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READY IN ABOUT 2¼ hrs

Peanut Butter Pie XIX

Read Reviews (27)

"I serve this excellent, very creamy, peanut buttery pie every Christmas and its gone in 5 minutes." — ZIGGYSKITCHEN

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Original recipe makes 1 - 9 inch pie Change Servings

1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
1 1/2 cups peanut butter

2 (8 ounce) containers frozen whipped topping, thawed
1 (9 inch) pie shell, baked

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Directions

In a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour.
Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving.

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PREP 5 mins
READY IN 2 hrs 5 mins

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I did a modification on this one... I used an Oreo pre-made crust... I can't imagine it tasting any better! It was soo good and rich! My husband, who happens to be a peanut butter FANATIC, has claimed it to be better than any other he has tasted. Definitely a keeper recipe, I have already made it 5 times!

—Ashley

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Most Helpful Critical Review

Oct 28, 2009

I thought this was TOO "peanut buttery", was kinda thick and hard to eat. I think it could use a little more whipped topping for the filler. :)

—mamaluvs2cook

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33 Ratings

Jul 09, 2008

Delicious and easy. I used a graham cracker crust and didn't use as much whipped topping as suggested, also chopped reese's peanut butter cups and put on the top. Great for peanut butter lovers!

—Amy G

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Nov 26, 2003

Try this pie with a graham cracker crust, it's just as good, and a little bit easier.

—SARAN_ANGEL

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Jan 09, 2005

This pie was delicious. We served it on Christmas day and it was a huge hit with everyone! It is very peanut buttery and creamy! YUM!

—DOLSFAMILY

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Jan 11, 2012

I love this pie. It is ridiculously easy to make. I used an Oreo pre-packaged pie crust, and drizzled the top with mixed chocolate chips and peanut butter chips. It tastes more like peanut butter than like sugar, which was what I was looking for in a peanut butter pie recipe... if you like that too, then I suggest adding 1/2 tsp of salt to the recipe to really bring up the peanut butter flavor. I am making it again this weekend... my husband loved it so much that he requested it for his birthday instead of cake.

—BakerJen

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Mar 30, 2009

Very easy. Used a graham cracker crust and powdered sugar. Definitely needs some chocolate in there somewhere - whether crumbled Reese's, chocolate chips, drizzled syrup or fudge topping. I used what was on hand - drizzled chocolate syrup and chopped peanuts. But there was no 'wow' factor, probably won't make again.

—Tracy

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Dec 16, 2007

I made this for my family Christmas party. Of all the desserts, this was the first and only to go. It was a huge hit! I got rave reviews on it. I do think the next time I make it I'll cut back on the amount of sugar. Thanks for the great recipe!! I also want to add that I used an Oreo cookie crust and drizzled melted chocolate on the top. Yummy!

—AnnieO60

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Nutrition

Calories
751 kcal
38%

Carbohydrates
52.5 g
17%

Cholesterol
31 mg
10%

Fat
56.1 g
86%

Fiber
3.3 g
13%

Protein
16.4 g
33%

Sodium
441 mg
18%

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

Nutritional Information

Peanut Butter Pie XIX

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 751
Calories from Fat: 505

% Daily Value *
Total Fat 56.1g 86 %
Saturated Fat 25.4g 127 %
Cholesterol 31mg 10 %
Sodium 441mg 18 %
Potassium 373mg 10 %
Total Carbohydrates 52.5g 17 %
Dietary Fiber 3.3g 13 %
Protein 16.4g 33 %
Sugars 36.2g
Vitamin A 9 %
Vitamin C 0 %
Calcium 6 %
Iron 20 %
Thiamin 13 %
Niacin 76 %
Vitamin B6 18 %
Magnesium 29 %
Folate 30 %

* 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.