Reviewed: Nov. 6, 2009

So good! Loved it!

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Monica

Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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Reviewed: Oct. 22, 2009

Hands down, the BEST peanut butter pie I have every tasted. Excellent.

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Jen

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

This has been my standard peanut butter pie recipe for about 15 years. It is the most decadent one I know of. Sometimes I cheat and use an already made Oreo crust and sprinkle mini chocolate chips on top before chilling. It is always requested by my niece at Christmas. Now if I can't find my copy of this recipe I know where I can get it. Thanks!

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Jamie

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

This was an easy and delicious recipe. I purchased a 16 oz. carton of heavy whipping cream for the recipe and used what was left to make a whip cream topper. (I whipped the cream and added 2 tbs. sugar and 1/2 tsp vanilla. I topped that with shaved Hershey bar pieces.

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Sandee

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Reviewed: Oct. 18, 2009

Great job Stephanie! I also needed a dessert for the church's annual Jamaica cake walk. I didn't want to go to the store to get ingredients for another dssert I had planned on making so I scrounged around to see what I had on hand. I had a graham cracker crust and used that. I had some pure peanut butter without added sugar or other additives so I used what I had on hand. The whippng cream gave it richness without being too sweet. It was fast and easy. I added milk chocolate chips on top to give it a little extra look. yum. I will definitely make this again.

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Oct. 18, 2009

I've been making a pie similar to this for about 10 years, but I think mine is even simpler. Crust is the same. Mine has peanut butter, cream cheese, powdered sugar and Whipped topping (like cool whip). I will try this one and see if it is much different. I like using real whipping cream/

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KATHRYNSUE

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Reviewed: Oct. 15, 2009

I made mini versions of these for a potluck and they disappeared in minutes. I made a double recipe of the cookie crust and pressed it into non-stick mini muffin tins, then baked at 350 for 7 min (made about 35). My mini crusts popped right out after cooling for a few minutes. I then made 1 1/2 times the recipe of filling and used a piping tip in a ziploc bag to pipe filling into each shell. I finished by sprinkling each mini pie with mini chocolate chips. I ended up with a LOT of filling left over and no energy to make more crust, so I took a few leftover chocolate wafers and set them in regular size muffin tins, filled with remaining topping and stuck in the freezer - those turned out fabulous, too and we are still eating them. I like a really dense and peanut-buttery pie, so when I make these again, I'll try using 2/3rds to 1/2 the amount of whipped cream and maybe a little less sugar. So yummy and so simple! Thanks Stephanie!

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oniko

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Reviewed: Oct. 3, 2009

I love this recipe

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deedee

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Reviewed: Aug. 18, 2009

This pie is amazing. I've made it at least 10 times now with great results each time. Our guests rave about this pie! You can use reduced fat cream cheese, but the pie will set up a bit softer than if you use regular cream cheese. I like to make it using 3/4 cup sugar (my husband and I can't taste the difference). Thank you for the recipe!

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gagnec1

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

A quick, easy and tasty pie to make when you need to impress or just feel like some comfort food. The person I made this for isn't a huge fan of peanut butter, so I was a little worried that it was going to be slightly overpowering in taste. I needn't have worried however, the peanut butter flavour was mild enough for novices, but being a true peanut butter lover I found it just right as well. Give it a go!

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Nicola

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

This was so easy to make. I used my Kitchen Aid to whip the cream, if I didn't it would have been a lot more work (but worth it) by hand. I used a store bought chocolate crumb pie crust which saved me time and no baking (nice for the summer months). I can't wait to eat this tomorrow at my neighborhood cookout. The filling tasted so good from the dab I tasted off my finger. I might not even garnish with chocolate, it doesn't need it. I also love the fact that it isn't overwhelmingly sweet. I will be adding this to my recipe box and I will use this recipe many times in the future.

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greendog

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Reviewed: Jun. 21, 2009

Five stars for ease of the recipe and a tasty, pretty pie. Even my mom, who doesn't like cream cheese, enjoyed it. I used a store bought chocolate graham cracker crust, coated the bottom with a layer of melted white chocolate and refrigerated to harden while preparing the filling. For the filling, I cut the sugar to 1/2 cup and used lite Cool Whip instead of cream, and I increased the Cool Whip to 1 and 1/2 cups. (These changes were based on previous reviews.) To garnish, I made a criss-cross pattern with chocolate syrup, and I made a border out of crushed Reese's miniatures. The pie stayed in the fridge overnight, and I popped it in the freezer a few hours before taking it to a party. Excellent recipe... thanks!

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Jenny

Cooking Level: Beginning

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Reviewed: Jun. 20, 2009

This recipe ROCKS!! If you like peanut butter, this is the recipe for you! I made it exactly by the recipe, and topped with chopped peanut butter cups, a drizzle of homemade hot fudge sauce, and whipped cream. YUM! Thanks for an excellent recipe. It is rich and over the top, but what the heck!

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annasmimi

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

This was awesome! I made it exactly as directed, except I used a store bought chocolate crust instead of making my own.

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Cortney

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Reviewed: Mar. 31, 2009

This is an excellent recipe. I only have one small complaint: It is rich. I found myself wishing it was just a little lighter and fluffier. If you serve it with coffee and haven't had sweets in a while, it would be perfect. Just a tad heavy and rich. Maybe 1/4 the peanut butter and add more whipped cream to the mix to fix.

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Brian Kline

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Reviewed: Mar. 28, 2009

Yummy!! There is an old restaurant a few miles up the road that makes the BEST Peanut butter Mousse Pie - and this is the closest recipe to it I have yet to find!! I had another that was similar, but a lot more work. Save yourself some time - used store bought Oreo Crust, fold cool-whip into peanut butter mix, then put a layer of hot fudge on the bottom prior to added mixture. Crushed oreos for the topping and it was sooo good. BEWARE this is a very rich dessert, but oh so worth it! Thanks for sharing!!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Mar. 6, 2009

Rich and addictive. I don't make this often. Not because I don't love it, because I do, but because I could eat the whole pie myself!

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abby

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Normally I try to find a way to change up the recipes I find and make them my own. I don't think that was really neccesary with this one. I used a pre-made Oreo pie crust, and put some chocolate peanut butter chips on the top, and everybody loved it. I live in Japan, and the Japanese use ingredients much different than Americans. I work with Japanese and people that are married to Japanese, and even they loved it. Some people said it may have been a little too sweet, so you could cut back on the sugar a little if you want. Overall, the pie was pretty easy to make. The bottom line is that this pie went over very well with family, friends, and co-workers. Thanks for a good recipe.

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Nick

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Reviewed: Mar. 2, 2009

very good! I used a choc graham crust, but oreo would be better, I think. Pretty quick - put in freezer for just over an hour. Grated some unsweetened choc on top to make it look nice.

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Feb. 24, 2009

Okay I cheated and took a few shortcuts being pressed for time. I bought a premade oreo crust (which can be found in the baking aisle) and used and 2 cups cool whip instead of whipping my own. 45 minutes in the freezer had it chilled perfectly. This pie was nothing short of heavenly! Everyone loved it! Its super rich so served with a tall glass of milk and keep in mind a little slice goes a LONG way!

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