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

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5 10 14
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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


  • 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 slice: 456 calories, 31g fat (14g saturated fat), 33mg cholesterol, 304mg sodium, 37g carbohydrate (26g sugars, 2g fiber), 9g protein .


  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

Sweet White Wine

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

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TheDix 250315
Reviewed Jul. 11, 2016

"Wow, great pie! Like others, I topped it with chopped peanut butter cups. So nice to not need to turn on the oven on a warm day. Yummy."

ckciraolo 246574
Reviewed Apr. 4, 2016

"GREAT pie - I used double ingredients and put into a 12-in graham crust. Gave it more height and smaller pieces went further. Definitely a keeper!"

delowenstein 230507
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"

jfurnas 226471
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."

dzz1qy 15855
Reviewed Aug. 5, 2014

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

LynnR40 7263
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 !"

Leigh0508 13806
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."

2124arizona 27628
Reviewed Jul. 24, 2012 Edited Jun. 19, 2016

"This pie brings back many special memories of my Father-in-Law. This was his most favorite peanut butter pie. I made it many, many times over the years. It's so simple to make and everyone loves it. I've used crushed butterfinger bars or chopped Reese's cups for the topping instead of peanuts."

marya54 7261
Reviewed Aug. 6, 2010

"This was delicious! I drizzled it with chocolate sauce as suggested by the other reviewer. It's very rich, so a little goes a long way. My guests loved it!"

sassyann39 10231
Reviewed Jul. 24, 2008

"Sprinkle with chopped pecans and drizzle with chocolate. So much better. This is so simple and great PB taste."

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