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Peanut Butter Pie XVII

Peanut Butter Pie XVII

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Bea

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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

Directions

  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

tmom1234
10
9/16/2008

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!! :)

DLD
7
3/7/2011

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 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!

CHARLENAWT
7
6/10/2005

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