Peanut Butter Pie

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I love peanut butter, especially crunchy peanut butter. I could live on peanut butter ... well, you get the idea. Despite the fact that it's the dead of winter, my family still asks for this. Drizzled with a hot fudge sauce, you'll know this is what's served in heaven.


★★★★★ 2 votes

8 Hr 15 Min


  • 8 oz
    cream cheese, room temperature
  • 1 c
    crunchy peanut butter
  • 16 oz
    frozen whipped topping, thawed
  • 1 1/2 c
    confectioner's sugar, sifted
  • 1
    graham cracker pie crust, 8"
  • 1 can(s)
    (14 ounces) sweetened condensed milk
  • 2 oz
    semi-sweet baking chocolate
  • 1 stick
    unsalted butter, slightly softened
  • 1 tsp
    vanilla extract



  1. In a large mixing bowl with the electric mixture on medium speed, beat the cream cheese and peanut butter until smooth.
  2. Beat in the whipped topping and confectioner's sugar.
  3. Pour into pie shell and smooth the top. Cover lightly and freeze overnight.
  4. When ready to serve, melt the chocolate and sweetened condensed milk in a double boiler over lightly simmering water. When well combined, remove from heat and add the butter and vanilla. Lightly stir until the butter is melted.
  5. Serve the warm chocolate sauce with the frozen peanut butter pie.

Printable Recipe Card


Course/Dish: Pies

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