Maple Peanut Butter Pie Recipe

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

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Maple nut goodies have been a favorite candy of mine since I was a child, and I think the flavors taste just as great in a pie! This pie freezes well, too—just take it out to thaw 30 minutes before serving. —Crystal Schlueter, Northglenn, Colorado
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
  • 3 tablespoons butter, melted
  • 1/3 cup hot fudge ice cream topping
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 teaspoon maple flavoring
  • 1-1/4 cups confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup heavy whipping cream
  • 2 tablespoons maple syrup
  • 1/4 cup chocolate-covered peanuts, coarsely chopped

Directions

In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.
In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts. Yield: 8 servings.
Originally published as Maple Peanut Butter Pie in Taste of Home December 2013

Nutritional Facts

1 piece: 773 calories, 53g fat (25g saturated fat), 84mg cholesterol, 373mg sodium, 63g carbohydrate (41g sugars, 3g fiber), 13g protein.

  • 1-1/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies)
  • 3 tablespoons butter, melted
  • 1/3 cup hot fudge ice cream topping
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 teaspoon maple flavoring
  • 1-1/4 cups confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup heavy whipping cream
  • 2 tablespoons maple syrup
  • 1/4 cup chocolate-covered peanuts, coarsely chopped
  1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes.
  2. In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set.
  3. In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts. Yield: 8 servings.
Originally published as Maple Peanut Butter Pie in Taste of Home December 2013

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Reviews forMaple Peanut Butter Pie

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bonito15 User ID: 6959830 268328
Reviewed Jun. 24, 2017

"If you love maple and peanut butter you will love this. delicios"

MY REVIEW
wendyfaye User ID: 8128760 199377
Reviewed Nov. 27, 2014

"Very good - you can only eat one piece at a time though - it will definitely clear up any sugar issues you might have!!! The maple cookie crust is magic for this recipe."

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