
First things first: This is my second go at this recipe. The first recipe—although quite good—needed some adjustments. I needed to change up my graham cracker crust recipe (which wasn’t provided in the original document so I was improvising), and the amount of filling only went about 1/3 of the way up the shell. I’m guessing the pie pan my grandmother used for this recipe was not 9” in diameter. Either that, or she did what I did with the first pie which was to use whipped cream as a second layer. So, I doubled the filling amounts, except for the powdered sugar. I also used a full brick of cream cheese, rather than six ounces.
A caveat before we get started: The recipe calls for Cool Whip, but fuck that shit. I whipped real heavy cream and folded that into the peanut butter mixture. It held up very well. Also, the recipe listed here is using the original measurements for the filling.
Here’s what you’ll need:
1 ¼ Cups Graham Cracker Crumbs
¼ Cup Sugar
⅓ Cup Butter, very soft
⅓ Cup Crunchy Peanut Butter
1 Cup Powdered Sugar
3 oz. Cream Cheese
9 oz. Cool Whip
Mix graham cracker crumbs, sugar and butter together until thoroughly combined. Press into pie pan using a spoon.
Bake in a 325-degree oven for 10 minutes. Allow to cool completely.
Cream together peanut butter and cream cheese. Slowly add powdered sugar until thoroughly mixed.
Fold in Cool Whip.
Pour filling into pie shell and spread evenly. Chill overnight.
It was not a sacrifice to eat this pie twice. It is exquisite.
I used the fold the cheese scene to indicate my disgust at some consultants who talked good corporate word stuff but had nothing useful to offer. In front of them. I regret nothing.
Please tell me you have video of the event.
Sadly, no.
But I did that in front of my VP and they positively cackled.
This pie also looks amazing!!
Mmmmmmmmmm good.
Oh man that looks good.