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

Peanut Butter Pie Recipe

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4.5 6
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This smooth creamy pie with a big peanut butter taste reminds me of Mom. It's sure to be a hit around your house, too. I like to make this dessert in the summer because it's simple to prepare and the kitchen stays cool.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6-8 servings


  • 2 packages (3 ounces each) cook-and-serve vanilla or chocolate pudding
  • 4 cups milk
  • 1/2 cup creamy peanut butter
  • 3/4 cup confectioners' sugar
  • 1 pastry shell (9 inches), baked
  • Whipped cream

Nutritional Facts

1 serving (1 piece) equals 411 calories, 23 g fat (9 g saturated fat), 33 mg cholesterol, 319 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.


  1. In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top. Yield: 6-8 servings.
Originally published as Peanut Butter Pie in Taste of Home August/September 1993, p37

Nutritional Facts

1 serving (1 piece) equals 411 calories, 23 g fat (9 g saturated fat), 33 mg cholesterol, 319 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.

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Reviewed Feb. 22, 2015

"The directions don't go along with the ingredients or the reviews: It calls for a pastry shell but refers to "crumbs" being set aside for the topping??? Reviewer talk about "peanuts" but that is not consistent with the recipe either. I really like that this is one peanut butter pie recipe that is actually far lower in calories than all others!"

Reviewed Apr. 5, 2014

"A five-star pie for sure! I always use the chocolate pudding in this, and sometimes up the chocolate factor even more by using chocolate whipped cream on top instead of regular. It reminds me of a pie our family has enjoyed at a New England truck stop. I just adapted this recipe this week to make a layered dessert in a 13x9 pan rather than a pie, to make more servings. It turned out great! I agree with a previous reviewer -- it should chill at least 4 hours for the best flavor and consistency."

Reviewed Jul. 1, 2013

"I just love this recipe. It is quick and easy but tastes so good, especially to a peanut butter like me. I will sometimes drizzle chocolate sauce over each slice just before serving. I also have made a banana-PB variation of this pie by substituting banana pudding mix for the vanilla or chocolate and also adding slices from 2 peeled bananas to the bottom of the baked pie shell.

I always chill it at least 4 hours (if not longer) before serving in order to make sure that it is well set and slices nicely.
The crumb filling/topping of this pie is so good!"

Reviewed Jan. 12, 2013

"My husband and I really like this pie. I do not add the peanuts though."

Reviewed Jan. 2, 2013

"went down well with the boys will make again"

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