Recipe courtesy of The Joint
Recipe courtesy of The Joint
Peanut Butter Pie
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- Level: Easy
- Total: 3 hr 10 min (includes cooling and freezing time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 57 mg
- Sodium
- 111 mg
- Level: Easy
- Total: 3 hr 10 min (includes cooling and freezing time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 57 mg
- Sodium
- 111 mg
Ingredients
Crust:
Filling:
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Directions
- For the crust: Preheat the oven to 350 degrees F.
- Combine the cracker crumbs, granulated sugar, cinnamon and butter in a pie pan and stir until the mixture is evenly moist. Press the crust into the pie pan to an even thickness all around. Bake until the edges are golden, 5 to 8 minutes. Cool completely on a cooling rack.
- For the filling: In a stand mixer, combine the peanut butter, confectioners’ sugar, whipped cream and cream cheese and mix until smooth. Pour into the cooled crust and smooth to the edges. Cover and place in the freezer until mostly frozen, about 2 hours. Once the pie has set, top with a layer of whipped cream, peanuts and chocolate shavings, if desired.
