Peanut Butter Pie XVII recipe

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Ingredients

1 ⅓ cups graham cracker crumbs
⅓ cup white sugar
⅓ cup butter, melted
12 ounces cream cheese, softened
1 ½ cups peanut butter
2 teaspoons vanilla extract
¼ cup confectioners' sugar
1 cup heavy cream
1 cup heavy cream

Nutrition Info

475.3 calories
carbohydrate: 22.9 g
cholesterol: 72 mg
fat: 39.6 g
fiber: 2.2 g
protein: 11.3 g
saturatedFat: 17.6 g
servingSize: -
sodium: 332.4 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended. Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.

  3. In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.

  4. Whip the remaining 1 cup of cream. Serve the pie with whipped cream.

Recipe Yield

1 - 10 inch springform

Recipe Note

This is a rich pie with a VERY peanut buttery flavor.

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