A big ole’ slice of Peanut Butter Pie will certainly help make any peanut lover’s day better! This scrumptious make-ahead dessert is creamy, refreshing, and easy to make gluten-free.
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Great Make-Ahead Dessert
Occasionally, I like to comb through old recipe books that my mother and grandmother used back in the day. Recently, I ran across this recipe for Peanut Butter Pie in one of their handwritten cookbooks. Once I saw the recipe I remembered my mom telling me how simple and good it is. If I remember correctly, I believe she obtained the recipe from a local country club restaurant.
Of particular note, this Peanut Butter Pie is a fabulous make-ahead dessert. It’s best made the day before because it needs eight hours to set up.
A few other peanut butter recipes you may also enjoy are:
- Peanut Butter Kiss Cookies
- Peanut Butter M&M Bars
- Loaded Peanut Butter Cookies
- Peanut Butter Muffins
- Peanut Butter Dip
- Peanut Butter & Jelly Cookies
- No Bake Peanut Butter Protein Bites
- Mini Peanut Butter Bumble Bees
The Pie Crust
The Peanut Butter Pie crust is made from a mixture of melted chocolate chips, butter, and crispy rice cereal. (NOTE: To make this a gluten-free pie be sure to use gluten-free crispy rice cereal.)
First, melt the chocolate chips and butter together. Next, mix in the cereal and press the mixture into the bottom of a 9-inch pie dish. Refrigerate for 30 minutes.
The Pie Filling
The filling for this Peanut Butter Pie is made by combining softened cream cheese, sweetened condensed milk, peanut butter, fresh lemon juice, vanilla, and whipped topping.
First, cream together the cream cheese and condensed milk. Next, stir in the peanut butter, lemon juice, and vanilla. Fold in the whipped topping. Refrigerate the pie for 8 hours or overnight.
The Topping
Add a final touch to your Peanut Butter Pie by placing whipped topping in the center and a few chopped peanuts.
Peanut Lover's Easy Peanut Butter Pie
A delicious, creamy, and easy-to-make gluten-free, peanut butter pie that any peanut lover will enjoy.
Ingredients
- CRUST:
- 6 ounces chocolate chips
- 1/3 cup butter
- 2.5 cups crispy rice cereal (GF Option: use a gluten-free brand of crispy rice cereal)
- FILLING:
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup peanut butter (either creamy or crunchy will work)
- 3 Tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1 (8-ounce) carton of whipped topping
- GARNISH:
- Additional whipped topping
- 1/4 cup chopped peanuts
Instructions
- Melt chocolate chips and butter together; mix in cereal. Press the mixture into the bottom of a 9-inch pie dish. Refrigerate for 30 minutes.
- Cream together softened cream cheese and condensed milk. Stir in peanut butter, lemon juice, and vanilla. Fold in whipped topping. Pour mixture into pie crust.
- Garnish with additional whipped topping and chopped peanuts.
- Refrigerate for 8 hours or overnight.
What’s your favorite peanut butter recipe?
Enjoy!
More great ideas:
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