Peanut Butter Pie Recipe


peanut butter pie


Peanut Butter Pie Recipe with peanut butter, cream cheese, and whipped cream in graham cracker
crust.

This recipe came from ladies in my employ over 30 years ago.


They ate lunch daily at a restaurant because this delicious pie.

One day after lunch they came bubbling through the door.


They had jokingly ask for the recipe and to their surprise got it.

I added the topping of whipped cream, chocolate sauce and nuts.

Peanut Butter Pie Recipe


Cream together cream cheese and peanut butter in a stand mixing bowl medium speed* until smooth.

Reduce speed to low and add powdered sugar a little at a time.


This prevents the sugar from flying everywhere.

Stir in vanilla extract.

Fold in 1/2 (6 oz.) of the whipped cream and mix thoroughly.

Pour mixture into your graham cracker crust, spreading it  evenly and mounding slightly in the center.

Spread the rest of the whipped cream over top of pie, mounding slightly in the center.


The mounding is for aesthetics, only.

Sprinkle roasted peanuts over top.

Drizzle on cooled chocolate sauce.

Place pie in the refrigerator to chill several hours before serving.

Tip: A chilled pie will cut smoother.

The flavors will blend and the pie will cut better.

You can freeze this pie.

Remove from freezer and let it thaw enough to cut before serving.

The colder it is when served, the more like an ice cream pie it will taste.

*Beating on medium speed produces a more dense pie with more peanut butter taste, in my opinion.

For a lighter, fluffier pie with more volume, beat on high speed.

You may substitute a Vanilla Wafer Crust.

A chocolate cookie crust is very delicious also.

Make according to the Vanilla Wafer Crust Recipe.

Chocolate Peanut Butter Pie Recipe


  • 1 Vanilla Wafer Pie Crust (above link)

  • 1 Peanut Butter Pie Recipe filling. Substitute chunky peanut butter for the creamy style.)


  • 1/2 Homemade Chocolate Sauce (Substitute the whole milk for the water in recipe. Link above)

  • Homemade Whipped Topping (Link above)

  • Omit the roasted peanuts for topping.


Make the whole Chocolate Sauce Recipe ahead of time.


Stir the sauce often to prevent it from sticking because of the milk.


Will last several days stored in refrigerator.


Let the sauce cool and refrigerate for at least and 1 hour to chill.


You can make the sauce the day before to save time when making the pie.


Divide the Chocolate Sauce and reserve one half to use later.


It will last several days, stored in a  jar with a tight fitting lid in cool refrigerator.


When ready to make your pie, make the Vanilla Wafer Pie crust and set aside.


Prepare the filling in a stand mixing bowl as in the above recipe.


When the Chocolate Sauce and Peanut Butter filling are ready, fold them together in the mixing bowl.


Beat on high speed for about one minute and pour into your Vanilla Wafer Pie Crust.


Top with remaining whipped cream.


Chill for 1 hour or longer before serving.


Store leftovers in refrigerator.


Related Pages


Banana Cream Pie recipe


Chocolate Pudding Pie Recipe


Cream Cheese Pie Recipe


Return to Pie Recipes


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