Peanut Butter Pie IV

Peanut Butter Pie IV

12 Reviews 5 Pics
Karen Hadley
Recipe by  Karen Hadley

“This pie is light and fluffy, and topped with chocolate syrup.”

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Adjust Servings

Original recipe yields 1 pie



  1. Beat cream cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping.
  2. Pour filling into crust. Drizzle syrup over the filling, and swirl. Chill.

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Reviews (12)

Rate This Recipe


YUM! This pie was just what I was looking for. The only changes I made was using only 1 1/2 Tbsp. lemon juice, using a chocolate oreo cookie crust, and topping with mini chocolate chips. I will definately make this again! Thanks for posting :)

Nancee Wright

Nancee Wright

This pie is awesome, but if you want to add a twist to it, instead of using sweetened condensed milk, use chocolate sweetened condensed milk. It will even out some of the strong peanut butter flavor.



I'm not sure why more people have not tried this or why it hasn't gotten 5 stars all around.... This pie is delicious and I get cravings for it. I have tried peanut butter pie at restaurants but they always seem so pretentious. This is the perfect, simple peanut butter pie.

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Amount Per Serving (8 total)

  • Calories
  • 591 cal
  • 30%
  • Fat
  • 36.1 g
  • 56%
  • Carbs
  • 57.4 g
  • 19%
  • Protein
  • 13.6 g
  • 27%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 433 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Pie 2000


next recipe:

Light and Fluffy Peanut Butter Pie