"This pie is so smooth and creamy that it will melt in your mouth! It's always requested by my family members for its ultimate peanut butter flavor." — MickeyRenee
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creamy peanut butter
1 (3 ounce) package
1 1/4 cups
1 (12 ounce) container
frozen whipped topping, thawed
1 (9 inch)
prepared chocolate cookie crumb crust
This recipe is awesome! It's got the least ingredients of all the other pies I looked at, and it is SO easy to make. I made it exact the first time, my family said it was "too sweet". (As if there were such a thing...but they are not that into sweets & when they do have them, they tend to think they have more sweetness than other people.) When I made it a second time, I cut the amount of sugar in half. Still "too sweet" for some family. I cut the sugar all the way down to 1/3 cup. Just right for them. AND, it still tastes sweet to those who DO eat sweets a lot & like the sweetness. I also changed from regular peanut butter to "natural" peanut butter on the most recent pie...and I think that toned some of the sweet down also. The *only* reason I changed the sugar amount originally was b/c of my family. I love the original...and I like the less sugar versions I made also.
I guess I'm in the minority here but I didn't love this pie.I thought I would have because I love everything in it but it was way too sweet. I realize that it's dessert and it's supposed to be sweet but it was really over the top. Even my six year old who could eat eat sugar by the spoonfuls didn't like it. I think an 8oz block of cream cream instead of 3oz cream cheese might have made a difference. It may have cut the sweetness of it somewhat. Don't think I would make it again anyway.
This is outstanding. My family asks for it all the time. A variation is: instead of peanut butter, use Nutella (a hazelnut-chocolate spread) ooo boy
Heavenly! It is very smooth and creamy tasting. I make this according to the directions and I top mine with whip cream, chocolate and caramel syrup and crushed Reeses cups. You can also store this in the freezer. It won;t freeze solid, it just stays firm and cold and it is best eaten when it is firm and cold, I highly recommend trying it. I accidently discovered it and now I store mine in the freezer all the time.
This was pretty good, but I have another recipe from this sight that my family likes better.
WOW! that's all I can say really. I used an oreo crust and I drizzled chocolate syrup individually on each slice and it turned out to be fantastic. It was a little hard to mix the peanut butter, confectioner's sugar, and cream cheese together by hand, but boy was it worth it. I don't hand out 5-star ratings frivolously, but this one really deserves it! If I make it again I will experiment with different toppings. Thanks for the recipe!
This pie tastes impressive for very little work! Taking other reviewer's advice, I used 1 cup pb, 8 oz cream cheese, and 1 cup regular sugar--SO GOOD!
UPDATE: for a really delicious twist, try adding slice bananas to this pie--I put them in the crust before adding the pb filling.
Made this pie for a pie auction and it was a hit! Drizzled Hershey's chocolate syrup over the filling and crumbled Reese's candy bar on top. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Smooth and Creamy Peanut Butter Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 317
This pie is rich and creamy, and so easy to make.
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.
This smooth fudge combines the flavors of peanut and marshmallow. Delicious!