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Yummie!!! I've made this pie three times in the last two weeks and they keep disappearing. So easy to make my three year old helps me. Thank you so much for a delicious recipe.
I made a vegan version of this with Tofutti cream cheese and non-dairy whipping cream, and every single piece was eaten! Lennie, you are making me fat!
My favourite flavour combination & this did not disappoint! I have to admit I was a little worried about the filling - once the icing sugar was added, the mixture got really crumbly & I wondered what I had done wrong. But, I just stayed with it & it came together nicely. Very rich so 1/12 of the pie is probably all you need/want.
Everyone I've ever made this for LOVES it!! Thanks!
I rated this 4 stars the way it is, but it deserves 5 stars if you follow the revisions by SummerLover. Thanks SummerLover for writing the revisions. It truly taste like peanut butter pie your way. Other way it is a form of cheesecake. But when you are expecting pie you want pie and vice versa.
Great flavor. I prefer to make this the day before as it holds together like a pie, otherwise it is a bit runny. This is a keeper.
Sorry to be the first to add a low review to this yummy sounding recipe. I made the filling as stated, but found that the final product was less peanut-buttery and more cream-cheesey than I was expecting...not a problem if I were making peanut butter cheesecake, but that was not the case. =( I decided to add an extra 1/2 cup of peanut butter and 1/4 cup icing sugar and to me, that made it 100% better. I also added an extra 1/2 cup whipped cream, which gave me enough filling for 2 store bought shells. Oh, and the other thing was the ganache, (it was heavenly, by the way!), I only made a single recipe of that and it was more than enough for the 2 pies. I will use this recipe again with the above modifications.
Awesome filling recipe! Light & fluffy with a great flavor.
This pie was very well received on Xmas Eve - the favorite of at least 10 desserts. It's easy to make, too. I didn't make any adaptations, other than to use a store-bought Oreo cookie crust, and to skip the peanut butter cup decoration. If I were going to decorate, I'd probably use whipped cream. Anyway, it was a hit!
Super-easy to make, can be done from start to finish in 45 minutes if you use a store-bought chocolate crumb crust. Took it to work for a co-worker and had to make two more immediately for others there. An instant favorite with the family. Tastes fabulous, very rich.