Peanut Butter Cream Pie Recipe

5 15 20
Peanut Butter Cream Pie Recipe
Peanut Butter Cream Pie Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Cream Pie Recipe

Read Reviews
5 15 20
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 6 tablespoons milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  • 1/4 cup chopped peanuts

Directions

In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the 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

Nutritional Facts

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

Popular Videos

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 6 tablespoons milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  • 1/4 cup chopped peanuts
  1. In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut Butter Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Dizzy108 User ID: 7863294 282429
Reviewed Jan. 21, 2018

"I am making this for first time and it set up great! I didn’t see that it is supposed to be chilled overnight and I wanted to take it tonight to friends house for dinner. Think it will be ok to freeze for about 5 hrs and serve?"

MY REVIEW
Stephanie User ID: 9379518 281775
Reviewed Jan. 8, 2018

"Amazing. My whole family loved this recipe!"

MY REVIEW
[email protected] User ID: 1594493 280070
Reviewed Dec. 28, 2017

"I tried it with a coco graham cracker crust. Outstanding!"

MY REVIEW
Angel182009 User ID: 6228642 278432
Reviewed Nov. 27, 2017

"I made this for Thanksgiving since the rest of the family doesn't like pumpkin pie. It was a big hit and I should have made more than one! I left out the nuts because of the little kids we had attending the dinner. It still turned out great without it"

MY REVIEW
dschultz01 User ID: 1076910 272945
Reviewed Sep. 12, 2017

"Delicious, easy recipe! I also topped it with chopped peanut butter cups (as well as the peanuts), which was an excellent decision!"

MY REVIEW
TheDix User ID: 607421 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."

MY REVIEW
delowenstein User ID: 3766053 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"

MY REVIEW
jfurnas User ID: 6417766 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."

MY REVIEW
dzz1qy User ID: 6636475 15855
Reviewed Aug. 5, 2014

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

MY REVIEW
LynnR40 User ID: 7264038 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 !"

Loading Image