• 1/2 cup powdered sugar
  • 1 (8-ounce) block light cream cheese, softened
  • 1 cup natural creamy peanut butter (such as Trader Joe's)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 12-ounce tub Trader Joe's whipped topping, thawed
  • 1/4 package JoJo's or Oreo cookies
  • 1 package Trader Joe graham crackers.
  • 5-6 tbsp butter, melted
  • 1/4 cup chocolate chips, melted
  • home-made or store bought caramel
  • whipped cream (optional)

Fact: Peanut butter and chocolate were made for each other. If you disagree with this statement, then you are either 1) European 2) allergic to peanuts or 3) need to get your taste buds checked.

When I lived in France last year, I spent a lot of time looking through recipes that I couldn’t make due to the lack of the right baking tools and the lack of ingredients. Believe it or not, peanut butter is hard to come by in Europe. A lot of larger supermarkets are starting to carry it, but it’s usually a tiny overpriced jar of Skippy, which is loaded with hydrogenated oils. Thank God for the variety that we have in America! I came across this Peanut Butter Pie recipe on the Cooking light website, and craved it for 3 months before I was actually home in the USA to make it. I was recently thinking about this delicious creamy frozen pie and decided to fulfill my craving right when I got home from work. With all my fabulous baking gear that I’ve accumulated, I never have to wait to fulfill a craving again. I am so sorry for Romain, who unfortunately falls into the first 2 categories and can never appreciate how divine this peanut butter pie really is.

I altered the cooking light recipe slightly by making my own crust and skipping out on the reduced-fat items. Reduced-fat peanut butter and condensed milk just have more sugar and salt so they’re not really a healthier option. I also always pass on a store-bought crust because they almost always contain trans fat. Home-made tastes much better anyways!

Directions:

Combine chocolate cookies and graham crackers in a food processor and mix until you achieve a fine crumb. I didn’t have enough cookies so I added the graham crackers as well. You can definitely omit graham crackers if you prefer just an Oreo crust.

Mix the crumbs and melted butter in a small bowl until combined, then press into 2 sprayed pie dishes. Bake for 5-6 minutes at 350  degrees to set the crust.

Beat together the cream cheese, peanut butter, sweetened condensed milk, powdered sugar, and salt until smooth. Fold in the thawed whipped topping. Evenly divide the mixture between the two pie pans. Cover with tin foil and place them in the freezer for at least 8 hours to allow it to firm. You can also leave it in the fridge if you want a softer texture, but I highly recommend the freezer, it almost tastes like ice cream.

Drizzle with melted chocolate and caramel sauce and decorate with homemade whipped cream if desired. Although this dessert is “lighter” than your typical peanut butter pie, it is still very decadent. I of course ate my slice with a bowl of vanilla bean ice cream because I am a bottomless dessert pit, but most people would be satisfied with a small slice of this yummy pie.

This would be perfect for a summer BBQ!

 

 

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