I have inherited a treasure – my Grandmother’s peanutbutter chiffon pie recipe. This ain’t it.
When I was little, she made it for special occasions and for Grandad’s birthday. It was his favorite dessert. It was also very rich, sweet, and a little fussy to make.
This is my twist on her recipe. It is mindless easy, a little less cloying, a little bit fluffernutter sandwich, a little reminiscent of a Snickers bar.
1 Cup creamy peanut butter
8 oz pkg cream cheese (room temperature)
1 cup marshmallow cream (or one small jar)
1 pkg whipped topping or whipped cream (around 12 oz topping or around 2 cups whipped cream)
1 tsp vanilla
1/4 cup milk (I used almond milk)
1/4 cup brown sugar
1/3 to 1/2 cup mini chocolate chips (for decoration)
Caramel sauce or ice cream topping (for drizzle)
chocolate cookie crumb crust
In a large bowl using electric mixer: combine peanut butter, cream cheese, marshmallow cream, milk, vanilla and brown sugar until smooth and slightly fluffy. Fold in whipped topping.
Place mixture in cookie crumb crust. Sprinkle with chocolate chips. Drizzle with caramel sauce. Refrigerate several hours or freeze for an hour prior to serving.