Recipe By Karen Hadley
Rating
Published May 19th
Prep - Cook - Additional - Ready In -
Servings 1 pie Calories 590.7

This pie is light and fluffy, and topped with chocolate syrup.

Recipe Ingredients

  • 1 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • ¾ cup peanut butter
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
  • 2 tablespoons chocolate syrup

Cooking Directions

  1. 1 Beat cream cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping.
  2. 2 Pour filling into crust. Drizzle syrup over the filling, and swirl. Chill.

Nutrition Facts

  • Calories 590.7
  • Carbohydrate 57.4 g
  • Cholesterol 47.5 mg
  • Fat 36.1 g
  • Fiber 2 g
  • Protein 13.6 g
  • Saturated Fat 15 g
  • Sodium 432.5 mg
  • Sugar 45.1 g

Reviews

  1. I'm not sure why more people have not tried this or why it hasn't gotten 5 stars all around...this pie is Delicious. I have tried peanut butter pie at restaurants but they always seem so pretentious. This is the perfect simple peanut butter pie.
  2. I can't believe I'm saying this but this pie is too rich! I have the biggest sweet tooth and usually tolerate rich foods all right but wow! If you make it be prepared for a RICH taste but almost sickening-sweet. My whole family could only eat one piece and that's it. I love peanut butter - Read more ...
  3. The flavor of this pie is very good but it did not turn out as thick as I would like. Maybe more cool whip next time. Also as one reviewer suggested a larger pie crust would be better as I had some filling left over (but I didn't mind licking the spoon:)).
  4. Just made this pie and it's way easier than I thought it would be. It tastes great too! I have one question; is the one cup of whipped topping actually one cup or like an 8oz tub of cool whip? I will definately be making this again. Yum.
  5. This pie was a last minute idea. I made a gluten-free crust of dry crushed gf double chocolate cookies from T-day and made up the pie. I used Redi Whip since it was all I had on hand worked beautifully froze for 30minutes and then to the fridge for another 30. It was ready for - Read more ...
  6. YUM! This pie was just what I was looking for. The only changes I made was using only 1 1/2 Tbsp. lemon juice using a chocolate oreo cookie crust and topping with mini chocolate chips. I will definately make this again! Thanks for posting:)
  7. This pie is awesome but if you want to add a twist to it instead of using sweetened condensed milk use chocolate sweetened condensed milk. It will even out some of the strong peanut butter flavor.
  8. It was nice but overly sweet. My family couldn't handle more than one piece.
  9. Very yummy. I made this at the last minute for a picnic and stuck it in the freezer for a 1/2 hour. It turned out perfect. I made a graham crust but added crushed pretzels which adds a 'nutty' flavor. I also sprinkled peanuts on the top. Everyone loved this pie! Thanks Karen.
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