Peanut Butter Pie XVII

Peanut Butter Pie XVII

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    2 h 30 m
Recipe by  Bea

“This is a rich pie with a VERY peanut buttery flavor.”

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Adjust Servings

Original recipe yields 1 - 10 inch springform



  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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Reviews (8)

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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 crackers 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!



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

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Pie I


next recipe:

Chocolate Peanut Butter Pie III