Frosty Peanut Butter Pie
With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma
Reviews
My favorite peanut butter pie recipe. I should have reviewed this a long time ago. It's easy, fast and so delicious. Along with the chocolate syrup I also drizzle caramel syrup on top and sprinkle with nuts. @song_of_joy - if you don't have frozen whipped topping (aka Cool Whip) where you live you can just use regular whipping cream that you whip up yourself and sweeten with sugar.
We love peanut butter pie but don't have frozen whipped toppings available where i live. What could I use as a substitute?
This a wonderfully simple recipe that you can make and put in the freezer to be ready for company any time!
This is a great pie to let young chefs help in the kitchen! Feel free to let the kids lick the spoon on this dessert! As a tip, it greatly helps to spray the inside of your measuring cup with non-stick spray to allow peanut butter to remove easily. As a volunteer food editor with Taste of Home magazine I enjoy recipes that use classic ingredients and are quick to put together.
The best and easiest peanut butter pie!!!!!!!! Will definitely make again and put with my favorite desserts.
Whenever I bring this I'm always asked to bring it again. Very good.
We are on a fat restricted diet. Always looking for ways to make high calorie/fat dessert re-dos.This makes a fabulous adaptation for those who have special dietary needs. Used non-fat cream cheese, and reduced fat peanut butter. Likewise, had a reduced fat graham cracker crust on hand. The result was creamy, rich, and delightful. Served to my daughter who said, "That was great" Calculated this to be ridiculously healthy with about 5 or so grams of fat per piece. For asthetics and taste added crushed peanuts. Definitely going into my permanent dessert file...a winner!
I also make this without the crust as a quick mousse type dessert. To reduce fat calories, instead of cream cheese I sometimes use Plain Non-Fat Greek Yogurt (HT brand)--one that is made with no additives and is thick. About 1/16 tsp salt is needed to maintain flavor with the yogurt version. To maintain richness though, I found that using the "extra creamy" version of Whipped topping really helps the texture and body in yogurt version without adding that much fat overall. I refrigerate for several hours and don't freeze. Chocolate syrup is optional. Sometimes I use H's "Special Dark Cocoa" powder and dust the top, or shaved chocolate bar from 72% or higher 3 oz chocolate bar..
Really good and really easy!
Love this recipe! So easy to make and it looks and tastes great. I sometimes chill it overnight in the refrigerator rather than freezing it and serve it chilled, for a somewhat softer texture. I also sometimes sprinkle chopped peanuts over the top before chilling or freezing, for some added crunch.