I have had this recipe in my “to try” list for several months and was waiting for the perfect time to make it. I just hosted my Ladies Wine Workout and this was the perfect dessert.
I’ve never used a pre-made crust before, but it certainly made this pie a cinch to make! I initially grabbed the 6 oz container of Cool Whip (can anyone say Cool Whip without thinking of Family Guy?), thinking it was the 12 oz container, but it wasn’t. So I ended up getting one 12 oz container for the pie itself and one 6 oz container for topping. When it was time to fold the Cool Whip into the peanut butter/cream cheese/milk mixture, I was worried that the 12 oz container was too much, as the filling seemed mostly white with a tinge of peanut butter (that’s a color, right?). But, I forged ahead, and sampled a little from the spatula. Yeah, it was perfect. I could hardly wait to dive into this pie – but dessert wasn’t for at least another 24 hours! But I did. And it was well worth the wait.
The pie was so creamy in texture with a rich peanut butter flavor. I used a chocolate cookie pie crust and topped the pie with chocolate sauce, Cool Whip, and a few peanut butter cups. It was an excellent balance! Best part about this recipe is that it makes 2 pies! One for now, and one for right after. Okay, we didn’t eat the other one right away. It’s wrapped up in my freezer ready for friends Thanksgiving on Saturday. Very much looking forward to it! If you don’t finish the pie, it’s best to store in the freezer.
No-Bake Peanut Butter Pie
Source: Adapted from Alida’s Kitchen
8 oz low-fat cream cheese, softened
1 cup peanut butter (creamy or chunky – I used creamy this time, but would be interested to try chunky!)
1/2 cup powdered sugar
14 oz fat-free sweetened condensed milk
12 oz Cool Whip lite, plus more for topping
2 ready-made chocolate cookie pie crusts
chocolate syrup, for topping
peanut butter candies, for topping
1. In the bowl of a stand mixer, add cream cheese, peanut butter and powdered sugar. Beat on medium until combined and fluffy, about three minutes. Continue beating and gradually add in milk until well combined.
2. Fold in Cool Whip until fully combined. Divide mixture evenly into two pie crusts.
3. Place pies in the freezer until set (at least two hours). If solid, remove from freezer and let sit for 10 minutes before serving. Meanwhile, decorate with chocolate sauce, Cool Whip and peanut butter candies. Slice and serve.