Chocolaty Peanutty Pie

Chocolaty Peanutty Pie

14 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    8 h 40 m
Maureen Worman
Recipe by  Maureen Worman

“This dessert is sure to please your taste buds.”

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Ingredients

Adjust Servings

Original recipe yields 9 x 13 inch pie

Directions

  1. Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
  2. Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
  3. In another bowl, combine pudding mixes with the skim milk.
  4. Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.

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Reviews (14)

Rate This Recipe
Oprah
8

Oprah

This recipe is absolutely delicious and so easy to prepare. Everyone loved it and I was asked for the recipe many times over.

BunnyGirl
7

BunnyGirl

This was sooo good. Made in a 9x13 cake pan and it was great. Brought this to a company "food day" and it was gobbled up! I made a couple of adjustments...added more peanut butter to cream cheese and more surgar. I just 'taste tested' until I got the flavor I wanted. I also used real whipping cream instead of the frozen and it turned out great. Thanks for the recipe.

mommymeggy
4

mommymeggy

This was only ok. I found the crust too peanutty and there wasn't enough sweetness to counteract it. It has a very mild flavor that isn't really worth the effort of this pie. Peanut Butter Pie I is much better.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 886 cal
  • 44%
  • Fat
  • 57.3 g
  • 88%
  • Carbs
  • 82.9 g
  • 27%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 779 mg
  • 31%

Based on a 2,000 calorie diet

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No Bake Peanut Butter Pie

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