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Mile High Peanut Butter Pie Recipe

Mile High Peanut Butter Pie Recipe

Once you try this pie you'll never go back

A creamy peanut butter filling tops a brownie layer, all in a flaky pie crust. If you're allergic to peanuts feel free to use almond butter or another nut butter and leave out the Reese's


  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 Cup powdered sugar
  • 8 Ounces package cream cheese, softened
  • 3 Tablespoons water
  • 1 Box Pillsbury® Chocolate Chunk Brownie Mix
  • 1/4 Cup Reese's® peanut butter chips
  • 1 Egg
  • 1/3 Cup Pure Vegetable Oil
  • 8 Ounces container frozen whipped topping, thawed
  • 2 tablespoons Fisher® Party Peanuts, chopped
  • 2 tablespoons Hershey’s® mini chips semi-sweet chocolate


Calories Per Serving693

Folate equivalent (total)35µg9%

  • 35 Nilla Wafers, finely crushed (about 1 cup)
  • 1/4 cup butter, melted
  • 1 pkg. (3.9 oz.) Chocolate Instant Pudding
  • 2 cups cold milk, divided
  • 4 oz. Cream Cheese, softened
  • 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
  • 1/2 cup Creamy Peanut Butter, divided
  • 2 cups thawed Cool Whip Whipped Topping, divided
  • 1/2 oz. Baker's Semi-Sweet Chocolate

Preparation time 15mins

Mile-High Peanut Butter Pie

Savory meets sweet — with a tiny touch of tart — in this easy-to-make pie. Try this light, cool dessert, perfect for a summer outing or picnic.


  • 1 (8-ounce) package cream cheese
  • ¾ cup powdered sugar
  • ½ cup peanut butter
  • 2 tablespoons milk
  • 1 (8-ounce) container whipped topping
  • 1 9-inch homemade or store-bought graham cracker crust*
  • Peanut butter chips (optional)


In a large bowl, beat cream cheese and powdered sugar until fluffy.

Add peanut butter and milk. Beat until creamy.

Pour into pie crust and serve immediately or chill overnight.

Garnish with peanut butter chips.

*Note: Make your own graham cracker crust by crushing one packet of graham crackers (about 10 rectangular crackers) in a zippered bag until fine. Combine with 6 tablespoons of melted butter and ⅓ cup of sugar, then press evenly into a 9-inch pie plate. Bake at 375 degrees for 7 minutes. Cool.

Watch us make it!

Catch a glimpse inside our Carolina Kitchen as we whip up this delightful pie!

Mile-High Peanut Butter-Brownie Pie

Heat oven to 350°F. Unroll pie crust place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie flute edge.

In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.

Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.

In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Bake-Off is a registered trademark of General Mills ©2010 Reese’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033 Eggland"s Best is a registered trademark of Eggland"s Best, Inc. Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820 Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033

Serving Size (1 slice, 1/10 of pie), Calories 680 (Calories from Fat 370), Total Fat 42g (Saturated Fat 15g, Trans Fat g), Cholesterol 50mg, Sodium 380mg, Total Carbohydrate 74g (Dietary Fiber 3g, Sugars 41g), Protein 10g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

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

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

Peanut Butter Cream Cheese Filling

The authentic Magnolia Bakery recipe has three blocks of cream cheese within the filling! Three! It was a bit of an excessive amount of cream cheese for my style, so I lowered the quantity of cream cheese in my recipe to at least one Eight-oz.block of cream cheese. I really need the peanut butter to face out, slightly than the cream cheese.

To make the filling, you’ll begin by whipping the heavy whipping cream, powdered sugar and vanilla to stiff peaks. Next, seize one other bowl and mix the cream cheese and peanut butter, and blend till mixed. To end, fold the whipped cream into the peanut butter combination.

  • Whip cream, powdered sugar and vanilla to stiff peaks.
  • Beat peanut butter and cream cheese till mixed.
  • Fold the whipped cream into the peanut butter combination.
  • Add filling on high of crust that has been coated with caramel.

Peanut Butter Pie

This creamy peanut butter pie is delicious and so simple.


  • 1 whole 8-inch Graham Cracker Pie Crust
  • 8 ounces, weight Cream Cheese
  • 1 cup Peanut Butter
  • ½ cups Sugar
  • 1 teaspoon Vanilla
  • 8 ounces, weight Frozen Whipped Topping, Thawed


With an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into the prepared pie crust. Refrigerate for at least 4 hours, or until firm.

More Recipes from mcmom

Cranberry Meatballs

Raspberry Swirl Blondies

Find mcmom elsewhere on the web.


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Beignets&Lattes on 4.16.2017

Is that a Oreo crust or graham?

Dede on 12.3.2010

Yummy! We had this for Thanksgiving. It was the pie that was finished first. DELISH! We will make it again!

Soonerone on 12.2.2010

Ok, I made this for Thanksgiving too and it vanished! I am making 2 more for our work Christmas party. It is so easy to make, my kind of recipe, not to mention delicious! Thanks for sharing!

Mrsbeccajones on 11.30.2010

We had this for dessert on Thanksgiving and everyone LOVED it! Great, Great, Great!

