Teddie Peanut Butter Pie
Dessert, Holiday
SERVINGS: 8 slices
ingredients
- One 9-inch
- Graham cracker pie crust
- 1
- Egg, beaten
- 4 oz
- Cream cheese, room temperature
- ¾ cup
- Powdered sugar
- ½ cup
- Smooth Teddie Peanut Butter
- ½ cup
- Milk (your choice! We like whole milk.)
- 8 oz
- Frozen whipped topping, thawed
- ½ – ¾ cup
- Pre-made peanut butter cups, loosely chopped into smaller pieces. You may also like or our peanut butter pumpkin cups, below.
- ½ – ¾ cup
- Teddie Peanuts, chopped or whole
- Hot fudge sauce
instructions
- Preheat the oven to 350 degrees.
- Brush the graham cracker pie crust with the egg.
- Bake the pie crust for 5 minutes, or until slightly brown.
- Set aside to cool.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, mix the cream cheese until smooth.
- Add the powdered sugar and whip until combined.
- Add in the Teddie Peanut Butter and milk, and continue to beat until smooth.
- Turn the mixer off. Using a spatula, fold in whipped topping.
- Spoon the mixture into the prepared pie plate.
- Cover and freeze until firm, about 4 hours.
- Before serving, remove from the freezer and let sit at room temperature for 5 minutes.
- Top with chopped peanut butter cups, Teddie peanuts, and drizzle with warm hot fudge sauce. Bon appétit!
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