Peanut Butter Pie XVIII

Peanut Butter Pie XVIII

13 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 d
sal
Recipe by  sal

“Melted candy bars and peanut butter in a fluffy frozen no-bake pie.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. In a saucepan, combine 20 fun size candy bars, half-and-half, peanut butter and chocolate fudge topping. Heat on low until candy is melted and mixture is smooth. Remove from heat and fold in the whipped topping. Pour into crust and freeze overnight.
  2. Garnish frozen pie with additional whipped topping and chopped candy, and drizzle with chocolate syrup.

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Reviews (13)

Rate This Recipe
caliboo
5

caliboo

This pie is great! I made it for Easter and everyone loved it! The only change I made was to use milk instead of half and half, because I forgot to buy it! I will definitely make this again!

Jeepin' mom
2

Jeepin' mom

I just won the Superbowl Ladies Bake Off at church with this recipe! What a great pie! Sinfully rich and easy to make. Made recipe just as written but forgot to drizzle with chocolate. Thanks for the recipe.

ADZELL
2

ADZELL

This was very good, but extremely rich. I made a few adjustments; first of all I forgot to pick up fudge topping, so just subbed chocolate sauce & a few pieces of melted milk chocolate. In addition, I only used 16 Snickers fun size bars. Once I folded in the whipped topping, I also added in a few chuncks of Reese's pb cups that I had chopped up, just for texture. I used a deep dish graham cracker pie crust and had waaaayyyy too much filling; probably could have made 2 regular sized pies. Put the pie in the freezer for 5 hours and then swirled with chocolate sauce & topped with more chopped peanut butter cups. Everyone at dinner said it was really, really good (even my picky mother) & that is what I was hoping for! Just make sure to remember that a little slice of this pie goes a looonnnggg way. :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 732 cal
  • 37%
  • Fat
  • 44 g
  • 68%
  • Carbs
  • 77.5 g
  • 25%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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