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No Bake Peanut Butter “Pot” Pie

Chocolate Graham Cracker Crust:
(You can also use store bought)
1½ cups of graham cracker crumbs (chocolate or regular can be used)
¼ cup of white sugar
¾ cup CannaButter, melted

For the Filling:
8 oz cream cheese, softened
½ cup confectioners’ sugar
½ cup infused Mystery
Baking Company peanut butter
8 oz whipped topping (like cool whip), thawed
Whipped cream, chocolate syrup (optional toppings)
In a medium sized bowl combine graham cracker crumbs, white sugar, and melted CannaButter until incorporated. Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.

To make the filling: Beat the cream cheese, confectioners’ sugar, and infused peanut butter until smooth. Fold in the thawed
cool whip.

Pour into the graham cracker crust and spread evenly on top. Chill for 2-3 hours or overnight.

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