Monday, April 28, 2008

"Better Than MCL" Peanut Butter Pie

If you're from Indiana, you are probably familiar with MCL (or as my husband likes to call it, the MediCare Lounge). MCL is a regional chain of old-fashioned homestyle cooking cafeterias that caters primarily to the over-70 crowd. However, my husband and many of my friends here in Indiana absolutely LOVE MCL - they just get carryout. Anyway, I made this peanut butter pie for my boss as her birthday treat and she pronounced it "better than MCL!" Which is a serious compliment. It's also ridiculously easy. The only bad thing about this PB pie is that it is basically terrible for you. But...who cares when it is this delicious???

Recipe from (Peanut Butter Pie XIX)


1 8oz package cream cheese, softened
3/4 C white sugar
1 1/2 C creamy peanut butter
2 8oz containers frozen whipped topping, thawed
Graham cracker pie crust
Chocolate syrup for drizzling (optional)


Mix cream cheese and sugar with a hand mixer until creamy. Add peanut butter and blend until smooth. Add 1 container of whipped topping and mix using a spoon or spatula until the topping is completely blended into the peanut butter mixture.

Fill graham cracker crust with mixture and refrigerate for minimum 1 hour. If desired, layer chocolate syrup in between layers of peanut butter filling.

Drizzle chocolate syrup (optional) over the top of the pie. Layer as much of the 2nd container of whipped topping as you like on top and drizzle with more chocolate syrup. Refrigerate for at least another hour before serving.


(don't ask me for the calorie/fat/etc information on this recipe. You do NOT want to know!)

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