How to make it

  • Whisk milk and gelatin together in medium-size heavy saucepan set over low heat.
  • Whisk constantly until mixture boils and gelatin dissolves completely (about 2 minutes).
  • Transfer to heatproof bowl and cool 15 minutes.
  • Meanwhile, beat cream cheese and 10X sugar at low mixer speed in large bowl until
  • smooth (about 1 minute). Scrape down sides of bowl, add peanut butter and vanilla,
  • and beat 1 minute more. Again scrape down sides of bowl.
  • With mixer still at low speed, slowly add milk-gelatin mixture and beat until very
  • smooth (about 2 minutes.) Don't forget to scrape down sides of bowl at half time.
  • Set pie crust in 10-inch pie pan or on small baking sheet (this is to catch any spills),
  • then carefully pour in peanut butter filling (it will come right to top of crust).
  • Set uncovered in refrigerator and chill several hours until set.
  • Cut into wedges and serve.
  • Makes a 9 inch pie: 264 calories, 13 g fat, 17 mg cholesterol and 275 mg sodium.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    love this recipe peanutbutter-pie is delicous great post high5
    Was this review helpful? Yes Flag

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