EZ Peanut Butter Pie I

EZ Peanut Butter Pie I

44 Reviews 1 Pic
Karen Resciniti
Recipe by  Karen Resciniti

“A cool and creamy peanut butter treat!”

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Adjust Servings

Original recipe yields 1 pie



  1. Beat the cream cheese, sugar and vanilla together. Add the peanut butter and mix well. Fold in the dessert topping until completely blended.
  2. Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. Note: Good in a chocolate crust with chocolate chips sprinkled on top.

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Reviews (44)

Rate This Recipe


THE BEST PEANUT BUTTER PIE EVER! I was looking for a recipe as good as one an old friend of mine used to make--I think this beats it! Everyone RAVED about how delicious this was with melted chocolate chips drizzled over the top. I also made a double recipe in a 13 x 9 pan and cut into squares and put in mini muffin cups to sit out at a party--BIG HIT!



This is a really great pie if you are in a fix and need something delicious and quick. But it's so rich that putting chocolate chips on top seemed to throw it overboard. A nice alternative would be very thin chocolate shavings. :o)



I did use an oreo crust to save time. The only thing I would do different is use confectionary sugar and eliminate the regular sugar. It makes a creamier consistancy. I put fudge sauce on the crust before putting in the filling. I also drizzled some on top and decorated with peanut butter cups.

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Amount Per Serving (8 total)

  • Calories
  • 530 cal
  • 27%
  • Fat
  • 35.5 g
  • 55%
  • Carbs
  • 47.2 g
  • 15%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Pie I


next recipe:

Chocolate Peanut Butter Pie III