Starting Over in Maple Bay by Brittney Joy

 

HAZEL’S PEANUT BUTTER PIE

1 cup peanut butter (creamy or crunchy)

1 cup powdered sugar

8 oz cream cheese (softened)

¼ cup milk

1 teaspon vanilla extract

1 store-bought graham cracker pie crust

2 (8 oz) cool whips (thawed)

chocolate chips

 

1. Get out your electric mixer. Add peanut butter, powdered sugar, cream cheese, milk, & vanilla to a mixing bowl. Mix until creamy.
2. Add one of the 8oz cool whips to the mixture (save the second container for when you serve the pie) and gently mix with a rubber spatula.
3. Pour mixture into the graham cracker crust.
4. Slide the pie into the refrigerator and hide it behind something so no one gets sneaky and digs into it early. Keep in fridge for 4 hours or overnight.
5. When ready to serve, top with cool whip and sprinkle chocolate chips on top of cool whip.
6. Enjoy!