Peanut Butter Pie XVII Recipe - Allrecipes.com
Peanut Butter Pie XVII Recipe
  • READY IN hrs

Peanut Butter Pie XVII

Recipe by  

"This is a rich pie with a VERY peanut buttery flavor."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch springform Change Servings
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  • PREP

    20 mins
  • COOK

    8 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.
  3. In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.
  4. Whip the remaining 1 cup of cream. Serve the pie with whipped cream.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2008

My 6 year old son made this for his dad! It turned out amazing! Very creamy with a rich peanut butter taste. We topped with whipped cream and chocolate sauce. Will definately make again!! :)

 
Most Helpful Critical Review
Nov 14, 2011

I was not a big fan of this recipe. The peanut butter part seemed bitter, and there was too much cream cheese flavor. I did sweeten the whipped cream on top as another reviewer suggested, and I'm glad I did. I used a store-bought chocolate graham crust. The filling was piled high in the crust, but it did work. I will not be making this again.

 

12 Ratings

Mar 07, 2011

Very creamy and very tasty! I made minor changes just to improve the health quality of the recipe, regardless, my rating is the same for each version! For the crust, I used half low-fat graham crackers and half reduced-fat Oreo cookies mixed together while omitting the sugar completely (it's just not necessary). I used reduced-fat peanut butter, light cream cheese and halved the confectioner's sugar. If you prefer a more pronounced peanut butter flavor then I would increase to 2 cups or reduce the cream cheese to 8 oz. The filling was delicious, although definitely had a noticeable cream cheese flavor. I topped with the remaining graham cracker and Orea mixture. Mini chocolate chips would make a great addition to the pie filling. If you prefer the whipped topping, I recommend adding a dash of vanilla extract and 2 tbsp of confectioner's sugar to the final cup of heavy cream; without it the taste is blah. Next time I will make this in an actual pie pan. When I attempted to remove the springform pan, the pie nearly caved out the sides. Hope these suggestions help everyone!

 
Jun 10, 2005

This was great! Better than I've had in restaurants! Everyone loved it! Thanks!!!!

 
Mar 03, 2007

This was good! I was lazy and bought a oreo crust and ended up having leftover filling. Next time I make it I will buy 2 crusts and just double the topping.

 
Nov 30, 2010

I used a store bought graham cracher crust and heaped the filling in! I think the confectioners' sugar is to add more sweet to the whipped heavy cream. But again, I used store bought whipped cream and split the container. Regardless, AMAZING!

 
Apr 07, 2012

Not sweet enough! only 1/3 confectioners sugar in whole pie, should have known but it's done now. great tast otherwise.

 
Oct 31, 2011

This is very creamy due to the heavy cream instead of the whipped topping. I really like that,however, there wasn't enough sugar in it for me. I had to add another half cup of confectioner's sugar and then I added 1/4 cup to the whipped cream.

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 39.6 g
  • 61%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 332 mg
  • 13%

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

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