Reviewed: Jun. 16, 2009

This is super easy to make and it's a great dessert! I ended up making the entire recipe as written but only used one over-sized deep dish graham cracker crust and ended up with a nice thick pie. I had a little filling leftover, but that's okay. I garnished with chopped peanut butter cups, Reese's chips and a drizzle of peanut butter that I made out of melted Reese's peanut butter chips with a little cream. It was almost too pretty to cut in to, but we did and enjoyed very much. Great recipe.

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Janmarie1964

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

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Reviewed: Jun. 8, 2009

Cheap, quick, easy and tasty. Nothing too sophisticated here but a definite keeper. Used one pre-made graham crust from grocery store - still used 8 oz. cream cheese and 8 oz. of light cool whip but dropped amount of sugar to 3/4 cup and would use even a little less in future. Used slightly more than one cup of peanut butter. Layered bottom of crust with Hershey's Dessert Fudge but next time will either melt dark chocolate instead or will line bottom with peanut butter M&Ms - the fudge isn't the best. To decorate I used colorful peanut butter M&Ms around the edge. Firmed it up by putting in freezer but then decided to keep it in the fridge - tastes great - not too soft for my taste.

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Nico's Mama

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

I've made this pie as written in years past and it quickly became my younger son's favorite request for his birthday pie (my only change was to make just one full pie, not two smaller ones, as the recipe states). This year due to health concerns I tried reducing the sugar and fat content and everyone loved the results. I used 1-8 oz. lite cream cheese, 1 C. Splenda, 1 C. Simply Jif, 1/4 C. lite soy milk and 1-8 oz. lite Cool Whip. I put this in a reduced-fat graham cracker crust and topped with sugar-free p.b. cups, cut up. Finally I drizzled it with sugar-free choc. syrup. When serving I garnished each piece with a little Redi-whip. It looked delicious and tasted great! Thanks to the submitter for a recipe that is so easy to customize!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Jun. 1, 2009

As written the recipe was not amazing for us. Yummy, but we've had other frozen desserts that we've liked better. I think I'll play with the ingredients a bit and use this as a base.

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Karen

Cooking Level: Intermediate

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Reviewed: May 31, 2009

This is a great recipe but I did make some of the additions that were listed in the comments. I used oreo cookie crust, extra creamy cool whip, 1/2 more peanut butter, added some vanilla and drizzeled choc. syrup on top. I really do not see how the recipe made 2 whole pies! My family likes them thick and fluffy. It was a huge hit.

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Stephanie A

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Reviewed: May 31, 2009

Very good! I did use home made whip-cream and a little bit extra PB (not sure how much...about 2 big Tbls.) Thanks for the subit Megan5!

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greenbean

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: May 30, 2009

I made this pie using low fat cream cheese and low fat Cool Whip. I also used a store bought Oreo crust, which I highly reccommend. The pie came out delicious, and was very light (not heavy or too rich). Definately a keeper!

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JessK

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Reviewed: May 28, 2009

This recipe was a 3 for several reasons. First, there is barely a peanut butter taste, it mostly tasted like cool whip and cream cheese to me. Second, VERY fattening, and third, it's ugly. If you make this and like the way it tastes, then plan on drizzling chocolate over it or crumbling reeses on top or something to make it look yummier.

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babe-in-baking

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Reviewed: May 28, 2009

I made this with no changes. I really liked it, but I think I would give it 5 stars if there were some kind of inclusions like Reese's Pieces or Peanut ButterCups, maybe even chopped up Oreo Cookies. I will add something next time but can't give 5 stars since it's not in the recipe. Still very good and worth the tiny effort to make it since it is very easy. Liked that it made 2 pies so I could give one away =)

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: May 27, 2009

Delicious pie! I even used fat free cool whip and it still tasted great. I also took some of the chocolate and peanut butter chips, chopped them with my "Magic Bullet" and mixed them throughout the pie; it made it even prettier.

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Shelly

Cooking Level: Intermediate

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Reviewed: May 26, 2009

Awesome recipe!! Can't get any easier or better tasting than this!!

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christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

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Reviewed: May 26, 2009

excellent and so easy to make!!

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WILLEYC

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Reviewed: May 25, 2009

Andrea made this May 24, 2009

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Julie

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Reviewed: May 24, 2009

This got rave reviews from the peanut butter lovers in my family. Some preferred it frozen, others refrigerated, but all loved it.

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Misty S

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Reviewed: May 22, 2009

I halved the recipe and it turned out absolutely delicious!!! To top the pie, I chopped up two frozen Reese cups. I kept the pie in the freezer overnight and when I had a piece today it almost had a rich, ice cream consistency to it. This recipe is a keeper!!!!

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Robin

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Reviewed: May 19, 2009

This was gone like ten minutes after I served it! I only made 1 pie, but the only thing I halved was the amount of whipped topping, and I decreased the milk to 1 tbsp. I kept the amounts of everything else the same. I topped it with a bunch of chopped peanut butter cups (hint: they chop easier if you refigerate them first), and tossed it in the freezer for only about an hour. It was definitely rich, but totally delicious.

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messy_jessie

Cooking Level: Intermediate

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Reviewed: May 18, 2009

Very goood....My kids loved it!

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: May 15, 2009

This is very delicious! Only change I made was I only added 8oz of cool whip instead of 16ozs. By doing that the recipe only made 1 large pie instead of 2! It was very*very good! I will make it often now! Thank you for sharing.

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JANEA

Cooking Level: Intermediate

Home Town: Forest Park, Georgia, USA

Living In: Louisville, Kentucky, USA

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Reviewed: May 13, 2009

Made this for my son and his family...gone in seconds...YUMMMY!

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Jan

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Reviewed: May 13, 2009

I used frozen deep dish pie shells and baked as directed before filling. I also used 6 pkgs or reese's peanut putter cups (regular size) and crumbled half over the bottom of pie shells before filling and the other half on top after being in freezer for about an hour, otherwise they would have sunk to the bottom. This was quick and easy and SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good! Will be my go to dessert for potlucks! I even made another batch to keep in the freezer for company or for when I need to bring a dish> I wrapped in plastic wrap and put inside a large freezer bag and it fit perfect! I also garnished with whipped cream from a can and drizzled chocolate syrup over for a nice presentation! Hope this helps!

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hcraley

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No Bake Peanut Butter Pie

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