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Peanutty Pie

 Peanutty Pie
"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."
12-16 ServingsPrep: 20 min. + chilling


  • 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
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butter
  • 3 tablespoons sugar
  • 1/3 cup half-and-half cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Chopped peanuts, optional


  • 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

2 of 2

Peanutty Pie (continued)

Directions (continued)

  • in. of crust. Sprinkle with peanuts if desired. Chill for at least 4
  • hours. Refrigerate leftovers. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 552 calories, 33 g fat (18 g saturated fat), 41 mg cholesterol, 262 mg sodium, 59 g carbohydrate, 1 g fiber, 6 g protein.