Fluffy Peanut Butter Pie

Fluffy Peanut Butter Pie

21 Reviews 1 Pic
  • Prep

    40 m
  • Ready In

    5 h 10 m
Recipe by  ALLPAL237

“A no-bake, rich, chilled, fluffy peanut butter pie with a chocolate crispy rice crust. This pie is also good frozen!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. 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.
  2. Press mixture into bottom and up sides of a lightly greased 9 inch pie pan. Let chill for 30 minutes.
  3. 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.
  4. 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.

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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 make up your mind.



Very good! I only used half the recommended lemon juice and it turned out perfect! Easy pleaser!



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 could 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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Amount Per Serving (8 total)

  • Calories
  • 707 cal
  • 35%
  • Fat
  • 51.3 g
  • 79%
  • Carbs
  • 55.3 g
  • 18%
  • Protein
  • 14.3 g
  • 29%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 392 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Pie I


next recipe:

Light and Fluffy Peanut Butter Pie