Peanut Butter Pie


I used the ginger snap pie crust from Mi-Del that I bought at Jungle Jim’s International Market. I was so happy that there was an entire section labeled Gluten-Free! My family said I was like a kid in the candy store. And I should go ahead and grab a second package of Oreos from Glutino.

I asked a friend for her famous peanut butter pie recipe. Next time I’ll make my own crust. The peanut butter and ginger snap flavors were at war. But the pie still tasted good.

Peanut Butter Pie

1/2 cup peanut butter
1 cup powdered sugar
1/4 cup milk
1 tsp gluten-free vanilla extract (Aldi)
1 package of 8 oz cream cheese, softened
1 package of 8 oz whipped topping, thawed

1. In a large mixing bowl, combine all ingredients except whipped topping. Once everything is combined, carefully fold in whipped topping.
2. When thoroughly mixed, spoon mixture into pie crust.
3. Chill for 1 to 2 hours before serving. Enjoy!


2 thoughts on “Peanut Butter Pie

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