lush Pie and Peanut Butter Pie. I’m not even sure if my mom made either of these very often, but I loved them both. One day last week, when things weren’t going the greatest, I joked on Facebook about “stressed” just being “desserts” spelled backwards, and suggested pie was in order. My brother mentioned peanut butter pie and I could not get the idea out of my head.
My dad e-mailed me what what on mom’s recipe card and I put it all together for dessert on Sunday night. It was almost as good as I remembered… but mom’s is still better 🙂 It’s simple to throw together, and you could probably freeze it, too.
Peanut Butter Pie
1/3 c. peanut butter
8 oz. cream cheese, room temp.
1 c. powdered sugar
1 tsp. vanilla
2 c. Cool Whip
graham cracker pie crust
Beat together peanut butter and cream cheese until combined. Stir in powdered sugar. Fold in vanilla and Cool Whip. Empty into pre-baked graham cracker pie crust, smooth the top, and refrigerate for at least 3 hours.
This pie also kicks if you use one of those Oreo pie crusts. But all I had was the regular graham cracker one, so I guess I will just have to make it again!