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Frosty Peanut Butter Pie Recipe

Frosty Peanut Butter Pie Recipe

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma
TOTAL TIME: Prep: 10 min. + freezing YIELD:6 servings


  • 4 ounces cream cheese, softened
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 inches)
  • 2 teaspoons chocolate syrup


  • 1. In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set.
  • 2. Remove from the freezer 30 minutes before serving. Yield: 6 servings.

Nutritional Facts

1 serving (1 piece) equals 411 calories, 25 g fat (13 g saturated fat), 21 mg cholesterol, 243 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Frosty Peanut Butter Pie

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Reviewed Apr. 13, 2016

"This a wonderfully simple recipe that you can make and put in the freezer to be ready for company any time!"

Reviewed Feb. 29, 2016

"This is a great pie to let young chefs help in the kitchen! Feel free to let the kids lick the spoon on this dessert! As a tip, it greatly helps to spray the inside of your measuring cup with non-stick spray to allow peanut butter to remove easily. As a volunteer food editor with Taste of Home magazine I enjoy recipes that use classic ingredients and are quick to put together."

Reviewed Feb. 28, 2016

"The best and easiest peanut butter pie!!!!!!!! Will definitely make again and put with my favorite desserts."

Reviewed Jul. 14, 2015

"Whenever I bring this I'm always asked to bring it again. Very good."

Reviewed May. 21, 2015 Edited Jun. 10, 2015

"We are on a fat restricted diet. Always looking for ways to make high calorie/fat dessert re-dos.This makes a fabulous adaptation for those who have special dietary needs. Used non-fat cream cheese, and reduced fat peanut butter. Likewise, had a reduced fat graham cracker crust on hand. The result was creamy, rich, and delightful. Served to my daughter who said, "That was great" Calculated this to be ridiculously healthy with about 5 or so grams of fat per piece. For asthetics and taste added crushed peanuts. Definitely going into my permanent dessert file...a winner!"

Reviewed May. 14, 2015

"I also make this without the crust as a quick mousse type dessert. To reduce fat calories, instead of cream cheese I sometimes use Plain Non-Fat Greek Yogurt (HT brand)--one that is made with no additives and is thick. About 1/16 tsp salt is needed to maintain flavor with the yogurt version. To maintain richness though, I found that using the "extra creamy" version of Whipped topping really helps the texture and body in yogurt version without adding that much fat overall. I refrigerate for several hours and don't freeze. Chocolate syrup is optional. Sometimes I use H's "Special Dark Cocoa" powder and dust the top, or shaved chocolate bar from 72% or higher 3 oz chocolate bar.


Reviewed May. 12, 2015

"Really good and really easy!"

Reviewed Sep. 5, 2013

"Love this recipe! So easy to make and it looks and tastes great. I sometimes chill it overnight in the refrigerator rather than freezing it and serve it chilled, for a somewhat softer texture. I also sometimes sprinkle chopped peanuts over the top before chilling or freezing, for some added crunch."

Reviewed Jan. 30, 2013

"family loved it!!"

Reviewed Oct. 16, 2011

"I took this to a friend's house for dessert. Everyone loved it. It's very easy to make. This is one of my husband and son's favorite pie."

Reviewed Sep. 19, 2011

"Easy to make.. The usual frozen cool whip with a flavor pie.. it's alright not fantastic!"

Reviewed May. 3, 2010

"I bought The Taste of Home Busy Family Cookbook and this was the first recipe I made. My husband loves peanut butter, but I am not a big fan of it. I made this pie and it was so delicious. It only lasted two days and I am definately going to make it again."

Reviewed May. 18, 2008

"I needed to make a non-dairy dessert so I substituted Tofutti Better Than Cream Cheese. It was delicious!"

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