Reviewed: Apr. 16, 2012

This is the BEST pie ever! I made this recipe twice and my family keeps asking for more! My kids all claim that this will be their new request for birthdays instead of cake!

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Reviewer:

Cooking For 5

Reviewed: Apr. 10, 2012

I just made this for Easter! I followed the recipe exactly. I topped it with cool whip and chopped Reece's. Yummy!

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Reviewer:

kim6300

Reviewed: Feb. 5, 2012

This was so awesome...the hit of the party! I also used an Oreo cookie Crust and it came out awesome.

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Reviewer:

Chelle

Cooking Level: Expert

Living In: Arlington, Texas, USA

Reviewed: Jan. 26, 2012

Just as the title states. Smooth & Creamy! For extreme peanut butter lovers only!

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harold&jean

Home Town: Toledo, Oregon, USA

Reviewed: Jan. 25, 2012

So good! I didn't think it was going to have enough peanut butter taste, but I was wrong. It was fantastic and extremely easy to make.

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Nov. 26, 2011

Fabulous! I used an oreo pie crust and first put a layer of chocolate pudding on the bottom as another suggested. Topped with peanut butter snickers. A definite keeper!

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Reviewer:

april

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

This is so good! I made it with the Chocolate Wafer Crust. It tasted like a giant penut butter cup.

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Reviewer:

Cooking Level: Beginning

Reviewed: Oct. 29, 2011

Love it! I used a regular graham cracker crust since I didn't have a chocolate one. I melted chocolate chips and coated the bottom of the crust before filling it. I also drizzled the top with semi sweet chocolate and topped it with fall colored sprinkles. Wow!

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Reviewer:

Susie

Reviewed: Oct. 23, 2011

I made my own graham cracker crust, I put a chocolat pudding layer then added the p.b. mix (which I used 1 cup p.b., less 1 cup sugar, and a full 8oz cream cheese) froze it for about 3 hrs then put in fridge for hour before dinner. It was really good - very decedant and rich. next time would lighten up on p.b. to original 3/4 cup. still very good.

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Reviewer:

Melissa

Cooking Level: Intermediate

Living In: Ludlow, Massachusetts, USA

Reviewed: Oct. 16, 2011

Super easy, very good, and VERY rich. You can only eat a small piece, but it's a delicious small piece. My only note is that I would put it in the freezer rather than the fridge so that you will get a firmer and less gelatinous pie.

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