Recipe by MEGAN5
"Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients."
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1 (8 ounce) package
1 1/2 cups
1 (16 ounce) package
frozen whipped topping, thawed
2 (9 inch)
prepared graham cracker crusts
Very yummy pie, but the way to make it totally irresistible is to make a Nutter Butter crust (24 crushed Nutter Butter cookies & 5 Tbsp. of butter mixed together & pressed into bottom & sides of a pie plate). I omit the milk, only use 8 oz. Cool Whip & use 3/4 cup sugar & 1 Tbsp. vanilla, which make only one, rich & creamy pie that holds together better. This recipe is a great one, but if you know what Nutter Butter cookies are, you'll want to try the crust w/ this recipe!! I have also added a layer of dessert fudge to the bottom of the pie and it went over very well.
This pie had a great flavor, but I had serious problems with adding the milk.
I followed the recipe to a T, no less, no more was added. I have made several pies like this in the past and thought it was unusual to be adding milk. I thought it would end up runny. I made the pie for my church dinner after service. I had frozen it overnight as called for, and the pie had sat out for maybe 2 hours. I understand that the pie would have thawed out, but with experience with pies in the past, it should have kept its consistency somewhat. However, it ended up being like melted peanut butter ice cream pie. It went everywhere! I KNEW not to add milk, but I went against my own judgement.
If you are going to keep in refrigerated and take it out RIGHT BEFORE serving it would be okay, but do not let it lose it's coldness or you will have pie filling everywhere! With that said,it is still a great tasting pie, but my previous peanut butter pie recipe did not call for milk,and it held together well even after sitting for a little while.
So my advice would be, if you are going to take this to a reunion or get together where it will have to sit out for an hour or so, DO NOT add milk! :)
As a professional Chef married to a diabetic Husband, I look for recipes that are easily converted to no-sugar or low-sugar without sacrificing taste or presentation.
This recipe is FABULOUS made in a low sugar version and very very simple to do. Substitute Splenda sweetener for the granulated sugar, substitute a low sugar graham cracker crust or make your own no sugar chocolate cookie crust like I did using store bought chocolate cookies crumbs with melted butter and pressed into a pie plate. Substiture low sugar peanut butter. The whipped topping from the store is already low sugar and then top with pieces of sugar free Reeses Peanut Butter cups and drizzled with sugar-free chocolate sauce.
My family and friends never knew when I served it up that it was low sugar....until I told them!
Great recipe. Only it doesn't take a whole 16 oz tub of whipped topping. More like 3/4 that amount.
This pie is fantastic! I halved the recipe to make only one 9-inch pie, but kept some ingredients the same. I added one 8 oz. cream cheese, one cup of powdered sugar, one cup of peanut butter and one container of cool whip (the smaller one). I also added chopped Reese's Peanut Butter cups, both in the pie and sprinkled on top. It was very sweet and rich, I could only have a small piece, but enjoyed it very much! :) Thanks Megan.
I brought this to a post-New Year's party where we were all on diets, so I subbed in light Cool Whip, light cream cheese and skim milk. The taste was awesome and we couldn't tell it was low fat!
Easy Dreamy Pie. Reminds me of a frozen Peanut Butter Cup. I used non fat milk, fat free cool whip, and low fat cream cheese. This pie is plush!
This pie is the best. I have a family of peanut butter addicts and this is a necessity for us. I however put in the fridge to set up rather than the freezer. I don't change anything else. If you are a peanut butter fan, this is the recipe for you. It is also good if you want to bake a regular pie crust.
* Percent Daily Values are based on a 2,000 calorie diet.
No Bake Peanut Butter Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 251
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