I've made this pie almost every year for my wife's Birthday since we've been married and we've been married 20 years. The recipe came from a friend of the family in a local cookbook that we've misplaced, but I managed to memorize years ago.
1. Preheat Oven to 350.
2. This recipe makes two pies so we need two pie plates.
3. In a medium sized bowl, combine 1 1/4 cup of the Graham Cracker crumbs (which you can buy or just crush enough graham crackers to make the amount you need) and combine with 3 tablespoons of sugar.
4. Stir in 1/3 cup of the butter/margarine until thoroughly blended. I look for the graham cracker crumbs to have a uniform, darkened color (i.e. slightly darker than when you started).
5. Dump mixture into 9 inch pie pan and press firmly to fill bottom and sides. The crumbs should go up the sides nearly to the top all the way around.
6. Repeat steps 3-5 for another 9 inch pie pan.
7. Bake both crusts for about 8 minutes and then let cool completely. Alternatively, you can chill the crusts for an hour but I prefer the baking method. Crust seems to hold up better that way and I prefer the taste.
8. While crusts are cooling, cream together the powdered sugar and cream cheese in large mixing bowl until well blended.
9. Add the peanut butter and mix until well blended.
10. Add Cool Whip, 8 ounces at a time (I generally buy two 8 ounce tubs), until well blended. A this point the pie filling should be a light tan color.
11. Dump 1/2 of the mixture into each pie shell and spread carefully with a spatular. Seriously, this is a sticky mixture so be careful and dont rush this part. You get to rough, and you risk the mixture tearing your graham cracker crust apart.
12. Chill pie at least 1-2 hours before serving. The filling is soft, no matter how long you chill, so you can stick it in the freezer if you want to harden it a bit. We've done it both ways.
I've only ever done this with smooth peanut butter so I don't know how chunky would fare in this recipe. Give it a shot! If you prefer, you buy the pre-made graham cracker crusts, but homemade isn't hard to do and tastes better.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 427 | ||
Calories from Fat: 245 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 327.3mg | 11 % | |
Potassium 212.2mg | 6 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 38.2g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 427
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