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Peanut Butter Pie

Read Reviews (65)

"Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com. " — Lisa G.

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Original recipe makes 1 pie Change Servings

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter

1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

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Directions

Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

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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!

—OTTERCOON

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Most Helpful Critical Review

Dec 28, 2008

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!

—Lisa C

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86 Ratings

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Mar 05, 2009

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.

—MARPRINC

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Dec 13, 2003

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.

—ATRANTER

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Mar 03, 2009

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.

—mis7up

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May 03, 2007

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!

—gail

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May 25, 2006

Really good and can be made lower in fat and calories by subbing in lite cream cheese and whipped topping.

—GINAH1

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Aug 14, 2008

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.

—NMChef1

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Nutrition

Calories
605 kcal
30%

Carbohydrates
49.5 g
16%

Cholesterol
32 mg
11%

Fat
43.1 g
66%

Fiber
1.9 g
8%

Protein
9.5 g
19%

Sodium
367 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut Butter Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 605
Calories from Fat: 388

% Daily Value *
Total Fat 43.1g 66 %
Saturated Fat 23g 115 %
Cholesterol 32mg 11 %
Sodium 367mg 15 %
Potassium 221mg 6 %
Total Carbohydrates 49.5g 16 %
Dietary Fiber 1.9g 8 %
Protein 9.5g 19 %
Sugars 38.8g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 6 %
Iron 15 %
** Thiamin 5 %
Niacin 36 %
Vitamin B6 8 %
Magnesium 15 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.