Want to know my secret for a homemade last minute dessert? A rich and fluffy cream pie that you can whip together in less than 10 minutes.
Peanut Butter Cream Pie
- 4 oz. cream cheese, softened
- 1 cup confectioner’s sugar
- 1 ¼ cups creamy peanut butter
- 12 oz. frozen whipped topping, thawed
- 1 – 9 inch prepared chocolate pie crust
- 3 regular size peanut butter cup candy bars, chopped
Using a mixer on medium speed, whip together cream cheese and sugar until smooth. Add peanut butter and beat for 1-2 minutes at medium high speed. Fold in whipped topping. Stir in half of the chopped peanut butter cups. Pour the filling into the chocolate pie shell. Refrigerate pie for 2 hours. Top with remaining chopped peanut butter cups before serving.
Amaretto Cream Pie
- 8 oz. cream cheese, softened
- 1 cup confectioner’s sugar
- 8 oz. frozen whipped topping, thawed
- 1/3 cup amaretto syrup
- 1 – 9 inch prepared shortbread pie crust
- Sliced almonds
Using a mixer on medium speed, whip together cream cheese and sugar until smooth. Fold in whipped topping. Stir in amaretto syrup until well combined. Pour the filling into the shortbread pie shell. Refrigerate pie for 2 hours. Top with sliced almonds before serving.
Key Lime Cream Pie
- 8 oz. cream cheese, softened
- 1 cup confectioner’s sugar
- 8 oz. frozen whipped topping, thawed
- 1/3 cup key lime juice
- 1 – 9 inch prepared graham cracker pie crust
- 5 drops neon green food coloring
Using a mixer on medium speed, whip together cream cheese and sugar until smooth. Fold in whipped topping. Stir in key lime until well combined. Pour the filling into the graham cracker pie shell. Refrigerate pie for 2 hours.
Contact writer Stacey Meadows at stacey@wilsonlivingmagazine.com
Stacey Meadows is a Mt. Juliet resident, foodie and former personal chef. She loves to entertain and believes the kitchen is the heart of the home. Stacey blogs about all things food at: www.gritstogourmet.blogspot.com. Currently, she is the Marketing Coordinator at Wilson Living Magazine.