Mrshurst on 11.30.2010

I made this on Thanksgiving and not a single slice was left. It’s delicious, and super easy. Everyone was aking for the recipe!

15 Reviews

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Melissa on 1.2.2015

Made this for a pre-Christmas celebration and got rave reviews! So easy to put together. I did toss around a 1/2 C of mini reeses peanut butter cups into the food processor, just a few pulses to chop them up (I froze them prior) and mixed those in for some texture. Then used the rest of the peanut butter cups to decorate along the edges. Great recipe! Thank You!

Jill on 9.21.2014

My family loves this so much that I had to make it twice in one week. So creamy, smooth and delicious.

Smalltowngirl on 7.13.2012

Love this pie! Made it for Thanksgiving and it was wonderful!! So easy and handful of ingredients makes it a winner during the holidays!

Peanut Butter Chocolate Chip Pie

Light and fluffy peanut butter pie has chocolate chips mixed into the filling

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 8 ounces softened cream cheese
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 3/4 cups mini chocolate chips

Peanut Butter Fudge Pie

Creamy and decadent peanut butter pie in an Oreo crust and topped with chocolate fudge

  • 22 Oreos (regular, not double stuff)
  • 4 tablespoons butter, melted
  • 1 cup peanut butter
  • 1 (8-ounce) package cream cheese
  • 1 cup powdered sugar
  • 1 (8-ounce) tub Cool Whip, thawed
  • 1 jar fudge ice cream topping

Chocolate Bottom Peanut Butter Pie

The chocolate ganache layer is a creamy and rich layer of decadent chocolate, that’s easily made in the microwave

  • 1 (9-inch) pie crust (such as Pillsbury), pre baked according to package instructions
  • 1 2/3 cups semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 2 tablespoons corn syrup or honey
  • 1 tsp vanilla extract
  • 1 small box instant vanilla pudding mix
  • 1 cup cold milk
  • 1/2 cup creamy peanut butter
  • 8 ounces Cool Whip, thawed
  • 8 - 10 Reese's mini cups, chopped
  • 2 tablespoons melted chocolate for drizzling

Peanut Butter Chess Pie

Baked peanut butter pie is a creamy version than the fluffy whipped cream based peanut butter pies

  • 1 unbaked pie crust (from scratch or from a refrigerated pack of two)
  • 1/2 cup butter, 1 stick, melted
  • 1/2 cup creamy peanut butter
  • 4 eggs
  • 1 1/2 cups sugar
  • 2 tablespoons cornmeal
  • 1 tablespoon flour
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla

No-Bake Peanut Butter Pie

Beat by the summer heat? Cool off with this no-bake peanut butter pie

  • 1 package of chocolate graham crackers or cookie pie crust (homemade or store-bought)
  • 8 ounces cream cheese
  • 1 cup peanut butter
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 8 ounces frozen whipped topping, thawed
  • Whipped cream, optional
  • Chocolate syrup, optional
  • Grated chocolate, optional

Texas Chocolate Peanut Butter Pie

Creamy peanut butter and chocolate pie in a graham cracker crust is a perfect dessert for any occasion, or just wh

  • CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup butter, melted, 1 stick
  • 16 ounces cream cheese, room temperature
  • 2 cups creamy peanut butter
  • 1 3/4 cups plus 1/3 cup sugar, divided
  • 1 2/3 cups heavy whipping cream, divided
  • 3 ounces semisweet chocolate
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • Toasted peanuts, for garnish

Gluten Free Double Chocolate Peanut Butter Pudding Pie

Chocolate peanut butter pie is the perfect decadent dessert that everyone can agree on

  • 3 cups Chocolate Chex® cereal, finely crushed
  • 5 tablespoons butter, melted
  • 12 ounces semisweet baking chocolate, chopped, plus more for chocolate shavings
  • 1 1/2 tablespoons unsweetened baking cocoa, sifted
  • 2 cups half-and-half
  • 1/3 cup sugar
  • 1 egg plus 2 egg yolks
  • 6 tablespoons whipping cream, plus 1 cup whipping cream, whipped
  • 1/2 cup white vanilla baking chips
  • 1/4 cup creamy peanut butter

Yoder's Peanut Butter Pie

This dreamy peanut butter pie is great for any occasion

  • 1 cup cold milk
  • 1/2 cup cornstarch
  • 1 teasoon salt
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 3 cup milk
  • 3 tablespoons butter
  • 2/3 cup sugar
  • 1 cup powdered sugar
  • 1/2 cup crunchy peanut butter
  • A few tablespoons water
  • PIE:
  • Baked 9 to 10 inch deep pie shell
  • 2 cups whipped topping, sweetened



  • 1/2 CUP MILK

Easy Peanut Butter Pie

1. Line crust with layer of whipped topping

  • 1 graham cracker crust
  • 1 cup milk
  • 1/2 cup peanut butter
  • 1 small package instant vanilla pudding
  • 3 cups whipped topping

Mile High Peanut Butter Pie

Heat oven to 375ºF. Mix wafer crumbs and butter until blended press onto bottom and up side of 9-inch pie plate

