Peanut Butter Pie
Pam and Alex are friends who own the Dana Point Cafe in Donna Schumacher. Pam made her famous Peanut Butter Pie (with graham cracker crust) for the grand opening of the cafe. When I asked her to share her recipe for the pie with me, she was reluctant to do so, so I figured out this recipe on my own. -
- 1 (3 oz) pkg. cream cheese, softened
- ½ cup plus 2 tbls. peanut butter
- 1 cup powdered sugar
- 1 (8 oz) carton of Cool Whip
- 1 (9") graham cracker crust*
Beat cream cheese, peanut butter and sugar until fluffy. Fold in ¾ carton of Cool Whip. Blend well. Put into pie crust shell and spread rest of Cool Whip on top. Refrigerate.
- 1¼ cups graham cracker crumbs
- ¼ cup sugar
- ⅓ cup melted margarine or butter
Mix well and press into a 9" pie dish. Chill in refrigerator for 30 minutes.
Chef's note: Smart and Final Foods or Costco carries a product named Pastry Pride, which is a non-dairy whipping cream. I find it to be an excellent substitute for Cool Whip as it does not sweat, so it is more workable to use for decorating and in recipes .
Tips for this recipe
Sample Variations #1