Creamy Peanut Butter Pie Recipe
Creamy Peanut Butter Pie Recipe photo by Taste of Home

Creamy Peanut Butter Pie Recipe

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Quartered peanut butter cups top this rich smooth pie that's always a hit at gatherings. It saves time, too, because it can be made in advance and frozen until needed. —Rhonda McDaniel, Rossville, Georgia
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2/3 cup creamy peanut butter
  • 2/3 cup whipped topping
  • 14 peanut butter cups,divided
  • 1 chocolate crumb crust (9 inches)


  1. In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture.
  2. Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings.
Originally published as Creamy Peanut Butter Pie in Quick Cooking May/June 2002, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 24, 2016

"This pie was really yummy when paired with a scoop Belgian Chocolate ice cream. You only need a small piece as it is very rich. I used a regular pastry crust that I baked off first and cooled. I also used miniature Reese's and it looked and tasted wonderfully!"

Reviewed May. 25, 2016

"Great recipe, easy to throw together and well received by those lucky enough to eat it. Liked the candy garnish. May add a layer or swirl of chocolate sauce/hot fudge and some peanuts next time. Will make again for sure."

Reviewed Feb. 19, 2016


Reviewed Oct. 15, 2015

"Great hit! delicious!! Thanks!"

Reviewed Feb. 21, 2015

"Yummy! I added a tub of coolwhip instead of 2/3c. Came out delicious!"

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