Rock Bottom Peanut Butter Pie

Ingredients

• 1 cup Creamy peanut butter (Creamy or crunchy peanut butter may be used; the transcript favors creamy.)
• 8 oz Cream cheese (Softened for easier mixing.)
• 1 cup Powdered sugar (Inferred from the standard vintage peanut butter pie filling; the transcript does not clearly state this ingredient.)
• 1 tsp Vanilla extract (The transcript audibly refers to vanilla, but does not provide a clear quantity.)
• 8 oz Whipped topping (One tub of Cool Whip, thawed if frozen.)
• 10 Chocolate sandwich cookies (Crushed; peanut-butter sandwich cookies may also be used. Reserve some crumbs for topping.)
• 1 Prepared chocolate crumb crust (The transcript specifies a 9-inch crust, although the presenter questions whether the crust shown may be larger.)

Steps

1. 1

   Allow the cream cheese to soften at room temperature. If using frozen whipped topping, thaw it in the refrigerator before beginning.

2. 2

   Place the peanut butter and softened cream cheese in a large mixing bowl. Beat until the mixture is smooth and evenly combined, with no visible streaks of cream cheese.

3. 3

   Add the powdered sugar and vanilla extract. Beat again until the filling is thick, smooth, and sweetened throughout.

4. 4

   Add the tub of whipped topping to the peanut-butter mixture. Fold or beat gently until fully incorporated and fluffy; scrape down the sides of the bowl as needed.

5. 5

   Crush 10 chocolate sandwich cookies into fine crumbs. A sturdy utensil or the bottom of a cup can be used if a food processor is unavailable.

6. 6

   Set aside a small portion of the cookie crumbs for garnish. Fold the remaining crumbs into the peanut-butter filling, or leave them as a layer if preferred; the transcript indicates that the cookies are crushed and incorporated into the pie.

7. 7

   Spoon the filling into a prepared 9-inch chocolate crumb crust. Spread the surface level with a spatula or the back of a spoon.

8. 8

   Sprinkle the reserved cookie crumbs over the top of the pie.

9. 9

   Cover the pie and refrigerate for at least 4 hours, until thoroughly chilled and firm enough to slice. Serve cold.

Notes

The description provides only the title/topic, so the recipe is reconstructed primarily from the transcript and standard proportions for this vintage no-bake pie. The transcript clearly states peanut butter, 8 ounces cream cheese, one tub of Cool Whip, 10 sandwich cookies, and a chocolate crumb crust; powdered sugar and the vanilla quantity are inferred because the audio is unclear. Keep refrigerated and store covered for up to 3 days.

Nutrition per serving

• dessert
• pie
• no-bake
• peanut butter
• chocolate
• American
• vegetarian
• make-ahead