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Reviewed: Oct. 18, 2007

has potential, i messed up somewhere. turned out very soft (pudding like), not able to "cut" into pieces, however, very very yummy!!!!

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weeble

	Cooking Level: Expert Living In: Toronto, Ontario, Canada
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Reviewed: Jun. 13, 2007

I made this recipe for my boyfriend who loved peanut butter, and he loved it! The consistency was like a cheesecake or a mousse, it's very smooth :) Great recipe for peanut butter lovers!

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Jaymei

	Cooking Level: Expert Living In: Douglasville, Georgia, USA
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Reviewed: Dec. 24, 2006

Very good! I only used half the recommended lemon juice and it turned out perfect! Easy pleaser!

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Jen


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Reviewed: Oct. 28, 2006

Very yummy. Was like a mousse. Not overy sweet either. I did miss out on the recipes original crust. I got lazy and used a ready-made shortbread crust which I thought complimented perfectly well.

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This was good, but possibly too sweet. I don't mind sweet recipes but I think the sweetened condensed milk made it a bit overboard. My guests liked it, but I also cut large pieces of the pie, which could have been a problem. I am not too sure about the lemon juice in the recipe. I did really enjoy the crust, but might not make this again.

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Biokerristry

	Cooking Level: Expert Home Town: Porterville, California, USA Living In: Denver, Colorado, USA
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Reviewed: Jul. 24, 2006

I was halfway into this recipe when I realized I didn't have any cream cheese! In a pinch, I used 8 oz. of sour cream, which seemed to work pretty well. The reason I made this recipe as opposed to some of the other peanut butter pie recipes was because of the crust. I didn't want the usual graham cracker or chocolate cookie crust, and this one came out soooo yummy and so different! I served some of the pie to guests, then devoured the rest of the pie after every one left!

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Allie

	Cooking Level: Professional Home Town: Calgary, Alberta, Canada Living In: Logan, Utah, USA
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Reviewed: Mar. 16, 2006

I made this pie because of the crust, and it is great! I was a disturbed by the nutrition of it all, so I used fat-free cream cheese, fat-free sweetened condensed milk, and fat-free frozen whipped topping for the whipped cream. Probably because of this, the peanut butter part ended up pretty soft, and I had to keep it in the freezer. It was delicious though! I'd never had a peanut butter pie before, but my husband is a big fan, and said this was one of the best! I just love the crust!

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MERCURYBM


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Reviewed: Dec. 30, 2004

I love this pie. Everyone else loves it too. I like to make it a little fancy by decorating it with mini peanut butter cups and extra whipped cream, then drizzle with chocolate syrup and melted peanut butter. MMM...better then you know what!

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rainydaze

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Dec. 18, 2003

I brought this to a family gathering and it definitely was a crowd pleaser!!! They volunteer me to bring dessert every time now in hopes of this pie! A perfect recipe to have when you just can't make up your mind.

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allie


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Reviewed: Jul. 31, 2003

PEOPLE RAVED ABOUT THIS RECIPE!!! IT WAS GONE IN ONE DAY AND EVERYONE LOVED IT

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JOVIANGEL


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Reviewed: Apr. 29, 2003

This is a very tasty recipe, and not as rich as you could think (fear?) when reading the ingredients needed. After I poured the filling into the crust, I put it in the freezer (as stated in Eagle Brand's recipe); if you do so, take the pie off the freezer and put it into the refrigerator 30 to 60 minutes before slicing: way easier and more comfortable to eat. The crust and the filling made went very good together, and I do not plan to change crust when making this pie again. What I would try, though, is to fix peanut butter ice-cream starting from the filling basis... maybe I will submit such a recipe some day ;)

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IVANDIEPART

	Cooking Level: Expert Living In: Brussels, Brussels, Belgium
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Reviewed: Sep. 30, 2002

Very rich dessert! The kids loved it and didn't mind the fact that I couldn't get it out of the pan. Used Chocolate flavored sweetened condensed milk.

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Aunt Mikie


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