Peanut Butter Cream Pie Recipe - Allrecipes.com
Peanut Butter Cream Pie Recipe
  • READY IN 2 hr

Peanut Butter Cream Pie

Recipe by  

"Who can resist a peanut butter pie?"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    30 mins
  • READY IN

    2 hrs

Directions

  1. Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
  2. Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.
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Reviews More Reviews

Most Helpful Positive Review
Jul 03, 2004

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.

 
Most Helpful Critical Review
Jul 19, 2012

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.

 
Apr 18, 2006

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.

 
Aug 29, 2002

This is an exceptionally good pie! But I would recomend doubling it to make it a nice thick pie.

 
Feb 01, 2003

this is the best peanut butter cream pie i have ever eaten !!!

 
Dec 10, 2006

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. :)

 
Feb 25, 2003

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

 
May 10, 2010

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!

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 264 mg
  • 11%

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

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