Reviewed: Nov. 12, 2011

This is the peanut butter pie recipe I have used for years. My grown kids still request this for holidays. It is extremely sweet and you only need a small piece, although I have never been able to eat just one,lol. Also I love it with just a plain old pie crust and no chocolate at all, I am a purist for peanut butter I guess. Thanks for posting this it is a great recipe.

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Reviewer:

Bette

Cooking Level: Intermediate

Living In: Peru, Kansas, USA

Reviewed: Oct. 11, 2011

I don't consider myself a huge fan of peanut butter, however, this dessert is now one of my favorites! It's very rich, but very delicious. The filling is almost like an ice cream.

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Reviewer:

Ashley

Reviewed: Aug. 28, 2011

Absolutely marvelous!! Used a premade Oreo crust to save time. Followed other reviewers and put in less lemon juice. Will be making again and again!! Need two cups of coffee with this pie.

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Reviewer:

surgerygirl

Cooking Level: Intermediate

Reviewed: Apr. 27, 2011

Very creamy and rich! Also freezes well for long periods of time.

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kcollmann

Cooking Level: Expert

Reviewed: Mar. 14, 2011

I used Oreos for the crust and subbed Cool Whip Lite for the whipped cream to reduce the calories a bit. Very sweet but a real treat for peanut butter lovers!

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Reviewer:

katquilter

Reviewed: Sep. 8, 2010

This is the best peanut butter pie ever!!! It took hardly any time to make, and was a HUGE hit. I did make a few changes-I used oreo cookie pre made pie crust, 1 tbsp lemon juice and 2 tbsp vanilla extract. I marbled the top with hot fudge topping and crumbled reeses peanut butter cups and put on top.

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aimeesdelights

Reviewed: Aug. 24, 2010

This is a fabulous, decadent and insanely easy pie. Each time I serve it, I get rave reviews. It is like the desserts you could expect at a Red Robin or TGI Friday's. Presentation really complements this pie well.

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Reviewer:

DARGENHARA

Cooking Level: Intermediate

Home Town: Hellertown, Pennsylvania, USA

Reviewed: Jul. 6, 2010

This is a great recipe. Easy, fast and really good. I was a little worried about using Rice Krispies in a crust but they worked out fine. Followed the recipe with the exception of cutting the fresh lemon juice back to 1 tablespoon and thought it was perfect. I also didn't drizzle the fudge topping on until right before serving. Chopped mini reese's cups and sprinkled those and a few peanuts on top too. YUM! The first piece did not cooperate when I tried to remove it from the pan. I dipped the bottom of the pie in shallow hot water for a few seconds and that problem was fixed. Very pretty presentation and a great ending to our 4th of July meal.

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Reviewer:

abapplez

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Jun. 19, 2010

Definitely taste test the recipe before adding all the lemon juice! I used a little less than half what is called for. Perhaps if you use fresh lemon instead of concentrate you might need the higher amount, but frankly you can do without it and never miss it. This is a very rich dessert! Small portions are more than enough. I used the oreo crust and found it to be fine. Next time though I might use chocolate wafer cookies so I can put it in a bigger pie plate. There was almost 2C more filling than could fit in an oreo crust. I also chopped up 12 - 15 mini reese's peanut butter cups and added those - very good!

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Reviewer:

Susannah

Reviewed: May 22, 2010

this pie is a summer get together staple dessert- so incredibly delicious! the tang of the lemon juice with the peanut butter is to die for- although i do substitute fresh whipped cream for the cool whip (we dont like cool whip in my house). the result is an even richer and more decadent pie. i top off this masterpiece with a michigan favorite: Sanders Hot Fudge sauce. superb!

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