Peanut Butter Pie XIX

Peanut Butter Pie XIX

28 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    2 h 5 m

“I serve this excellent, very creamy, peanut buttery pie every Christmas and its gone in 5 minutes.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. In a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour.
  2. Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving.

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Reviews (28)

Rate This Recipe


I did a modification on this one... I used an Oreo pre-made crust... I can't imagine it tasting any better! It was soo good and rich! My husband, who happens to be a peanut butter FANATIC, has claimed it to be better than any other he has tasted. Definitely a keeper recipe, I have already made it 5 times!

Amy G

Amy G

Delicious and easy. I used a graham cracker crust and didn't use as much whipped topping as suggested, also chopped reese's peanut butter cups and put on the top. Great for peanut butter lovers!



Try this pie with a graham cracker crust, it's just as good, and a little bit easier.

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Amount Per Serving (8 total)

  • Calories
  • 751 cal
  • 38%
  • Fat
  • 56.1 g
  • 86%
  • Carbs
  • 52.5 g
  • 17%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 441 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Smooth and Creamy Peanut Butter Pie


next recipe:

Peanut Butter Pie V