Peanut Butter Pie

65 Reviews

“Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com. ” - by Lisa G.

Ingredients

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

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Metric US

Original recipe yields 1 pie

Directions

Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Nutrition

Amount Per Serving (8 total)

Calories
605 cal
30%

Fat
43.1 g
66%

Carbs
49.5 g
16%

Based on a 2,000 calorie diet

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Reviews (65)

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OTTERCOON

Jan. 18, 2005

"This was really good! I made it with a chocolate graham cracker crust and added a thin layer of chocolate pie filling (chocolate pudding) to the bottom before adding the peanut butter filling. I added..." See more a bit of vanilla to the filling and skipped the extra whipped topping and the peanut butter cups. My husband is absolutely in love with this pie and says he wants one a week!"

MARPRINC

Mar. 5, 2009

"To make this even more decadent, freeze the pie after you spoon the filling in the crust. After it is frozen solid, add a layer of hot fudge sauce before adding the whipped topping...." See more"