Refrigerator Peanut Butter Pie

I woke up this morning and really wanted an egg white burrito. I normally make a dozen of them every two weeks or so and then freeze them so I can have something healthy in the morning. Well I was out of them so I just ate nothing and said I would be good all day and eat healthy. 20 minutes later I ate a pickle and some egg salad. By 10 am I had Cadbury eggs and peanut butter pie. I didn't even grab a plate. I literally picked up the slice of pie with my hands and stood with the refrigerator door wide open, eating the pie while standing in the fridge. Needless to say my healthy day went to hell and so did my dignity if I am being honest. Holy crap though, this pie is amazing. We ate it in two days and my neighbor wants me to make another this week. Sheesh it's good. If you make it please comment below! Happy baking!


Refrigerator Peanut Butter Pie

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
8 peanut butter cups, unwrapped and chopped
1/2 cup mini chocolate chips

1. In a large bowl, mix the cream cheese, confectioners' sugar and peanut butter together with a handheld mixer until smooth.

2. Fold in 1/2 of the whipped topping until incorporated and spoon the mixture into the graham cracker crust

3. Place the remaining whipped topping over the peanut butter pie mixture and garnish with the chopped peanut butter cups and mini chocolate chips. Chill for at least 2 hours or overnight before serving.