  • 35 Nilla Wafers, finely crushed (about 1 cup)
  • 1/4 cup butter, melted
  • 1 pkg. (3.9 oz.) Chocolate Instant Pudding
  • 2 cups cold milk, divided
  • 4 oz. Cream Cheese, softened
  • 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
  • 1/2 cup Creamy Peanut Butter, divided
  • 2 cups thawed Cool Whip Whipped Topping, divided
  • 1/2 oz. Baker's Semi-Sweet Chocolate

Peanut Butter Pie

1.Preheat the oven to 350°F

  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 cup heavy cream
  • 8 ounces cream cheese, at room temperature
  • 1 1/4 cups creamy peanut butter
  • 3/4 cup packed light brown sugar
  • 2 tablespoons pure vanilla extract

Snickers™ Slab Pie

Snickers™ fans, rejoice, we pulled out all the stops on this dessert--a giant slab pie made with peanut butter cr

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 3 cups heavy whipping cream
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/4 cup, plus 2 tablespoons caramel topping
  • 6 (1.86-ounce) Snickers™ candy bars, chopped, about 2 cups
  • 1 tablespoon chocolate-flavored syrup

Peanut Butter Pie

In small mixing bowl combine the 2 envelopes of Dream Whip, 1 cup milk and the vanilla

Mile-High Peanut Butter Pie

Good news! You'll save 80 calories and 6g of total fat, including 3g of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, JELL-O Fat Free Sugar Free Puddings, fat-free milk, PHILADELPHIA Neufchatel Cheese, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping.

Substitute JELL-O White Chocolate Flavor Instant Pudding for the vanilla pudding.

Do not crush wafers. Place half the wafers in 1-1/2-qt. bowl. Prepare pudding mixtures as directed spoon in layers over wafers. Top with remaining wafers and COOL WHIP drizzle with peanut butter and melted chocolate.

That&rsquos why I had to re-invent Amish Peanut Butter Cream Pie&hellip

#1. Because he dared me, Who&rsquos he kidding? He should never tell me I can&rsquot do something. (especially like make a pie? ha!) and&hellip

#2. Because we ate the kids pie. *bad parents!*

Anyways, you'll find this dreamy Amish Peanut Butter Cream Pie is very creamy, delicious and peanut buttery, but not over powered with peanut butter! The whipped cream adds a lightness. It so easy to make and you can make it too! Start out with a pre-made or home-made pie crust and bake it and fill it up!

I promise you! Try it frozen too! See in recipe! It&rsquos super awesome!!

Peanut Butter Pie With Oreo Crust Recipe

As we continue our November recipe theme for Thanksgiving, a little warning, this one might just become your year round favorite! Not only is it easy to make, but it is sinfully delicious!

Peanut Butter Pie &ndasha family favorite!

I have to admit, I am a peanut butter fanatic. It all began my Kindergarten year when I would beg the school bus driver to hurry and get me home so that I could eat my after school peanut butter and jelly sandwich. No wonder why I became known as the &ldquopeanut butter kid&rdquo. Honestly, I could eat peanut butter on EVERYTHING. I eat it on bananas, apples, crackers, and don&rsquot forget the sandwiches &ndash the &ldquoClassic&rdquo(peanut butter and jelly), the &ldquoPregnancy craver&rdquo (peanut butter and bacon), and the down right &ldquoWeird&rdquo (peanut butter, mayo, and pickles).

So I had to find a way to incorporate peanut butter into my favorite meal of the year&hellip.Thanksgiving. Since I have to be somewhat traditional, putting peanut butter in the cranberries was out of the question. But since not everyone loves pumpkin pie, it has become tradition that I also make Peanut Butter Pie. Believe me, there isn&rsquot a crumb left over at the end of the day.


For Crust:
25 whole Oreos
4 Tablespoons of Butter, melted

**Yes, you can buy a pre-made Oreo crust that will work just fine.

  • 1 cup Creamy Peanut Butter
  • 1 package (8 Ounce) Softened Cream Cheese
  • 1-1/4 cup Powdered Sugar
  • 1 package (8 Ounce) Cool Whip, Thawed

Preparation Instructions

Crush Oreos into a fine crumble mixture &ndash If you have a food processor use this &mdash it will save you a lot of time and clean up later. Don&rsquot worry, the cream filling will just disappear. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes.

Remove from oven and allow to cool completely.

Chocolate being shaved for the topping

Beat the peanut butter with room temperature cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat the mixture on high for 1 minute, scrape the sides, and beat on high again until smooth and fluffy.

Pour filling into crust, evening out the top with a knife or spatula.

Optional &ndash top with mini chocolate chips or chocolate shavings. Chill for at least an hour before serving.

Warning: This pie is ultra-rich. Cut small slices&mdashyour guests will thank you!

**If you would like to receive our Recipe Of The Week each Friday &ndash be sure to sign up to follow the blog via email in the right had column, &ldquolike&rdquo us on the Facebook, or follow us on Twitter.

Watch the video: How to make Mile High Peanut Butter Pie PT. 2 (January 2022).