A delicious, cool pie.

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Recipe Summary

Servings:
16
Yield:
2 pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

534 calories; protein 8.3g 17% DV; carbohydrates 65.3g 21% DV; fat 28.2g 44% DV; cholesterol 8.3mg 3% DV; sodium 348.2mg 14% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
06/24/2006
This is great! I made a graham cracker crust and even though it was hard to spread the mixture in it it still came out great after being frozen. I didn't add in the lemon juice because after tasting the peanut butter mixture I thought it was too good to add that in. Great! Read More
(6)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/23/2006
This is great! I made a graham cracker crust and even though it was hard to spread the mixture in it it still came out great after being frozen. I didn't add in the lemon juice because after tasting the peanut butter mixture I thought it was too good to add that in. Great! Read More
(6)
Rating: 5 stars
08/29/2002
This pie is very light fluffy and creamy. Though I do suggest using creamy Peanut Butter. This Pie is the perfect sweetness and oh soooo good! Everyone who tasted it loved it. This is a really good pie!! A keeper to my list! Read More
(6)
Rating: 4 stars
04/21/2003
Super easy to make and fun to play with. I did not follow the recipie exactly because I was going for a dense very peanut buttery creation. I skipped the lemon juice entirely and used only about 1/2-3/4 of a can of sweetened condensed milk. I also used about 2-2.5 cups of extra crunchy peanut butter. Finally I started with a layer of hot fudge then alternated with the peanut butter. Make sure the fudge is really hot when you spread it on the crust otherwise it makes a mess. If you have the time and inclination you may want to freeze the pb layer before putting on more fudge if you're concerned about making it look perfect. A great recipie! Read More
(6)
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Rating: 5 stars
12/30/2007
This pie is wonderful I'm not crazy about crunchy peanut butter so I use creamy. I don't add nuts or fudge because my hubby just loves the peanut butter. I love it most because it's so easy too. Read More
(3)
Rating: 4 stars
11/23/2008
This was pretty tasty but really rich and sweet to where you could only eat a tiny sliver. I would make this again if I had the ingredients on hand but I wouldn't go out of my way to get the stuff to make this. Read More
(3)
Rating: 5 stars
08/10/2014
Such an easy pie to make and so tasty! I used creamy peanut butter instead of chunky and I completely omitted the hot fudge as I don't care for it. I will definitely make this one again. Read More
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Rating: 5 stars
10/18/2012
My son loves peanut butter and for his 14th birthday wanted to try this one. Super easy to make. I used creamy peanut butter and juice from half a large lemon. It added a great tang like a "sour milk" taste it cut the sweetness a bit too. I put the whole thing in a 13x9 inch pan. Will absolutely make this at the next potluck! Read More
Rating: 5 stars
01/21/2018
Made exactly as described and it turned out to be delicious! Read More