Peanut Butter Pie XIV6 Reviews
“A delicious, cool pie.” - by S. Beavin
Original recipe yields 2 pies
- In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
- Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
- Garnish with chopped nuts. Freeze until firm, then serve.
Amount Per Serving (16 total)
- 534 cal
- 28.2 g
- 65.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"This is great! I made a graham cracker crust, and even though it was hard to spread the mixture in it, it still came out great after being frozen. I didn't add in the lemon juice, because after tastin..." See moreg the peanut butter mixture, I thought it was too good to add that in. Great!"
"Super easy to make, and fun to play with. I did not follow the recipie exactly because I was going for a dense, very peanut buttery creation. I skipped the lemon juice entirely and used only about 1..." See more/2-3/4 of a can of sweetened condensed milk. I also used about 2-2.5 cups of extra crunchy peanut butter. Finally, I started with a layer of hot fudge then alternated with the peanut butter. Make sure the fudge is really hot when you spread it on the crust otherwise it makes a mess. If you have the time and inclination, you may want to freeze the pb layer before putting on more fudge if you're concerned about making it look perfect. A great recipie!"
Peanut Butter Pie 2000
Light and Fluffy Peanut Butter Pie
Just swipe to see more like this.