1990 Christmas Collection · Mother’s Cookbook
Peanut Butter Pie
Contributed by Sue Fox.
Ingredients
- 8 oz cream cheese
- 1½ cups confectioners’ sugar
- 1 cup peanut butter
- 1 cup milk
- 12 oz Cool Whip
- Two prepared 9-inch crusts
Directions
- Beat cream cheese, confectioners’ sugar, peanut butter and milk until smooth.
- Fold in Cool Whip.
- Divide between two crusts and freeze 4 hours.
Kitchen Notes
Makes two pies. Original also supplies two crust options: chocolate-wafer crust made with 1½ cups fine chocolate-wafer crumbs and 6 tablespoons melted butter, pressed into a 9-inch plate and chilled; or graham crust with 1¼ cups graham crumbs, ¼ cup sugar and 6 tablespoons melted butter, baked at 375°F for 6–9 minutes or chilled 45 minutes before filling.
Archived recipe, not reported as newly kitchen-tested.
Original Source
Submitted by Sue Fox. Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 20. From Mother’s cookbook collection.