There is So Much Dairy in this Pie, Pie [peanut butter pie]

I made a vow to myself that aglassofmilk was not the place to come gush about my child. That’s why we have Facebook. But I will spend a minute here to tell you about Mom Brain, which is very real, and is an affliction from which I am currently suffering. Those impacted by this condition simply cannot be held responsible for their actions. 

For example, my little crew of mom friends was getting together the other day, and, per usual, I was tasked with making dessert. One of our cohort is off dairy for the time being so I proudly found a recipe I deemed dairy free. One of those Cool Whip pies you dump and stir, and pour in a store-bought crust. Cool Whip has to be dairy free, right? It’s so artificial. Like non-dairy creamer.  


Cool Whip is not dairy free. It contains skim milk (you go, Cool Whip). I didn’t figure that out till I set about making the pie and decided only then to check the list of ingredients. But here’s the worst part, and remember dear readers, that pride cometh before a fall, in all my excitement to have found something we could all enjoy, I neglected to notice that said pie contains a cup of milk and a block of cream cheese. How nice that one ingredient of the pie is relatively, sorta , kinda dairy-free, when you’re about to dump a veritable shit storm of milk products into the mix. 

Mom brain, I tell you. 

CV(D), I’ll make it up to you. 

And in the meantime, you all should really make this pie. There’s nothing fancy about it, but there’s also no rule that says the best desserts are fancy.

To make two pies, you will need:

  • 2 Oreo pie crusts
  • 1 1/2 C confectioners sugar
  • 1 C creamy peanut butter
  • 1 C milk
  • 16 oz container Cool Whip
  • 1, 8 oz. package cream cheese, softened
  • A couple of peanut butter cups, chopped

Beat confectioners sugar and cream cheese together using a mixer. Beat in peanut butter and milk. Fold in almost all the Cool Whip, reserving a little bit for the top of the pie. Cover with plastic wrap, and freeze two to three hours. 

After that, remove the wrap, spread a thin layer of Cool Whip on top, and garnish with chopped peanut butter cups. Serve cold, but not frozen. 

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