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Peanut Butter Pie
Peanut Butter Pie is a delightful dessert that’s rich, creamy, and oh-so-easy to whip up. With its crispy chocolate crust and a fluffy peanut butter filling, it’s sure to be a hit whenever you serve it.
Servings 8
Calories 415kcal
Equipment
Ingredients
Chocolate Crust
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- 2 ½ cups rice crispy cereal
Peanut Butter Filling
- 1 8-ounces package cream cheese softened
- 1 14-ounces can sweetened condensed milk Eagle Brand, not evaporated
- ¾ cup peanut butter creamy
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 8-ounce container Cool Whip
- 1 teaspoons Hershey Syrup
Instructions
Chocolate Crust
- Grease bottom and sides of a 9” pie plate with baking spray. Set aside.
- Melt butter and chocolate chips in a heavy saucepan, over low heat - about 5 minutes. Remove from heat and gently stir in rice crispy cereal until completely coated.
- Press mixture into the bottom and up the sides of the pie plate. Chill in the refrigerator for 30 minutes.
Peanut Butter Filling
- Beat cheese until fluffy in a large mixing bowl. Add condensed milk and peanut butter until smooth and continue to beat. Using a spoon or spatula, stir in lemon juice and vanilla. Gently fold in Cool Whip.
- Pour filling into a chilled pie crust. Drizzle syrup over the top and swirl with a knife (optional). Refrigerate and chill (uncovered) for 4 hours.
Nutrition
Calories: 415kcal | Carbohydrates: 26g | Protein: 8g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 245mg | Potassium: 287mg | Fiber: 3g | Sugar: 12g | Vitamin A: 950IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 5mg