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No Bake Peanut Butter Pie

Reviewed: Jul. 23, 2013
Delicious as is, but I've made a few tweaks that make it perfect for me. The first time I made this with milk and Cool Whip, and found that with the addition of Cool Whip some of the peanut butter flavor is lost. On a whim, I decided to use heavy whipping cream instead of milk, beat the mixture (heavy whipping cream, peanut butter, cream cheese, and powdered sugar) until fluffy, and could thus use less Cool Whip. Viola! No PB flavor lost. I've even made this without using any Cool Whip at all. Also, I use a ratio of 1-1-1 (cups) when adding peanut butter, heavy whipping cream, and powdered sugar. To decorate, I usually buy a Magic Shell Topping (Reese flavor), and prepare two melted down chip mixtures: one chocolate chip (made with chocolate chips, butter, and corn starch) and the other peanut butter chips (made the same as chocolate chip mixture). Sometimes, if I want to make it really decadent, I'll crush up some chocolate chips in my food processor, and hand chop some peanut butter cups. For the crust, I usually do a Oreo or Graham Cracker crust. If I do Oreo, I'll just scoop the pie filling as normal. If I do Graham Cracker, sometimes I'll make it a black-bottom pie, by pouring a little of the chocolate chip mixture to coat the bottom of the crust, then add the filling on top. Whatever the case, I've gotten rave reviews any and all ways I've made this.
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