Recipe by JJOHN32
"Who can resist a peanut butter pie?"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 (8 ounce) package
smooth peanut butter
frozen whipped topping, thawed
1 (9 inch)
prepared graham cracker crust
finely chopped peanuts
I actually changed this recipe quite a bit. I used all 8oz of cream cheese, 3/4 cup XXX sugar, 1/2+ peanut butter. To thin out the peanut butter mixture I added just a splash of milk (1-2 T). I also used about 4 cups of heavy whipping cream instead of the frozen stuff, I think it has a better flavor and consistancy for this recipe. After that was whipped up I folded it into the peanut butter mixture and filled the pie shell. Wonderful recipe! Hope these suggestions help out! Thanks for sharing.
My oldest son and I made this peanut butter pie together. We made our own graham cracker crust from scratch. After spreading the filling into the graham cracker crust, I drizzled a little chocolate syrup over the pie before sprinkling with the chopped peanuts. Though this pie is good, it needs more cream cheese and peanut butter--both for flavor and to fill up the pie crust a little more. If I make this again, I'd increase both.
I found this pie to be very peanut-buttery and rich - almost too rich. I definitely wouldn't agree that it needs more peanut butter and less cream cheese. Also, my filling came out pretty fluffy.. if it doesn't, maybe the problem is your folding technique?
When I put the filling in the pie shell, it looked really empty, so I made another batch of filling and made a nice full pie (it was overkill though - too much to fit in the pie shell). I think next time I'll just put the rest of the tub of cool whip on top, and then top that with the peanuts.. it'll look nicer, fill out the pie, and cut down on the richness. I would have given this recipe 5 stars if those had been the instructions.
Oh - I also added mini chocolate chips to the top for a little different flavor.
**This is an update since I first wrote this review.. I looked back at my recipe, and saw that I had written down 1/2 cup peanut butter instead of 1/3.. not a huge difference, but that could be why it was very peanut-buttery.
This is an exceptionally good pie!
But I would recomend doubling it to make it a nice thick pie.
this is the best peanut butter cream pie i have ever eaten !!!
Delecious peanut butter cream pie, I love peanut butter and creamcheese so this is such a perfect dessert in my books! I made a lower-fat version (low fat cream, low fat cream cheese, splenda etc) and it still turned out great so I'm sure the full fat version would be even more amazing. :)
Absolutely wonderful! Have made it 2x for work and everyone loves it. Am making 2 of them tonight for a coworker who doesn't even like peanut butter that well but just loves this pie! I substitute grated chocolate on top in place of the peanuts for a little difference
I made this with a chocolate graham crust, and I ended up having to add another cup of Cool Whip ("extra creamy") because there wasn't really enough filling. This was SO good! Not too sweet, not too rich, but surprisingly decadent and satisfying. I'll definitely be making this again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make the famous peanut butter pie created by Serendipity 3.
This pie is rich and creamy, and so easy to make.
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.