Creamy Peanut Butter Pie

Another blogging year has passed and My Little Blogspot is changing it up again.  Say goodbye to Cookie Corner and hello to Project Pie.  This will be a journey we take together because truth be told, I am not a great pie maker.

I can do a standard apple pie, I have Tracy's strawberry pie in my arsenal, and a few cream pies.  Yup that is just about it.  Pie is the one baked good that has always eluded me.  Sounds silly right?  Actually making a really good pie is an art.  In fact, an art that our grandmother's have cornered.  Nothing really compares to grandma's pie.

The first pie to be featured is a creamy peanut butter pie.  A very good friend of our family, Mrs. Krieger, gave me this recipe about 18 years ago.  She used to make it for her late husband, almost weekly.  (She's also the source of my easy peanut butter cookies.)

This pie is so super easy.  It took about 5 minutes to prepare, and a few hours in the freezer.  All you need is a large bowl and a hand mixer.  Go ahead and give this a pie a try ;)

recipe

4 oz. cream cheese, softened
1/4 c. powder sugar
1/2 c. creamy peanut butter
1/4 c. milk
8 oz. container of whipped topping, thawed
1 graham cracker crust, store bought or home made

In a large bowl, combine cream cheese, powder sugar, and peanut butter until smooth, using a mixer.  Slowly add the milk, blend.  Next fold in the whipped topping until well blended.  Pour filling into the pie crust and place in the freezer for several hours.  Allow to thaw about 15 to 20 minutes before serving.

filling before folding in whipped topping

**If you want to get extra fancy, drizzle with chocolate syrup and whipped cream**

World's Easiest Peanut Butter Cookies

I love making cookies.  Sometimes I get very complicated with cutouts piped and filled with royal icing. But sometimes you just want a yummy cookie that takes about 20 minutes from start to finish.  Enter the world's easiest peanut butter cookie. 

I was given this recipe about 15 years ago, from a dear family friend.  I believe it was a recipe from her mother, who liked them because of the simplicity of the recipe.  The ingredients are right in your pantry and can be whipped up in no time.  I never even wrote the recipe down, it's so easy.

These cookies are a perfect addition to your holiday treat platter. You can make them big or small. I made them small and yielded four dozen.  If you make them slightly bigger you'll get about two dozen.  Oh, and just a bonus......they are gluten free!

recipe

1 c. creamy peanut butter
1 c. sugar
1 egg

Preheat the oven to 350 degrees.  Mix all the ingredients in a large bowl.  Drop by teaspoons (or use a small cookies scoop) onto a greased cookies sheet.

Using a fork, press lightly on the top of the cookie to make ridges.

Bake for 8 minutes.  If you are making larger cookies, bake about 10 to 12 minutes.



Allow to cool on the sheet for about two minutes, then move to a cooling rack.  Store in an airtight container for several weeks.

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