Peanut Butter Pie XVII

Peanut Butter Pie XVII

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    2 h 30 m
Bea
Recipe by  Bea

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch springform

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 (8)

Rate This Recipe
tmom1234
9

tmom1234

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
6

DLD

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
5

CHARLENAWT

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

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Nutrition

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

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Peanut Butter Pie I

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Chocolate Peanut Butter Pie III