I love peanut butter, therefore, Halloween and Easter are often road bumps in my attempts to eat healthy. The culprit? Reese's Cups, Reese's Eggs and Halloween-Shaped Reese's candies. When it comes to chocolate-covered peanut butter, I don't care how it's molded-"It's All Good!" I guess that's why this recipe for Peanut Butter Pie (that I especially like in an Oreo crumb crust) from my friend, Marge, is a winner. The recipe doesn't call for it to be frozen-but trust me on this...it's a good idea!
Marge's Peanut Butter Pie
1 C (12 oz. jar) crunchy or creamy peanut butter
1 can (14-15 oz.) Eagle Sweetened Condensed Milk
1 (12 oz.) carton Cool Whip, thawed
2 (6 oz.) graham cracker crusts (or 1 full-sized Oreo crust)
Toppings: chopped nuts; shaved chocolate, or shredded coconut
Combine peanut butter with sweetened condensed milk and mix well. Add Cool Whip and mix until smooth. Spread in 2 smaller crusts or 1 larger one. Sprinkle with your favorite topping. Refrigerate for 2-3 hours or overnight. (Freeze your slice 10 min. before eating for the ultimate dessert experience! Believe me.... I would be thin if I didn't know such bits of information.)
I will be joining Blessed with Grace, Gypsy's Corner, Balancing Beauty and Bedlam, and All the Small Stuff for their swaps today.
(Book I'm reading now: The Crucible by Arthur Miller)