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Peanut Butter Pie X


"This is an easy pie to make, and it looks great for company."
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servings 543 cals
Original recipe yields 16 servings (1 - 10 inch pie)


  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Make crust.
  2. In a large bowl, combine chocolate crumbs, 1/2 cup sugar and 1/2 cup butter and press into a 10 inch round springform pan or fluted pie pan. Bake for 10 minutes. Remove from oven and cool.
  3. In a large bowl, combine the cream cheese, peanut butter, sugar and vanilla. Beat on medium speed until smooth.
  4. In a separate bowl, beat whipping cream until stiff peaks form. Fold into peanut butter mix. Pour into pie crust. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Drizzle melted chocolate on top of pie.
  5. Refrigerate 4 hours or until set.

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Read all reviews 59
  1. 68 Ratings

Most helpful positive review

This is super easy. I was looking for a pie to use up a pre-made chocolate graham cracker crust and was able to pull the rest of the ingredients from stuff I had on hand. I substituted whipped...

Most helpful critical review

Followed the recipe exactly as written...where can I begin? Extremely sweet; very heavy and hard to digest; almost impossible to cut with the hard crust of chocolate chips and crust like cement.

Most helpful
Most positive
Least positive

This is super easy. I was looking for a pie to use up a pre-made chocolate graham cracker crust and was able to pull the rest of the ingredients from stuff I had on hand. I substituted whipped...

The filling was delicious. I thought the crust was a little too thick, but my springform pan might be only 9". I also think instead of the melted chocolate, chopped peanut butter cups would be...

I used a store-bought Oreo pie crust and Cool Whip instead of the whipping cream, subbed fat-free cream cheese and reduced-fat peanut butter. Very quick, a little healthier, and tastes just as g...

Cheesecake Factory worthy!! We did crush Reeses peanut butter cups and spread on the bottom of a chocolate cookie premade crust w/ Mrs. Richarson's hot fudge ... and covered w/ whipped cream, d...

I wanted to make a peanut butter pie recipe that my mother had but she wasn't home. I decided to take a look on All Recipes and found this one which was pretty much the same. Its so creamy and t...

I love it! Easy to make and very delicious!!!!

The first day we found this VERY sweet, I could only have a couple bites. But after letting it sit in the fridge overnight it was amazing the next day! The flavors combined very nicely.

I made two of these for father's day -- one for my dad and one for us : ) The only change I made was to use 1/3 less fat cream cheese. This may be the best peanut butter pie ever. Another rev...

I have been making a similar pie for years, but I lost the recipe. Thanks so much for this delicious recipe. I do have to say that I adapted this for a diabetic using dream whip and splenda. ...