Peanut Butter Pie With Cool Whip: Two Delicious Recipes To Satisfy Your Sweet Tooth

Peanut Butter Pie With Cool Whip: Two Delicious Recipes To Satisfy Your Sweet Tooth

Posted on
Peanut Butter Pie Taste of the Frontier
Peanut Butter Pie Taste of the Frontier from www.kleinworthco.com

If you’re a peanut butter lover, then you’re in for a treat with these two scrumptious recipes for peanut butter pie with cool whip! Whether you’re looking for a classic recipe or something with a twist, we’ve got you covered. Indulge in the creamy, nutty goodness of peanut butter pie topped with fluffy cool whip, and get ready to satisfy your sweet tooth in the best way possible. So, let’s get started!

Classic Peanut Butter Pie with Cool Whip

Ingredients:

  • 1 prepared 9-inch graham cracker crust
  • 1 cup creamy peanut butter
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) cool whip, thawed
  • Chocolate syrup, for drizzling (optional)

Instructions:

  1. In a large bowl, beat peanut butter and cream cheese until creamy.
  2. Add sweetened condensed milk, lemon juice, and vanilla extract; mix well.
  3. Gently fold in cool whip until well combined.
  4. Pour mixture into the prepared crust and smooth the top with a spatula.
  5. Refrigerate for at least 2 hours or until firm.
  6. Before serving, drizzle with chocolate syrup (if desired).
See also  Anna Olson Chocolate Chip Cookies Recipe With Video

Nutritional Information:

Serving Size: 1 slice
Calories: 520
Fat: 34g
Saturated Fat: 12g
Cholesterol: 45mg
Sodium: 360mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 34g
Protein: 10g

Cooking Time:

Prep Time: 10 minutes
Chill Time: 2 hours

Equipment:

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • 9-inch pie dish

Serving Suggestions:

Serve chilled with whipped cream and chocolate shavings on top.

Variations:

For a crunchy texture, add chopped peanuts to the filling. For an extra chocolatey flavor, mix in some cocoa powder or top with chocolate chips instead of chocolate syrup.

Substitutions:

You can use crunchy peanut butter instead of creamy, or swap out the graham cracker crust for an Oreo crust.

Storage:

Store leftovers in the refrigerator for up to 3 days.

Tips:

Make sure the cream cheese is softened before mixing it with the peanut butter to avoid lumps in the filling. Also, don’t overmix the cool whip or it may lose its fluffiness.

Frequently Asked Questions:

Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker crust instead of making your own.

Can I freeze peanut butter pie?
It’s not recommended to freeze this dessert because the texture may become grainy and the filling may separate.

Chocolate Peanut Butter Pie with Cool Whip

Ingredients:

  • 1 prepared 9-inch chocolate cookie crust
  • 1 cup creamy peanut butter
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) cool whip, thawed
  • Mini chocolate chips, for topping (optional)

Instructions:

  1. In a large bowl, beat peanut butter and cream cheese until creamy.
  2. Add sweetened condensed milk, lemon juice, and vanilla extract; mix well.
  3. Gently fold in cool whip until well combined.
  4. Pour mixture into the prepared crust and smooth the top with a spatula.
  5. Top with mini chocolate chips (if desired).
  6. Refrigerate for at least 2 hours or until firm.
See also  Whip Cream Bikini Varsity Blues: Two Delicious Recipes To Try

Nutritional Information:

Serving Size: 1 slice
Calories: 580
Fat: 38g
Saturated Fat: 16g
Cholesterol: 50mg
Sodium: 430mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 36g
Protein: 12g

Cooking Time:

Prep Time: 10 minutes
Chill Time: 2 hours

Equipment:

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • 9-inch pie dish

Serving Suggestions:

Serve chilled with whipped cream and chocolate shavings on top.

Variations:

You can add chopped peanuts or crushed Oreos to the filling for extra crunch.

Substitutions:

If you don’t have a chocolate cookie crust, you can make one by crushing chocolate sandwich cookies and mixing them with melted butter.

Storage:

Store leftovers in the refrigerator for up to 3 days.

Tips:

For a smoother texture, blend the peanut butter and cream cheese in a food processor before adding the other ingredients.

Frequently Asked Questions:

Can I use a different type of chocolate for the crust?
Yes, you can use milk chocolate or dark chocolate instead of semi-sweet chocolate.

Can I use whipped cream instead of cool whip?
Yes, you can use whipped cream instead of cool whip, but it may not hold up as well.

Final Thoughts

These two peanut butter pie with cool whip recipes are perfect for any occasion, from a casual weeknight dessert to a special occasion like Thanksgiving or Christmas. The classic recipe is simple yet delicious, while the chocolate version adds an extra layer of decadence. Whichever you choose, you can’t go wrong with the creamy, nutty goodness of peanut butter and the fluffy sweetness of cool whip. So go ahead and give these recipes a try – your taste buds will thank you!

See also  Pinterest Ideas For Preschoolers

Share this post: