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—Nina Rufener, Rittman, Ohio
This recipe is:
Quick
Nutritional Facts 1 piece (calculated without chocolate syrup and nuts) equals 371 calories, 21 g fat (7 g saturated fat), 29 mg cholesterol, 265 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Freezer Peanut Butter Pie in Country Woman May/June 1994, p35
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Reviewed on Jul. 26, 2010 by daisyw
I also had trouble spreading the peanut butter/corn syrup mixture. I had to make a second batch just to have enough to cover the pie as the first batch of peanut butter/corn syrup just became a clump in the middle. The second batch I microwaved the peanut butter and it worked perfectly.
Reviewed on Jul. 10, 2010 by DKM2
We loved this! I used room temperature peanut butter and corn syrup and it was not hard to spread at all. Instead of walnuts, I used chopped cashews because it was what I had. Will definitely make again.
Reviewed on Jul. 05, 2010 by College Hill
delicious! However, I have trouble with the softened of ice cream and adding the peanut butter mixture on top. I have to use my fingers for both. Any suggestions?
Reviewed on Jun. 05, 2010 by Kris Countryman
I really like Peanut Butter Pie but this one was not my favorite. The peanut butter was hard and somewhat difficult to eat.
Reviewed on Jun. 03, 2010 by julyprincesspatricia
Try this: 1 cup peanut butter mixed w/4 cups softened vanilla ice cream. Spread in graham cracker crust (reserve some crumbs for topping the pie - if making homemade) and freeze. Much better (and easier) than using corn syrup!
Reviewed on Jun. 02, 2010 by pawliepaws
Best dessert I've ever made. Instead of topping it with walnuts, I topped with chopped up Reese's Peanut Butter Cups.
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