This week’s pie is for the peanut butter lover in us all. Easy and decadent, this pie is the last of the summer no-bakes and won the approval of my brother, the peanut butter aficionado, so it’s one for the books.

{Week 34} Peanut Butter Candy Pie

1 graham cracker crust

1 8oz pkg Cream Cheese, softened

1/2 c plus 2 TBS creamy peanut butter, divided

1 c powered sugar

2 cups frozen whipped topping, thawed

1 8oz pkg miniature PB candies chopped and divided

Beat cream cheese and 1/2 c of peanut butter with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Fold in whipped topping. Set aside 1/4 c of candies and fold remaining candies into filling. Spoon filling into prepared crust and chill for at least 3 hrs.

Place remaining 2 TBS of PB in microwave safe bowl and melt until smooth. (10 second intervals) drizzle melted peanut butter over pie and sprinkle with remaining candies. Enjoy!

Source: The Southern Living Pie Book