i have been making a variation of this pie for years and always got rave reviews.I never heard of a version using milk and I understand why...it makes the pie very loose and runny as soon as it thaws.1 1/2 cups of sugar was WAY too much,it makes the pie almost tongue-numbingly sweet and the peanut butter flavor was minimal at best:/ The Cool-Whip adds some volume,but it also ups the sweetness,which this recipe does not need! Cut the sugar by half,add at least 1/2 cup more PB,omit the milk,mix it all up and pour it into an Oreo cookie crust,then freeze for 2 hours.Much better result.The one thing I do like is the ease at which you can make a lower-fat/calorie version;this pie is rich anyway so a small piece will usually do:)
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i have been making a variation of this pie for years and always got rave reviews.I never heard...