Creamy Peanut Butter Pie
- A prepared pie crust (either homemade or store bought) or a graham cracker crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz) package cream cheese, softened
- 1 (12 oz) container of Cool Whip, slightly thawed
Bake your pie crust until browned (per box directions or homemade recipe directions) or use a graham cracker crust. Set aside.
In a mixing bowl, beat with an electric mixer the peanut butter, powdered sugar, and cream cheese until smooth. Fold the Cool Whip in with a spoon.
Pour the peanut butter filling into the prepared pie crust and refrigerate at least two hours before slicing and serving.
On busy Thanksgiving, this is the perfect make ahead dessert. Make your pie a day or two in advance, keep it in the fridge and then when it's time for dessert, you're ready to go.