I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs 30 mins
total:
4 hrs 50 mins
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
  • In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.

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  • In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Nutrition Facts

641 calories; protein 13.6g 27% DV; carbohydrates 58.6g 19% DV; fat 42.4g 65% DV; cholesterol 68.9mg 23% DV; sodium 437.5mg 18% DV. Full Nutrition
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Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2005
Superb! Put in a 13x9 pan and made a more bar like appearance. This served wonderfully and tasted fabulous! Read More
(63)

Most helpful critical review

Rating: 3 stars
09/08/2010
This is really rich but not in a good way. I think it's got too much Sweetened Condensed Milk in it which takes out the peanut butter creamy texture and kind of makes it gummy. The crust is very hard to cut through and even harder to bite into. Read More
(10)
151 Ratings
  • 5 star values: 97
  • 4 star values: 33
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
12/05/2005
Superb! Put in a 13x9 pan and made a more bar like appearance. This served wonderfully and tasted fabulous! Read More
(63)
Rating: 5 stars
10/10/2006
I've made this several times as it is SO good! I took other reviewers advice and used only 2 c. rice cereal. I didn't have chocolate chips so I substituted 4 oz. semi-sweet chocolate. I also could not find 5 oz. cans of sweetened condensed milk so used a full 14 oz. can. I took Cookiesprite's suggestion for the topping and melted 1 oz. semi-sweet chocolate and dded 1 tbsp. of butter to make the chocolate coating for the top. The last few times I have reduce the peanut butter to 1/2 c., as it was a little to peanut-buttery for us, and add an additional 4 oz. cream cheese. We really like the crust, by the way! Thank you Angel! Read More
(58)
Rating: 5 stars
08/31/2009
No rice krispies on hand I made an Oreo cookie crust from scratch. I kept to the recipe otherwise. Most of the ingredients I found cheaply at Grocery Outlet so it wasn't expensive to make. I did use Super-Chunk peanut butter and I sprinkled the top with chopped honey-roasted peanuts. I don't care for peanut butter and chocolate and I liked this as did my husband whose a Reese's fanatic. I think using the homemade whipped cream really makes it good. NOTE: This is a VERY rich pie. Make sure you cut small wedges of this and share with your friends/family! This would be great for a potluck or family dinner. Read More
(40)
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Rating: 4 stars
04/09/2006
I also decreased the cereal to 2 cups and increased the chocolate chips. I used cool whip instead of whipped cream because I was concerned that the whipped cream would get runny. I also chopped and toasted some fresh peanuts to sprinkle on top. Overall very good. Read More
(22)
Rating: 5 stars
11/02/2003
we thought this was wonderful. I make a very similar pie with peanut butter filling and a crushed chocolate wafer crust. The crust definately makes this pie. I took the advise to reduce the rice crispies to about 1 3/4 cups and increased the chocolate chips (I used milk chocolate) to about 1 1/4 cups. next time I would probably reduce the whipped cream to 3/4 c to give a little firmer texture. we also left this in the refridgerator instead of freezer. was wonderful! Thanks for the recipe. Read More
(22)
Rating: 5 stars
12/22/2010
WOW!! Incredible! It IS very rich but its soooo good! the rice krispy crust tastes like a crunch chocolate bar and it compliments the peanut butter cake so well! Absolutely incredible! BE WARNED THOUGH only have a small amount it IS VERY rich and heavy in the belly. Read More
(21)
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Rating: 5 stars
10/22/2005
Hi I'm sitting at the computer eating a piece of this now so thought I'd rate the pie. My finacee who is also eating a piece right now says 5 stars are in order. The only thing I changed when I made this was I didn't have any vanilla probably would have been better with it. And I didn't have any chocolate sauce so I took milk chocolate chips which I used for the base also and melted them in the microwave with some butter about a tablespoon or two to a half cup or you could use regular oil kind of like you do when making a coating to dip truffles in. Then I drizzled this over the top of the pie and ran a wooden skewer through the chocolate to make a spiral spoke pattern then again making lines like cutting a pie. Not only was it pretty but the chocolate topping hardened to a softer version of a hard shell for ice cream. Sauce or this topping it's all good! I made this for a 15 year old boy's birthday and all the kids loved it their mom said this recipe is great for ice cream she has Celiacs and couldn't eat the crust so I put some filling into a bowl and topped it with the chocolate then froze it she loved it. Thanks for the great recipe! Cheers... Read More
(19)
Rating: 5 stars
07/24/2003
I made this pie for the first time for a party on the fourth of july. It was a huge hit! I will make this again only I would suggest not using but 1 - 1 1/2 cups of rice crispies for the crust and substituting milk chocolate chips for the semi-sweet ones. 2 1/2 cups makes the crust a little too thick for my taste but the pie is delicious! Read More
(15)
Rating: 5 stars
09/28/2004
YUM! This was delicious! I do recommend taking it out of the freezer at least 15 minutes before serving. The chocolate was hard to slice through when completely frozen. I also increased the choc. chips to 1.25 cups and decreased the cereal to 1.5 cups. The crust was delicious and the peanut butter mixture was VERY CREAMY. This recipe is a keeper! Read More
(13)
Rating: 3 stars
09/08/2010
This is really rich but not in a good way. I think it's got too much Sweetened Condensed Milk in it which takes out the peanut butter creamy texture and kind of makes it gummy. The crust is very hard to cut through and even harder to bite into. Read More
(10)
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