Peanut Butter Cream Pie

Peanut Butter Cream Pie

32 Reviews 4 Pics
  • Prep

    30 m
  • Ready In

    2 h
Recipe by  JJOHN32

“Who can resist a peanut butter pie?”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
  2. Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.

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Reviews (32)

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I actually changed this recipe quite a bit. I used all 8oz of cream cheese, 3/4 cup XXX sugar, 1/2+ peanut butter. To thin out the peanut butter mixture I added just a splash of milk (1-2 T). I also used about 4 cups of heavy whipping cream instead of the frozen stuff, I think it has a better flavor and consistancy for this recipe. After that was whipped up I folded it into the peanut butter mixture and filled the pie shell. Wonderful recipe! Hope these suggestions help out! Thanks for sharing.



I found this pie to be very peanut-buttery and rich - almost too rich. I definitely wouldn't agree that it needs more peanut butter and less cream cheese. Also, my filling came out pretty fluffy.. if it doesn't, maybe the problem is your folding technique? When I put the filling in the pie shell, it looked really empty, so I made another batch of filling and made a nice full pie (it was overkill though - too much to fit in the pie shell). I think next time I'll just put the rest of the tub of cool whip on top, and then top that with the peanuts.. it'll look nicer, fill out the pie, and cut down on the richness. I would have given this recipe 5 stars if those had been the instructions. Oh - I also added mini chocolate chips to the top for a little different flavor. **This is an update since I first wrote this review.. I looked back at my recipe, and saw that I had written down 1/2 cup peanut butter instead of 1/3.. not a huge difference, but that could be why it was very peanut-buttery.

Sarah Jo

Sarah Jo

My oldest son and I made this peanut butter pie together. We made our own graham cracker crust from scratch. After spreading the filling into the graham cracker crust, I drizzled a little chocolate syrup over the pie before sprinkling with the chopped peanuts. Though this pie is good, it needs more cream cheese and peanut butter--both for flavor and to fill up the pie crust a little more. If I make this again, I'd increase both.

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Amount Per Serving (8 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 264 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Smooth and Creamy Peanut Butter Pie


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Alaskan Peanut Butter Ice Cream Pie