Peanut Butter Pie

Total Time
Prep 10 mins
Cook 45 mins

The easiest, best tasting peanut butter pie I've ever had. This recipe was given to me by a lady at work. The crunchy peanut butter adds a wonderful texture. Cooking time includes time in the freezer.

Ingredients Nutrition


  1. Melt butter and brown sugar over low heat until smooth.
  2. Remove from heat.
  3. Stir in Peanut butter.
  4. Cool.
  5. (I stick it in the fridge for about 20 minutes).
  6. While the peanut butter mixture is cooling, melt chocolate chips with shortening stirring constantly over low heat.
  7. Spread 1/2 of the melted chocolate chips in pie crust.
  8. Mix peanut butter mixture and cool whip until consistent.
  9. Put in pie crust.
  10. Drizzle the rest of the chocolate chip mixture over pie.
  11. Freeze until almost hard.


Most Helpful

This pie was so easy and quick to prepare. I used an 8 oz container of cool whip and it was the perfect amount. Thanks for sharing the recipe.

Dreamgoddess April 07, 2005

This was yummy, and oh so quick to make!! This was just the taste I was looking for! I am infamous for altering recipes, and I changed this one a bit, too. I didn't have crunchy peanut butter, and I was wanting a creamy texture anyways. This recipe seemed a bit on the sweet side, and since most recipes had cream cheese in them (and I was out) I wanted a bit of tang to balance the sweetness. I have a recipe for apple dip that is peanut butter and yogurt, and although I was out of yogurt, I exchanged for some sour cream since the 2 can be switched out for one another. I only had maybe about a scant 1/4 cup left in the container, but that seemed to do the trick. What can I say, but with DH, myself and our 2 young boys, it was gone in less than 24 hours! I think that next time I will cut back the brown sugar. So, it's a bit long and windy of a review, but I always like to explain where my changes came from. I will certainly be making this one again!!

mom2alex&jake May 17, 2004

This recipe is awesome. It's easy to make. I used chocolate graham crackers for the crust. The recipe doesn't say the size of Cool Whip so I used an 8 oz. Cool Whip which worked perfect. This made a hit with the kids as well as the adults.

Mert in Michigan April 26, 2004

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