Fluffy Peanut Butter Pie
This whipped pie will taste like you have been in the kitchen all day. Enjoy with friends, family or even on a date night.
- 20 chocolate cream-filled cookies
- ¼ cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup smooth peanut butter
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- Chocolate syrup
Remove cream filling from chocolate cookies; set aside.
With rolling pin, finely crush chocolate cookies. In medium bowl, combine finely crushed cookies with melted butter.
Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling.
In a large bowl, beat cream cheese until it’s fluffy.
Add reserved cookie cream filling, peanut butter and sweetened condensed milk to the cream cheese bowl; beat until smooth. Stir in lemon juice and vanilla extract.
In a medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined.
Pour into crust. Chill 4 hours, or until set.
Drizzle chocolate syrup over pie before serving.
Cover leftovers and store in refrigerator.