Smooth and Creamy Peanut Butter Pie Recipe - Allrecipes.com
Smooth and Creamy Peanut Butter Pie Recipe
  • READY IN 3+ hrs

Smooth and Creamy Peanut Butter Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
  2. Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 3 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2008

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.

 
Most Helpful Critical Review
Nov 29, 2010

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.

 
Jun 09, 2007

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

 
Mar 07, 2010

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.

 
Nov 25, 2008

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.

 
Jul 24, 2006

This was pretty good, but I have another recipe from this sight that my family likes better.

 
Dec 13, 2004

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!

 
Sep 21, 2003

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!

 

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 340 mg
  • 14%

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

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