Recipe By JJOHN32
Published Aug 25th
Prep 30m Cook - Additional 1h 30m Ready In 2h
Servings 1 - 9 inch pie Calories 374.5

Who can resist a peanut butter pie?

Recipe Ingredients

  • ½ (8 ounce) package cream cheese
  • 1 cup confectioners' sugar
  • ⅓ cup smooth peanut butter
  • 1 cup frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
  • ¼ cup finely chopped peanuts

Cooking Directions

  1. 1 Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
  2. 2 Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.

Nutrition Facts

  • Calories 374.5
  • Carbohydrate 40 g
  • Cholesterol 15.4 mg
  • Fat 22.4 g
  • Fiber 1.5 g
  • Protein 6.2 g
  • Saturated Fat 8.1 g
  • Sodium 264.1 mg
  • Sugar 29.5 g


  1. My oldest son and I made this peanut butter pie together. We made our own graham cracker crust from scratch. After spreading the filling into the graham cracker crust I drizzled a little chocolate syrup over the pie before sprinkling with the chopped peanuts. Though this pie is good it needs more cream cheese and - Read more ...
  2. I made this with a chocolate graham crust and I ended up having to add another cup of Cool Whip ("extra creamy") because there wasn't really enough filling. This was SO good! Not too sweet not too rich but surprisingly decadent and satisfying. I'll definitely be making this again. Thanks!
  3. The taste is ok but the filling wasn't enough to fill a pie- I had to keep adding more and more measurements to fill my pie. Good base recipe...
  4. Delecious peanut butter cream pie I love peanut butter and creamcheese so this is such a perfect dessert in my books! I made a lower-fat version (low fat cream low fat cream cheese splenda etc) and it still turned out great so I'm sure the full fat version would be even more amazing.:)
  5. I found this pie to be very peanut-buttery and rich - almost too rich. I definitely wouldn't agree that it needs more peanut butter and less cream cheese. Also my filling came out pretty fluffy.. if it doesn't maybe the problem is your folding technique? When I put the filling in the pie shell it - Read more ...
  6. I actually changed this recipe quite a bit. I used all 8oz of cream cheese, 3/4 cup XXX sugar, 1/2+ peanut butter. To thin out the peanut butter mixture I added just a splash of milk (1-2 T). I also used about 4 cups of heavy whipping cream instead of the frozen stuff, I think - Read more ...
  7. Absolutely wonderful! Have made it 2x for work and everyone loves it. Am making 2 of them tonight for a coworker who doesn't even like peanut butter that well but just loves this pie! I substitute grated chocolate on top in place of the peanuts for a little difference
  8. this is the best peanut butter cream pie i have ever eaten!!!
  9. This is an exceptionally good pie! But I would recomend doubling it to make it a nice thick pie.