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Peanut Butter Pie

Peanut Butter Pie

Lisa G.

Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

OTTERCOON
180
1/18/2005

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 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
166
3/5/2009

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.

ATRANTER
106
12/13/2003

This is a great and easy recipe. Sets up much better than other peanut butter pie recipes I've tried which turn out way too soupy.