Peanut Butter Cream Cheese Pie

Peanut Butter Cream Cheese Pie

In this recipe:

based on 102 reviews
This Looks YUMMY!
8
15 min.
prep
105 min.
total
10 servings

This Peanut Butter Cream Cheese Pie by Cindi Paulson of Anchorage, AK, is one of our 1st Prize winners in the Best Tasting Recipe Contest sponsored by NESTLÉ TOLL HOUSE and Better Homes & Gardens. A rich chocolate crust is the perfect complement to the creamy peanut butter filling and chocolate peanut topping that makes this pie so special!

Ingredients

  • 2 cups (about 22) finely crushed chocolate sandwich cookies
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 cup (1/2 stick) butter, melted
  • 1 3/4 cups plus 1 1/2 tablespoons heavy whipping cream, divided
  • 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 1/3 cup plus 2 tablespoons peanuts, coarsely chopped, divided
  • 2 tablespoons vanilla extract
  • 1 pkg. (3 oz.) cream cheese, softened
  • 1 cup chunky peanut butter
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PREHEAT oven to 350° F. Refrigerate small mixer bowl.

COMBINE crushed cookies, 2 tablespoons sugar and butter in medium bowl. Press onto bottom and up sides of 9-inch pie plate.

BAKE for 5 minutes. Cool on wire rack for 15 minutes. Freeze for at least 10 minutes.

HEAT 3/4 cup cream just to a boil. Remove from heat. Add 1 1/4 cups morsels and 1/3 cup peanuts. Stir until chocolate is melted. Spread chocolate mixture over bottom and up sides of pie shell. Freeze for at least 15 minutes.

BEAT 1 cup cream in chilled mixer bowl to stiff peaks, adding vanilla extract one tablespoon at a time. Beat cream cheese and remaining sugar in large mixer bowl for 4 minutes or until sugar is dissolved. Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon mixture into pie shell.

COMBINE remaining morsels and remaining cream in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 1 minute; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag; squeeze to drizzle over pie. Sprinkle with remaining peanuts. Freeze for 1 hour or until chocolate is set. Cover.

LET stand at room temperature for 30 minutes before serving.

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DREAMY PEANUT BUTTER PIE

I HAVE BEEN LOOKING FOR A PEANUT BUTTER PIE RECIPE THAT WAS NOT SO RICH AND THIS IS IT! I LOVE THIS RECIPE BECAUSE THE CREAM CHEESE CUTS DOWN ON THE RICH PEANUT BUTTER TASTE.MY FAMILY LOVES THIS PIE & SO DO I. WHEN I TAKE IT TO A CARRY-IN DINNER EVERYONE LIKES IT & THERE IS NEVER ANY LEFT OVER TO TAKE HOME, SO, I HAVE TO MAKE ONE FOR HOME, TOO. THANKS FOR THE RECIPE!

- Betty Pendley from Bonne Terre, MO

Excellent pie!

I had been looking for a good peanut butter pie recipe for a long time. I made this for my own birthday...and it did not disappoint!

- Dee M. from OCEANSIDE, CA

Delicious!

Easy to prepare, looked & tasted great. Perfect for summer since it's frozen - traveled well, too.

- Kristen Walsh from ANDOVER, MA

Descriptively Appropriate

I made the pie for a company dinner and received many compliments concerning it and requests for the recipe. The pie turned out just like the picture and tasted as good as I had hoped it would. You can always count on the combination of peanut butter and chocolate to be a winner.

- MARILYN DEBOLT from GRANTS PASS, OR

Just Right

This recipe was delicious! At first glance you think it might be too rich, but it was perfect! And easy to make too.

- Brooke Culley from BARTLETT, TN

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 1030
  • Calories from Fat: 590
  • Total Fat: 66g (101% of DV)
  • Saturated Fat: 30g (151% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 102g (34% of DV)
  • Dietary Fiber: 5g (22% of DV)
  • Sugars: 61g
  • Protein: 12g
  • Vitamin A: 30% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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