“A no-bake, rich, chilled, fluffy peanut butter pie with a chocolate crispy rice crust. This pie is also good frozen!” - by ALLPAL237
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- To Make Crust: In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal until all pieces are completely coated.
- Press mixture into bottom and up sides of a lightly greased 9 inch pie pan. Let chill for 30 minutes.
- To Make Filling: In a large bowl, beat cream cheese until fluffy. Beat in condensed milk and peanut butter to cream cheese until smooth. Stir in lemon juice and vanilla, then fold in whipped cream.
- Pour mixture into pie crust. Drizzle syrup over top of pie; gently swirl with a spoon. Cover and refrigerate pie for 4 hours or until set. Refrigerate leftovers.
Nutrition
Amount Per Serving (8 total)
- Calories
- 707 cal
- 35%
- Fat
- 51.3 g
- 79%
- Carbs
- 55.3 g
- 18%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"I brought this to a family gathering and it definitely was a crowd pleaser!!! They volunteer me to bring dessert every time now in hopes of this pie! A perfect recipe to have when you just can't mak..." See moree up your mind."
Jen
"Very good! I only used half the recommended lemon juice and it turned out perfect! Easy pleaser!..." See more"
Biokerristry
"This was good, but possibly too sweet. I don't mind sweet recipes but I think the sweetened condensed milk made it a bit overboard. My guests liked it, but I also cut large pieces of the pie, which co..." See moreuld have been a problem. I am not too sure about the lemon juice in the recipe. I did really enjoy the crust, but might not make this again."
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