Peanut Butter Pie V

10 Reviews

“This is my mom's recipe and it is very good and creamy.” - by Jan Guinn

Ingredients

2 (9 inch) prepared graham cracker crusts
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup crunchy peanut butter
2 (8 ounce) containers frozen whipped topping, thawed

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Metric US

Original recipe yields 2 - 9 inch pies

Directions

Mix together the cream cheese and confectioners' sugar. Cream well together.
Add vanilla and peanut butter and mix well.
Fold in 1 - 8 ounce container whipped dessert topping. Spoon into the pie shells. Then top each pie the remaining dessert topping. Chill before serving.

Nutrition

Amount Per Serving (16 total)

Calories
499 cal
25%

Fat
27.5 g
42%

Carbs
59.7 g
19%

Based on a 2,000 calorie diet

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Reviews (10)

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RaiderMom

Dec. 3, 2003

"This is a wonderful dessert! I must say that the previous person reviewing this must have reviewed the wrong pie, as these you DO NOT BAKE. I like to use creamy peanut butter, a 1# box of powdered s..." See moreugar (no need to measure it out), a 12 oz. container of Cool Whip instead of two- 8 oz. ones, and when I'm done I drizzle the tops with some Hershey's syrup and add some Reese's peanut butter morsels. Looks great AND tastes great!"

Mary Jo

Dec. 29, 2003

"I like to use creamy peanut butter instead of crunchy in this recipe. Also, after the pie is made, I drizzle chocolate over the top. The only way I could see that someone didn't like this recipe would..." See more be if they followed the directions wrong."