Heather’s birthday was last week.
Last year, I made a peanut butter pie for her birthday. Heather still, a year later, tells me how amazing that pie was! Due to Independence Day festivities the week of her birthday was a little crowded, so I wasn’t able to make the pie on her birthday this year. The Broadway show “The Jersey Boys” is showing in Des Moines though, and I think Heather was sufficiently overjoyed at going to that show she didn’t miss the pie too much.
I still really want to make one this year, so I started trying to find the recipe I used last year… and after close to an hour of looking I pieced together that I didn’t use a recipe! So in the interest of being able to reproduce the pie again, let me post where I started from, and what modifications I made:
Jordan’s Sugar-Free Peanut Butter Pie
(modified from this recipe over at all-recipe, and using advice from a commenter)
Ingredients
- 1 (8 ounce) package cream cheese
- 1 1/2 cups Splenda
- 1 cup 16-oz natural creamy peanut butter
- 1 cup milk
- 2 (9 inch) prepared graham cracker crusts
- 1 Standard pie crust.
Directions
- Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into one large pie shell
- cover, freeze until firm.
I haven’t actually made the pie again, but I am comfortable saying this is what I did last year. I will update the post with any adjustments and pictures as soon as I actually get the pie made 🙂
-Jordan
(I kind of stealth-updated this recipe, what you see here is what I actually used)
Nelsons 