Reviewed: Dec. 31, 2009

Great peanut buttery taste. I didn't have 12 oz of cream cheese so I scaled the recipe down to 11 servings for the filling and kept the crumb portion at 16 servings. I used a 12oz container of cool whip instead of whipping cream and cut the sugar in half. I topped it with melted peanut butter as well. I know my in laws are going to love this.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 28, 2009

LOVE LOVE LOVE IT! It was really really rich, so I didn't have to have much, but it was gone in less than 24 hours!

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Jessica

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Reviewed: Nov. 22, 2009

This pb pie is to die for!!!!! I made it last year and I will make it again this year. I only make it during the holiday so I can share it or else I would eat the whole pie myself.

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D's

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Reviewed: Sep. 11, 2009

I used a store-bought Oreo pie crust and Cool Whip instead of the whipping cream, subbed fat-free cream cheese and reduced-fat peanut butter. Very quick, a little healthier, and tastes just as great!

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Jenka

Living In: Alexandria, Virginia, USA

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Reviewed: Aug. 5, 2009

The first day we found this VERY sweet, I could only have a couple bites. But after letting it sit in the fridge overnight it was amazing the next day! The flavors combined very nicely.

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Kristen H

Cooking Level: Expert

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Reviewed: Jul. 25, 2009

Rich and delicious - a marriage of cream cheese and peanut butter flavors.

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KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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Reviewed: Jul. 17, 2009

Awesome! I always have to make 2 of these, because they don't last long at our house!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 28, 2009

I made two of these for father's day -- one for my dad and one for us : ) The only change I made was to use 1/3 less fat cream cheese. This may be the best peanut butter pie ever. Another reviewer said she didn't like that the peanut butter was the predominant flavor . . . that's what I loved! It is a peanut butter pie, after all. If I wanted a cheesecake, I would have made a peanut butter cheesecake. This was very, very rich. A small slice is all you can eat at once, but that means there's lots left over for later! My dad called and said he loved it too! Thanks!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jun. 12, 2009

This was awesome and got rave review. yes, it is very rich ;)

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jun. 11, 2009

a very rich pie. it was awesome all loved it here (in small doses :))!

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amanda6290

Cooking Level: Intermediate

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Reviewed: May 25, 2009

AWESOME! I made this as a frozen desert and it was so good! I used "Cookie Dough for Ice Cream (Eggless)" from this site as the crust and used toffuti cream cheese and non-dairy whipping cream to keep it non-dairy. I used powdered sugar instead of regular sugar. I added some cookie dough and chocolate chips to the batter and the top of the pie and drizzled the top with chocolate drizzle. I froze it for 12 hours and served it straight from the freezer! Really good!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: May 1, 2009

I was very very excited to surprise my husband with this. He likes sweets and loves when peanut butter is involved. Well, It was WAAYYY to rich. Very dense. I really wished the cream cheese came accross a little bit more. It seems as though the peanut butter dominated and the other flavors dont stand a chance. In reading other reviews I decided against using this recipe for making the crust and used a store bought one. If you dont have shortening while melting choc. chips chances are it will be lumpy and/ or burnt and crispy. I froze 2 peanut butter cups and chopped. I mean look at the picture, it presents BEAUTIFULLY and the idea is divine, but I ended up with a husband who didnt like it, a mother in law who was trying to tell me the good things about it and me who finally ate it and was getting an upset stomach myself. Im not giving up on this one.. Next time I will use 4 more ounces of cream cheese and maybe 1/2 cup less of peanut butter. Im torn on this one. EDIT: This tasted much better on the next day.

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luvmyitalianhubby

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Apr. 6, 2009

This recipe is GREAT!!! However it is a heatattack waiting to happen lol. Next time if i make it i will definately try to make it a little more healthier. I will use fat free cream cheese and splenda.

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amber24740

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

I had a couple problems with the execution of this recipe. I could not get the chocolate chips melted to pouring consistency and added milk to thin it and it gobbed up ( I know this was most likely user error). Also the crust was hard as a rock to try and cut. The filling was very good though!

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NIKKIANGEL93

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Reviewed: Dec. 15, 2008

This turned out great and was SO easy. I couldn't believe how good it was and I didn't even have to cook it! I used the Reeses Pcs on top like some others and skipped the chocolate. I'll use both next time. Thanks.

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LYNNE119

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Reviewed: Nov. 9, 2008

I have been making a similar pie for years, but I lost the recipe. Thanks so much for this delicious recipe. I do have to say that I adapted this for a diabetic using dream whip and splenda. Still very good

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Aug. 23, 2008

Cheesecake Factory worthy!! We did crush Reeses peanut butter cups and spread on the bottom of a chocolate cookie premade crust w/ Mrs. Richarson's hot fudge ... and covered w/ whipped cream, drizzled hot fudge and Reese's crumbles.

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TerriSteelMagnolia

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 1, 2008

Really good. I made chocolate ganache for the topping, to make it easier to slice.

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Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

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Reviewed: Mar. 8, 2008

Absolutely LOVE this recipe. I make 2 or more pies every Thanksgiving and Christmas. It has sort of become a tradition around here. I don't use the chocolate crust or topping though. It's definitely a hit here!

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Sonia

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Reviewed: Feb. 9, 2008

Very rich! (serves more than what the recipe said...we had 9 adults & there was still 1/2 leftover) I added peanut butter cups on top of the crust & on top of the pie. I'm not a huge fan of cheesecakes, but it went over very well...I added a bit more whip cream to lighten it up a bit.

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