Peanut Butter Pie XVII8 Reviews
- Prep: 20 min
- Cook: 8 min
- Ready In: 2 hr 30 min
“This is a rich pie with a VERY peanut buttery flavor.” - by Bea
Original recipe yields 1 - 10 inch springform
- 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.
Amount Per Serving (12 total)
- 475 cal
- 39.6 g
- 22.9 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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"
"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!"
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