peanut butter cream pie

Peanut Butter Cream Pie Recipe

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virginia duncan


I got this recipe from an old Mrs. Fields cookbook. Oh my the best peanut butter pie ever.

★★★★★ 1 vote


8 oz
filling: cream cheese, softened ( 8 ounce)
1 can(s)
sweetened condensed milk (14- ounce)
1/4 c
peanut butter, creamy
2 tsp
vanilla extract
1 c
heavy cream
3 oz
topping: milk chocolate, finely chopped
2 Tbsp
heavy cream
1 c
chocolate crust: semisweet chocolate chips ( 6 ounces)
5 Tbsp
unsalted butter
2 1/2 c
rice crispy cereal
1/4 c
mini semisweet chocolate chips


1Make the crust: Melt the 6 ounces of chocolate chips and butter over low heat. Remove from heat and stir until smooth.Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then stir in the mini chocolate chips. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 minutes to set the chocolate.
2Prepare the filling: In a large bowl with an electic mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
3In a meduim bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour the filling into the crust.
4Make the topping: Melt the milk chocolate over hot, not simmering water. ( I use the microwave, but heat slowly and stir often}. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm, about 2 hours. Garnish with milk chocolate curls.

About peanut butter cream pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom