Peanut Butter Pie

Peanut Butter Pie

30 Reviews 1 Pic
Lisa G.
Recipe by  Lisa G.

“Peanut butter refrigerator pie, very easy to make.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
  2. Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

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Reviews (30)

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I have made this twice now since Thankgiving, it is sooo good! The second time I made it I doubled the peanut butter to 1 cup. Made it more peanutbuttery and a little less creamcheesy.



One of my kids favorite pies. I add chocolate pudding to the bottom of the pie shell and then put the peanut mixture on top of it. A favorite of all that have tried it.



This was really good. I think it really needed the peanut butter cups as I didn't think it was all that rich. I crumbled them up all over the top and just let my guests put extra Cool Whip on top if they desired. Most did not. Super easy! Tastes great.

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Amount Per Serving (8 total)

  • Calories
  • 608 cal
  • 30%
  • Fat
  • 43.1 g
  • 66%
  • Carbs
  • 50.2 g
  • 16%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 378 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Smooth and Creamy Peanut Butter Pie


next recipe:

Light and Fluffy Peanut Butter Pie