Rating: 4.5 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

A no-bake, rich, chilled, fluffy peanut butter pie with a chocolate crispy rice crust. This pie is also good frozen!

Gallery

Recipe Summary

additional:
4 hrs 30 mins
total:
5 hrs 10 mins
prep:
40 mins
Servings:
8
Yield:
1 - 9 inch pie
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • To Make Crust: In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal until all pieces are completely coated.

    Advertisement
  • Press mixture into bottom and up sides of a lightly greased 9 inch pie pan. Let chill for 30 minutes.

  • To Make Filling: In a large bowl, beat cream cheese until fluffy. Beat in condensed milk and peanut butter to cream cheese until smooth. Stir in lemon juice and vanilla, then fold in whipped cream.

  • Pour mixture into pie crust. Drizzle syrup over top of pie; gently swirl with a spoon. Cover and refrigerate pie for 4 hours or until set. Refrigerate leftovers.

Nutrition Facts

707 calories; protein 14.3g; carbohydrates 55.3g; fat 51.3g; cholesterol 108.5mg; sodium 392.2mg. Full Nutrition
Advertisement