Just so that no one thinks I am completely useless in the kitchen, I want you to know that I can bake when I put my mind to it, and over the holidays this year I actually whipped up this yummy dessert twice, both times to rave reviews. (Joan, Amanda and Allison: you are obligated to leave comments to confirm this statement.)

Part 1: The Chocolate Crunch Crust

Melt 1/3 cup margarine and one bag of semi-sweet chocolate chips
Stir in 2 1/2 cups Rice Krispies
Press into bottom and up sides of greased 9″ pie plate*
Chill 30 minutes.

Part 2: The Filling

1 8 oz package of cream cheese
1 can Eagle Brand sweetened condensed milk
3/4 cup peanut butter
3 tbs lemon juice
1 tsp vanilla
1 cup whipped cream
1-2 tbs choc syrup

Beat cream cheese until fluffy. Beat in Eagle Brand and peanut butter until smoth.
Stir in lemon juice and vanilla.
Fold in whipped cream.
Turn in to crust.
Drizzle syrup over top, swirl with spoon.
Chill four hours, refrigerate leftovers.


* Because no post is complete without some self-deprecation: the first time I made this, I had no idea that there was actually an item of bakeware to use for pies. Instead, I reused a little aluminum pie plate from a storebought dessert, which was far too small, and left me with extra filling. What’s a girl to do? Don’t worry, I didn’t let it go to waste.

Oh, and please note – I have had this printed on a recipe card since I was a child. If it comes from a source which I should be citing, please let me know!

6 comments on “Peanut Butter Pie: The First of Few Recipes”

  1. Sorry — we just refer to it by brand name around here, but I'm referring to sweetened condensed milk. I've edited the post to make that clear. Thanks!

  2. Kate bribed me to post a comment on her pie.
    She didn't tell me what I had to write, though. I honestly didn't believe that Kate made her peanut butter pie. Maybe it was b/c of the re-used store-bought tin that it was in.
    Any time we've eaten with Kate & family there are more kids than adults, so food is always kept simple. Before the pie, the only desert I'd seen Kate serve or bring anywhere was M&M's chocolate buttercream bars, or some Awesome chocolate fudge that her Dad makes. Kate's husband always has something to say about this fudge being served. I have an idea that he's trying to hoard it all for himself.
    Anyways, the pie was wonderful. Rich & creamy, and not heavy like I would expect with peanut butter. Fun enough to make the kids happy, but fancy enough that it could be a grownup fine dining desert. In some other lifetime (ie. kids off to university) I'm inviting myself back for another slice, served with either a glass Pinot Grigio or a Reisling. (I don't actually know anything about wine, but in magazines when they comment on food they always talk about the wine, too.)

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