Prep 10 mins
Cook 20 mins
This is an adopted recipe, but it is just like the recipe my mother used for years. Hope you all enjoy. You can use smooth or chunky peanut butter, and it will make either one large deep dish pie or two shallow pies. Cook time is if you use a baked pie crust, otherwise the only time you need to allow is at least 2 hours of chill time.
- 1 cup peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 baked pie crust (may use graham cracker crust if you prefer)
- 20 ounces Cool Whip
- peanuts, Chopped
- Whip cream cheese until fluffy.
- Add the sugar and peanut butter. .
- Fold in 1/2 to 3/4 Cool Whip.
- Spoon into baked shell and refrigerate.
- To serve, top with balance of Cool Whip.
- Garnish with chopped peanuts if desired.
This pie is delicious....I made it using an oreo cookie crust......I only had an 8 ounce container of cool whip, but it was still delicious....Thank you for posting!
This was so delicious my husband is a big fan of peanut butter and loved this pie. I decreased the amount of sugar to only half a cup and it still tasted wonderful. Thank you so much for posting this recipe we really do appreciate it.
WOW- what a pie- easy and incredibly rich. My Dad loves p-nut butter pie so, I made this for him on his b'day. I have made this pie several times now and it always goes over well with everyone. For extra pizzaz I double the filling and top with crumbled reeces p-nutbutter cups, then the whip cream and garnish with 1 more p-nut butter cup on top. None of the other pies got touched when this was on the table! Just make sure you take enough to go around and a copy of the recipe because someone always requests it!