Peanut Butter Pie IX

4

"This pie can be made in one 9x13 pan too!"

Ingredients

8 h 20 m servings 838 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 58.3 g
  • 90%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. In a food processor grind the cookies. Mix with the melted butter. Place into two pie pans and freeze.
  2. Whip the cream cheese and slowly add sugar. Mix for 3 minutes on high speed. Add the peanut butter and mix. On low speed, mix in the whipped topping. Divide in two and place in pie pans lined with cookie crust.
  3. Let set overnight in the freezer or in refrigerator. Garnish with whipped cream and shaved chocolate.
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Reviews

4
  1. 6 Ratings

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In family of peanut butter pie lovers, not one person liked this. The texture is thick, dense, and heavy. It's almost the consistency of fudge that didn't set properly (I followed the recipe to...

Excellent! I made this and put it in a 9x13 pan. It was very rich and delicious. I drizzled chocolate syrup and crushed peanut butter cups on the top. Every one loved it! This one is a keeper! G...

My family loved this! So did all the high schoolers and college students who dropped by my house due to Thanksgiving break last week. I used a 9x13 pan, and it was so easy to pop out of the fr...

I think this is the recipe on the back of a Oreo Cookie package, and I lost it. Now I have found it again!