This pie is super easy and always gets rave reviews! I made it for Christmas Day this year and everyone loved it. My sister, Lisa, gave this recipe to me years ago.
1 cup peanut butter
8 oz. cream cheese (softened)
2 cups 10x sugar
8 oz. whipped topping (Cool Whip)
9 inch baked pie shell (I have used Pillsbury) OR 9 inch graham cracker crust
Chocolate candy bar (for shaving)
Mix the peanut butter, cream cheese and 10x sugar together with a mixer. Spoon into the crust. Refrigerate for a few hours or overnight. Before serving, spoon the whipped topping on top of the filling. Shave the chocolate bar with a vegetable peeler on top of the whipped topping for an impressive look! Store in the refrigerator, but there probably won’t be any leftovers! I have also spooned the filling into mini graham cracker crusts for individual desserts.