"Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com. " — Lisa G.
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1 (9 inch)
prepared graham cracker crust
1 (8 ounce) package
cream cheese, softened
creamy peanut butter
1 (16 ounce) container
frozen whipped topping, thawed
miniature chocolate covered peanut butter cups, unwrapped
This was really good! I made it with a chocolate graham cracker crust and added a thin layer of chocolate pie filling (chocolate pudding) to the bottom before adding the peanut butter filling. I added a bit of vanilla to the filling and skipped the extra whipped topping and the peanut butter cups. My husband is absolutely in love with this pie and says he wants one a week!
I used a store bought Oreo crust and added coarsely chopped Reese's PB cups on top. Quite a rich dessert...my husband loved it!
To make this even more decadent, freeze the pie after you spoon the filling in the crust. After it is frozen solid, add a layer of hot fudge sauce before adding the whipped topping.
This is a great and easy recipe. Sets up much better than other peanut butter pie recipes I've tried which turn out way too soupy.
This was a wonderful pie. Light and airy, sweet with the light salty flavor from the peanut butter. Now, the next time I make this, I will make sure it refrigerates over night. Two to 3 hours just doesn't hold up every well. I only got one nice standing piece out of the pan, the other peices flopped on the plate. I guess I'm glad it was just for my family. But all in all it was simple to make, flavors were great. And it diffently makes your mouth water.
I used an Oreo choc. crust and then shaved a Hershey bar over the top. Beautiful presentation. My Father swore this is his new favorite b'day treat. Easy to make, great taste, will definitely make again. Thanks!
Really good and can be made lower in fat and calories by subbing in lite cream cheese and whipped topping.
I made this exactly as written, because I was hankering for something dessert-wise to eat. (I ate the whole thing in 3 days.)
I thought this was pretty good. I'm not a huge fan of things with cream cheese in them, but it's growing on me. I did think that there was too much whipped topping on top of the pie. Maybe 8 oz. in the pie filling, and 4 oz. (half as much) on top would be better. Also, I didn't find the peanut butter flavor very strong, so I'd up the amount of that. But this was indeed pretty easy to make (I've only made a couple of pies of this type.) The miniature peanut butter cups on top were a nice addition, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 388
This pie is rich and creamy, and so easy to make.
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