Peanut butter pie

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I made this several times during the first few months of lockdown, and now it’s my new favorite pie recipe. And the filling is like the perfect balance between creme brûlée and gooey butter cake.” 


  • 1 package (8 ounces) cream cheese, softened or greek joghurt
  • 3/4 cup confectioners’ sugar
  • 1/2 cup peanut butter
  • 6 tablespoons whole milk or coconut milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches) or oreo biscuit
  • 1/4 cup chopped peanuts

Direction: In a large bowl, beat cream cheese until fluffy. Beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

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