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

Peanut Cream Pie Recipe

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You don't have to be a kid—only a kid at heart!—to relish this mile-high pie packed with peanut butter. The chocolate crust is a nice complement. —Peter Mitchell, Watertown, Wisconsin
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 12 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 3-3/4 cups confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (9 inches)
  • 1/3 cup miniature semisweet chocolate chips

Nutritional Facts

1 piece: 852 calories, 48g fat (24g saturated fat), 47mg cholesterol, 379mg sodium, 95g carbohydrate (72g sugars, 3g fiber), 13g protein


  1. In a large bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in whipped topping.
  2. Spread into crust. Sprinkle with chocolate chips. Refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Peanut Butter Pie in Taste of Home Christmas Annual Annual 2009, p58

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Reviewed Jan. 11, 2014

"Wow this pie was very tasty. The kids and I made this last night, but we changed it a little. We used 8-oz cream cheese, we made our own whipped cream, and we only had to use 2 tbsp sugar, 1 cup of heavy cream and a few drops of vanilla extract. We didn't use as much sugar, obviously. We used a little more than half of the peanut butter to keep the PB flavor. We added a little extra whipped cream on top before putting on the chocolate chips, and everyone was very happy how it turned out. All in all, we loved the recipe."

Reviewed Dec. 9, 2011

"Made this pie for my son in law. He enjoyed it, but I was hoping for something to knock his socks off. Will try another recipe next time."

Reviewed Nov. 30, 2011

"DELICIOUS!!! Mmmmmmmmm ,, i wish I could eat this all day and night long!! Only note to make is make sure you get two pie crusts, there is way to much filling for just one :)"

Reviewed Nov. 23, 2011

"3 and 3/4 cups of sugar is far too much. this pie was so sweet. i would make this again, but definetly cut the sugar in half."

Reviewed Nov. 21, 2011

"Very Yummy - but with 1 1/2 pkgs of cream cheese and 16 oz of whipped topping, I bet this recipe would fill 2 crusts. I'd bump up the peanut butter, too. But it's very similar to my recipe posted at"

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