This pie has a light peanut butter taste and is visually pleasing. It is very easy to put together. You can make it the day before you need it because it keeps so well.

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 cup of cream in a small saucepan. Heat to just below the boiling point. Place peanut butter chips, peanut butter, and vanilla extract in food processor. With processor running, slowly drizzle hot cream down pouring chute. Process until mixture is completely smooth. Set aside to cool.

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  • In a large bowl, whip cream until soft mounds form. Slowly add sugar while continuing to beat, until cream forms stiff peaks. Gently fold in cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in mixture.

  • Pour mixture into graham cracker crust and chill at least 6 hours. Drizzle each plate with chocolate syrup before serving.

Nutrition Facts

763 calories; protein 12.2g; carbohydrates 58.3g; fat 53.5g; cholesterol 122.3mg; sodium 331.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2010
Simply wonderful. An awesome dessert - highly recommended. Very easy to make. This makes enough for two moderately filled pies or one very-very-filled pie with leftovers (yum). My two simplifications: - Instead of a food processor I used a blender - I just added ingredients (with the hot cream) and blended; I didn't find it necessary to drizzle hot liquid in while it was running. - With whipped cream I didn't find it necessary to add sugar slowly. I just added all sugar at the beginning and whipped. Thanks so much! Will be making again!! Read More
(10)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/06/2010
Simply wonderful. An awesome dessert - highly recommended. Very easy to make. This makes enough for two moderately filled pies or one very-very-filled pie with leftovers (yum). My two simplifications: - Instead of a food processor I used a blender - I just added ingredients (with the hot cream) and blended; I didn't find it necessary to drizzle hot liquid in while it was running. - With whipped cream I didn't find it necessary to add sugar slowly. I just added all sugar at the beginning and whipped. Thanks so much! Will be making again!! Read More
(10)
Rating: 5 stars
06/28/2003
yummy! Read More
(9)
Rating: 4 stars
04/12/2010
Quick simple recipe that is delcious and easily adaptable to other flavors. I've also made this with mint chips and simply omitted the peanut butter. Delicious...the mint was everyone's favorite since it is different than most pies of this nature. Read More
(4)
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Rating: 4 stars
07/31/2011
Very good but instead of a graham cracker crust I made a chocolate cookie crust. Chocolate and peanut butter are just meant to be together Read More
(4)
Rating: 5 stars
09/17/2017
So yummy.:-) Read More
(1)
Rating: 5 stars
08/21/2019
Easy to make, everyone loved it. I added a few mini peanut butter cups on top! Will definitely make again. Read More
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