Peanut Butter Pie V

Peanut Butter Pie V

11 Reviews 1 Pic
Jan Guinn
Recipe by  Jan Guinn

“This is my mom's recipe and it is very good and creamy.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch pies

Directions

  1. Mix together the cream cheese and confectioners' sugar. Cream well together.
  2. Add vanilla and peanut butter and mix well.
  3. 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.

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Reviews (11)

Rate This Recipe
Mary Jo
13

Mary Jo

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 be if they followed the directions wrong.

RaiderMom
13

RaiderMom

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 sugar (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!

MRSO
9

MRSO

This is really good and creamy. It is very rich so you only need a small serving.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 499 cal
  • 25%
  • Fat
  • 27.5 g
  • 42%
  • Carbs
  • 59.7 g
  • 19%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Smooth and Creamy Peanut Butter Pie

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Light and Fluffy Peanut Butter Pie