Peanut Butter Pie XIV


A delicious, cool pie.

2 pies


  • 2 (9 inch) prepared graham cracker crusts

  • 1 (14 ounce) can sweetened condensed milk

  • ¼ cup lemon juice

  • 1 cup crunchy peanut butter

  • 1 (7 ounce) jar marshmallow creme

  • 1 (16 ounce) package frozen whipped topping, thawed

  • 1 (12 ounce) jar hot fudge topping

  • ¼ cup chopped walnuts


  1. In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.

  2. Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.

  3. Garnish with chopped nuts. Freeze until firm, then serve.

Nutrition Facts (per serving)

534 Calories
28g Fat
65g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 534
% Daily Value *
Total Fat 28g 36%
Saturated Fat 11g 57%
Cholesterol 8mg 3%
Sodium 348mg 15%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 9%
Total Sugars 47g
Protein 8g
Vitamin C 2mg 12%
Calcium 108mg 8%
Iron 1mg 7%
Potassium 299mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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