Girl Scout Peanut Butter Cream Pie

Cherie Szilvagyi


Steven, my son, is a chef and occasionally has time to enter cooking contests. As a new chef he participated in a cooking contest that had to include Girl Scout cookies. Agonizing about what to prepare, he came up with this recipe.

Taking first place in the competition landed him a full page article with picture in the Times Herald newspaper in Port Huron, MI. That was one proud new chef. His recipes are treasures and none as famous as this one!

He has given us many proud moments due to his abilities. You can find Steven at Henry Ford Village as the Chef de Cuisine.

pinch tips: How to Fold Ingredients



1 Pie


10 Min



1 pkg
softened 8 ounce cream cheese
3/4 c
powdered sugar
1/2 c
peanut butter
2 Tbsp
1 c
crushed peanut butter patties (substitution: nutter butter cookies)
2 c
heavy whipped cream (whipped until thick)


prepared pie crust of your choice, graham cracker works well

Directions Step-By-Step

Using a mixer with a whip attachment, beat powdered sugar and cream cheese until smooth. Add the peanut butter, milk and the chopped cookies to the cream cheese mixture and beat well. Fold in 2 cups of whipped cream in to the peanut butter mixture. Pour the filling into the prepared crust. Refrigerate the pie at least 2 hours. Serving suggestion: Slice pie into 8 pieces garnish each slice of pie with a dollop of whipped cream and a whole peanut butter cookie resting on top of the whipped cream. Enjoy.
My version involves garnishing with a drizzle of warm hot fudge sauce, chocolate whipped cream and crushed peanuts.

About this Recipe

Course/Dish: Pies, Puddings, Other Desserts
Other Tag: Quick & Easy
Hashtags: #peanut, #butter