EAGLE BRAND® Frozen Peanut Butter Pie

EAGLE BRAND® Frozen Peanut Butter Pie


"Celebrate any occasion with the rich and creamy flavor of peanut butter topped with chocolate fudge."

Ingredients 50 m {{adjustedServings}} servings 789 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 789 kcal
  • 39%
  • Fat:
  • 52.3 g
  • 80%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Chocolate Crunch Crust: In heavy saucepan, over low heat, melt butter or margarine and semi-sweet chocolate chips. Remove from heat; gently stir in oven-toasted rice cereal until completely coated. Press on bottom and up side to rim of buttered 9-inch or 10-inch pie plate. Chill 30 minutes.
  2. Pie filling: In large bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk then peanut butter until smooth.
  3. Stir in lemon juice and vanilla. Fold in whipped cream. Turn into prepared crust.
  4. Drizzle topping over pie. Freeze 4 hours or until firm. Return leftovers to freezer.
Tips & Tricks
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See how to make yummy gluten-free peanut butter cookies.

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Rich chocolate meets peanut butter in these deliciously simple treats.

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Reviews 19

  1. 24 Ratings


I used the recipe twice now, cooking for my beautiful wife to be whom loves peanut butter. The first time I followed the instructions to the 'T', except the pie crust. I trusted some other reviews as well as my taste bud 'instinct' and used pre made Oreo pie crust. The filling did not satisfy our hopes. It left me feeling a robbed and broken man... I just knew this pie had potential of magnificent proportions. So, after some time pondering, I came back to this with my sleeves rolled up and I wasn't leaving with another disappointment. My heart just couldn't take it. All I did for the second time around was switch the vanilla and lemon juice amounts, even adding just a little more vanilla because I kicked the peanut butter up to 1 cup. Again using that magical pre made Oreo Crust, AND IT BECAME ONE OF MY TOP FIVE FAVORITE DESERTS OF ALL TIME!!!! Adding a little more peanut butter made it a little more creamier!!!!!!! A day or two in the freezer and it still isn't losing it's phenomenally smooth texture! It probably wouldn't last past a few days though... EVERYONE IN THE HOUSE KILLS IT!


This is a great recipe. Easy, fast and really good. I was a little worried about using Rice Krispies in a crust but they worked out fine. Followed the recipe with the exception of cutting the fresh lemon juice back to 1 tablespoon and thought it was perfect. I also didn't drizzle the fudge topping on until right before serving. Chopped mini reese's cups and sprinkled those and a few peanuts on top too. YUM! The first piece did not cooperate when I tried to remove it from the pan. I dipped the bottom of the pie in shallow hot water for a few seconds and that problem was fixed. Very pretty presentation and a great ending to our 4th of July meal.


This was incredible. The smooth and silky peanut butter filling is a real treat. Plus with the fudge topping, you can make it look fancy. I made TWO changes that I should mention. I added just one TBSP of lemon juice because I felt two would be a bit too much lemon. Also, for the crust I used an off-brand honey nut cheerios because it was what I had. It all worked though and this is a definite keeper recipe!