Reviewed: Nov. 9, 2008

added cool whip to the filling until it was a little lighter......don't add toppings to pie until before serving, they have a tendency to release moisture in the frige.

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autgat

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Reviewed: Jul. 3, 2008

This recipe was a winner at my house. I used one and a half times the recipe and it filled the pie plate nicely. I also substituted 1 c semi-sweet chocolate chips instead of kisses and doubled the amount of heavy whipping cream - this way the chocolate was much smoother. I took some of the extra heavy cream and added a little bit of confectioner sugar to it, whipped it together and added it to the pie filling so it would be lighter. I took the advice of other reviewers and made the nutter butter crust, which turned out really well. I added some reeses pieces to and chocolate chips to the top, chilled for about 5 hours and it was delicious.

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opalroses

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Reviewed: Feb. 19, 2008

I modified this pie to my personal liking. I made a Nutter Butter cookie crust (24 crushed Nutter Butter cookies mixed with 5 Tablespoons melted butter). I also used the Cook & Serve vanilla pudding mix and folded a cup of thawed Cool Whip into the peanut butter pudding mixture to make the consistency more light and fluffy. Made this way, this pie was "the Best!"

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Reviewer:

dalamy

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 25, 2007

Good pie, the family really liked it. If I make it again though, I'll double the recipe (it was a little skimpy in the pie pan). Also, as previous reviewers suggest, a chocolate cookie or graham cracker crust would be better. It was very easy (I melted the kisses and cream in the micro). Be sure to thoroughly chill to make cutting easier.

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Kit

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Reviewed: Aug. 29, 2007

I made this for a dinner party and everyone loved it. I would make a little extra for the chocolate mixture because it would fill out the pie shell better.

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KELLYANN6281

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

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Reviewed: Aug. 18, 2007

Just made it - fantastic! I used graham cracker crust, cook n serve pudding (texture was smooth and creamy) BUT I ALSO whipped the remaining heavy cream and folded it in the pudding mixture, when cool, AND also folded in a crushed Heath bar...fantastic!!!!!!!!!

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eskoskye

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Reviewed: Feb. 3, 2007

I love love love this pie. I just went to the store and got enough ingredients to make it 3 times this week. I use a graham cracker crust and don't bother heating up the pudding/peanut butter mix. With instant pudding its not necessary. Try this pie, if you're not affraid of getting hooked that is!

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toenacious

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Reviewed: Dec. 31, 2006

This pie was great -- but I might freeze it next time to change the consistency.

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vstreb

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

This was super easy to make. I used 1 cup peanut butter, as per other reviews to give it more of the peanut butter flavor. And since I used the instant pudding, I didnt heat the mix at all. I whisked it in a mixing bowl consistency was excellant. I though since the pudding is instant and the pie needs to chill why boil.

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SBOEL

Cooking Level: Intermediate

Living In: Pewaukee, Wisconsin, USA

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Reviewed: Oct. 1, 2006

My brother-in-law requested peanut butter pie for his birthday, and I had a hard time finding one without cream cheese in it (which he hates). I changed a few things for the recipe. I used graham cracker crust instead of a pastry crust because it was a time saver. I also switched out the kisses for Reeses Cups, and liked that a lot. As someone else suggested, I used cook-n-serve pudding instead of instant and the texture seemed just fine. It got a thumbs up from everyone and the BIL said it was just how peanut butter pie was supposed to be.

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AMBERKRYNOCK

Cooking Level: Expert

Home Town: Hamilton, Michigan, USA

Living In: Welch, West Virginia, USA

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Reviewed: Jan. 17, 2006

I liked this a lot but my daughter really loved it. No small praise because she is beyond picky...into ridiculous...and very seldom tries new things. I hassled her until she tried it. Now it's her birthday and I'm making it again by request!

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Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

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Reviewed: Jan. 3, 2006

This was just ok for me. The consistency is funny in your mouth as other reviewers described and the chocolate layer at the bottom was maybe a bit too firm and it made it hard to slice the pie neatly and cleanly. I did substitute sugar free jello brand cheesecake pie filling in place of the vanilla pudding. Other than that I stuck to the recipe.

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THAIRISH28

Cooking Level: Expert

Home Town: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Living In: Shrewsbury, Massachusetts, USA

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Reviewed: Dec. 5, 2005

Yum-Easy and delicious, my kind od dessert!

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Erica

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Reviewed: Nov. 24, 2005

Yummy Yummy Yummy. I used a graham cracker crust vs. a baked crust. I also used cooked type pudding vs. instant. It came out creamy and great! the firm layer of chocolate was exactly what I was looking for!

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Heather

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Reviewed: Nov. 19, 2004

It sounded good while reading the recipe and it had good reviews but this was not good!

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FOODAHOLIC1

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Reviewed: May 25, 2004

i used a graham cracker crust and choc pudding instead of vanilla; tasted too peanut buttery. needs more chocolate. pretty good though

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PBJSANDWICHES

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: May 24, 2004

I made this for a family dinner last night. Everyone loved it and they couldn't believe it was homemade. The only reason I didn't give the recipe a 5-star rating was because, as the previous reviews said, the peanut butter part was too gelatinous and kind of a weird texture. I think that when I make it again I may not use instant pudding and try it with pudding that needs to be cooked to see if that changes the texture.

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