Evelyn Brandon – For The Record

I’m not sure about anybody else, but I could eat peanut butter anything! This peanut butter pie recipe is different from mine. I have not tried this particular crust, but who can go wrong with peanut butter and graham crackers?

This is one of the easiest desserts you will ever make and I promise you, it’s a great dessert for summertime. All you have to do is whip it up and chill it before serving with a tall glass of cold milk or a cup of coffee.

Top off with a little dollop of whipped cream topping and a few graham cracker crumbles and it’s a great afternoon snack.

No Bake Peanut Butter Pie

Crust:

10 ounce crumbled graham crackers

1/4 cup sugar

1 cup melted butter

Crush crackers and mix together until well blended. Press into pie plate and set aside in refrigerator.

Filling:

3/4 cup peanut butter

4 ounces cream cheese, softened

8 ounces whipped topping

1 cup powdered sugar

Mix ingredients until smooth and creamy. Remove crust from refrigerator and add filling. Smooth filling into pie crust.  Refrigerate 1-2 hours. Serve chilled.

Bon appétit!!!