Peanut Butter Pie XVII

Peanut Butter Pie XVII


"This is a rich pie with a VERY peanut buttery flavor."


2 h 30 m {{adjustedServings}} servings 475 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 39.6 g
  • 61%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.
  3. In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.
  4. Whip the remaining 1 cup of cream. Serve the pie with whipped cream.
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  1. 12 Ratings


My 6 year old son made this for his dad! It turned out amazing! Very creamy with a rich peanut butter taste. We topped with whipped cream and chocolate sauce. Will definately make again!! :)

Very creamy and very tasty! I made minor changes just to improve the health quality of the recipe, regardless, my rating is the same for each version! For the crust, I used half low-fat graham c...

This was great! Better than I've had in restaurants! Everyone loved it! Thanks!!!!