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Creamy Peanut Butter Pie

 Creamy Peanut Butter Pie
Quartered peanut butter cups top this rich smooth pie from Rhonda McDaniel of Rossville, Georgia. "It's always a hit at gatherings," she says. "It saves time, too, because it can be made in advance and frozen until needed."
6-8 ServingsPrep: 15 min. + chilling

Ingredients

  • 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)

Directions

  • 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.
  • Spoon into crust. Quarter remaining peanut butter cups; arrange over
  • the top. Refrigerate for at least 4 hours before serving. Yield: 6-8
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.