Reviewed: Jul. 29, 2011

Delicious! I made it exactly as written and it was perfect. It isn't an overwhelming peanut butter flavour, it's just right! And if you don't make the rice krispie crust, you're missing out. My only small complaint is that the crust is a little hard to cut into; I might add another quarter cup of butter/margarine next time to keep it a little softer.

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Reviewer:

Pjaros

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 11, 2009

I gave this a four because I really didn't like the "crust". I really love the pie part, but I think that next time I make this pie I will use a graham cracker crust or an oreo/chocolate cookie crust. Thanks for the recipe.

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Reviewer:

Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

Reviewed: Jun. 1, 2009

I'd just rate this recipe okay, not wonderful. The crust is interesting and different, I used 1/2 peanut butter chips and 1/2 chocolate chips to make it instead of all chocolate. The taste of the pie filling was a bit bland and weak for my preferences. This isn't a bad recipe, it's just not great. I wouldn't make this again. Also, I set out to make 2 pies and ended up with 3 1/2 pies. The recipe makes a lot, of both crust and filling. Just be aware of that.

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Reviewer:

JDLab

Reviewed: May 29, 2009

This pie was absolutely wonderful! It was a rich and creamy pie - definitely a must make if you LOVE peanut butter. I made it with a graham cracker crust instead of a chocolate crust. To add more chocolate to the pie I coated the graham cracker crust in semi-sweet chocolate chips before scooping in the filling and than used the remained of the melted chocolate in conjunction with the chocolate syrup. It turned out great!

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Reviewer:

Jennifer

Reviewed: Feb. 9, 2009

the rice crispy crust became soggy and stale tasting because of the moisture. I used half n half instead of heavy whipping cream so the filling was very runny but the filling flavor was good.

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Reviewer:

Paige

Reviewed: Dec. 27, 2008

This was a big hit at Christmas dinner! I made it the day before and put it in the freezer, then moved to the very cold garage for a few hours before dinner, to allow to soften a little. Didn't have any "crispy rice cereal", so substituted a chocolate cookie crust, but will try the suggested crust (or a pretzel crust!) the next time. Might also try doubling and making in a 9 x 13 pan.

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Reviewer:

ISHDI

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 3, 2008

This pie was sooo good. Very easy to make, and the crust is awesome! Didn't use the lemon juice, didn't see any reason to, and it was great! This will be a favorite for many years. The kids loved it too!

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Reviewer:

jvd69nbn2000

Reviewed: Nov. 17, 2008

I made this tonight and it was AWESOME! I did change the crust and used crushed pretzels and unsalted butter instead because I thought that would be to die for, it was!

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