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

Peanut Butter Cream Pie Recipe

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5 8
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During the warm months, it's nice to have a fluffy, no-bake dessert that's a snap to make. Packed with peanut flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/2 cup peanut butter
  • 6 tablespoons milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  • 1/4 cup chopped peanuts

Nutritional Facts

1 serving (1 slice) equals 456 calories, 31 g fat (14 g saturated fat), 33 mg cholesterol, 304 mg sodium, 37 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight. Yield: 6-8 servings.
Originally published as Peanut Butter Cream Pie in Taste of Home August/September 1996, p31

Nutritional Facts

1 serving (1 slice) equals 456 calories, 31 g fat (14 g saturated fat), 33 mg cholesterol, 304 mg sodium, 37 g carbohydrate, 2 g fiber, 9 g protein.

Sweet White Wine

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

Reviews for Peanut Butter Cream Pie

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 1, 2015

"I've prepared this scrumptious dessert when it had been featured for Taste of Home! I recall NOT even needing to make any adjustments to this recipe! Whenever I've taken it to chapel luncheons/other special functions, it goes FAST! Thank you for sharing this recipe with Taste of Home! delowenstein"

MY REVIEW
Reviewed May. 17, 2015

"Delicious! I did use 1/2 cup of Xylitol instead of the confectioners' sugar. Just beat it really good to make sure it was all smooth and creamy. I used 4 T. of almond milk instead of the 6 T. regular milk. I also drizzled it with chocolate sauce and froze overnight. Took it to a church function and it was totally gone in a few minutes."

MY REVIEW
Reviewed Aug. 5, 2014

"So good!! I added chopped peanut butter cups instead of peanuts."

MY REVIEW
Reviewed May. 16, 2013

"I have made this dessert several times and it is DELICIOUS !! I also make it in individual dessert cups. It's so good it doesn't last long !"

MY REVIEW
Reviewed May. 2, 2013

"I've made this three times and it has been a It's been a huge hit every time. I have never had any left over. Instead of chopped peanuts I used Herseys peanut butter chips."

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