Peanutty Pie Recipe
Peanutty Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"MOM IS KNOWN far and wide for her generosity and hospitality, and I think this pie has become her trademark! Through the years, she's probably made thousands of these pies for family and friends. The combination of peanut butter, cream cheese and chocolate in a delicious tender pie crust is a delightful finale to any meal."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3/4 cup peanut butter
  • 3-3/4 cups confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup half-and-half cream
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 2 pastry shells (9 inches each), baked
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butter
  • 3 tablespoons sugar
  • 1/3 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • Chopped peanuts, optional

Directions

In a large bowl, beat the peanut butter, confectioners' sugar, cream cheese and cream until smooth. Beat in a third of the whipped topping. Fold in the remaining whipped topping. Divide and spoon into pastry shells, mounding slightly at edges. Chill.
For topping, in a small heavy saucepan, add the chocolate chips, butter, sugar and cream. Cook until chips are melted; stir until smooth. Remove from the heat; add vanilla.
Cover and let stand until cool. Spread over top of pies to within 1 in. of crust. Sprinkle with peanuts if desired. Chill for at least 4 hours. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Peanutty Pie in Reminisce Extra June 1994, p47

Nutritional Facts

1 piece: 552 calories, 33g fat (18g saturated fat), 41mg cholesterol, 262mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 6g protein.

  • 3/4 cup peanut butter
  • 3-3/4 cups confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup half-and-half cream
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 2 pastry shells (9 inches each), baked
  • TOPPING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butter
  • 3 tablespoons sugar
  • 1/3 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • Chopped peanuts, optional
  1. In a large bowl, beat the peanut butter, confectioners' sugar, cream cheese and cream until smooth. Beat in a third of the whipped topping. Fold in the remaining whipped topping. Divide and spoon into pastry shells, mounding slightly at edges. Chill.
  2. For topping, in a small heavy saucepan, add the chocolate chips, butter, sugar and cream. Cook until chips are melted; stir until smooth. Remove from the heat; add vanilla.
  3. Cover and let stand until cool. Spread over top of pies to within 1 in. of crust. Sprinkle with peanuts if desired. Chill for at least 4 hours. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Peanutty Pie in Reminisce Extra June 1994, p47

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Reviews forPeanutty Pie

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MY REVIEW
georgiasbreslin User ID: 1558766 12634
Reviewed Nov. 22, 2013

"My mom made this pie and it was awesome. I love peanut butter."

MY REVIEW
caroleigholley User ID: 1144457 15537
Reviewed Aug. 29, 2009

"Isn't that too much sugar?"

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