Peanut Butter Pie XVII Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Whip the remaining 1 cup of cream. Serve the pie with whipped cream.

Reviews (8)

tmom1234

Sep. 16, 2008

"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!! :)..." See more"

DLD

Mar. 7, 2011

"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 cracker..." See mores and half reduced-fat Oreo cookies mixed together while omitting the sugar completely (it's just not necessary). I used reduced-fat peanut butter, light cream cheese and halved the confectioner's sugar. If you prefer a more pronounced peanut butter flavor then I would increase to 2 cups or reduce the cream cheese to 8 oz. The filling was delicious, although definitely had a noticeable cream cheese flavor. I topped with the remaining graham cracker and Orea mixture. Mini chocolate chips would make a great addition to the pie filling. If you prefer the whipped topping, I recommend adding a dash of vanilla extract and 2 tbsp of confectioner's sugar to the final cup of heavy cream; without it the taste is blah. Next time I will make this in an actual pie pan. When I attempted to remove the springform pan, the pie nearly caved out the sides. Hope these suggestions help everyone!"