Fluffy Peanut Butter Pie
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I call this Fluffy Peanut Butter Pie because its fluffy, made with peanut butter and it’s a pie! Kind of ingenious don’t you think? But in all seriousness some peanut butter pies are very dense but this one is not, it is more whipped and light!
This pie contains all the yumminess you could want. There is of course peanut butter so it’s kind of healthy as well! The filling contains powdered sugar, which I personally adore and cream cheese, so in my book you can’t go wrong with this pie!
I’m kind of a picky peanut butter pie person……say that 3 times fast.
I’ll pause because you know you want to try it!
Dense peanut butter pie is not my game. There isn’t enough milk in the house ever for me personally when it comes to a dense peanut butter pie! So my hunt for a fluffy peanut butter pie has been a long and hard road but this was well worth it!
And can I just say I made the chocolate cookie crust but this would be just as amazing with a boughten crust! But I found these chocolate wafer cookies that I love and wanted to use them for the crust. Bonus there are just enough in one package to make this crust and have six or so leftover to eat while you make the crust and pie!
Fluffy Peanut Butter Pie
I’m not gonna lie, I’ve eaten this pie straight out of the pie plate. And I might add it makes a wonderful breakfast. I’m a very unconventional breakfast person and pie is part of that.
Fluffy Peanut Butter Pie
Ingredients
- 1 9 inch prepared or homemade chocolate graham cracker or chocolate cookie crust
- 1 8 ounce package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- 1 16 ounce container frozen whipped topping, thawed
- Chocolate Syrup
Instructions
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth
- Fold in 1/2 of the whipped topping
- Spread mixture in pie shell
- Top with remaining whipped topping
- Drizzle with chocolate syrup
- Chill for at least 2 hours before serving
Nutrition values are estimates, for exact values consult a nutritionist.
I LIVE for all things peanut butter, and I am TOTALLY with you about the peanut butter pies that are too dense. This recipe for a fluffy peanut butter pie is a dream come true! But I wonder what you think about my substituting the confectioner’s sugar with powdered Splenda? Each Tbsp of Splenda equals one Tbsp of sugar, so the ratio of Splenda to sugar is the same. What do you think? Would it still work? I have hypoglycaemia which is why I ask. It’s not a diet thing. Should I try it?
hmmmmm that’s interesting – my husband uses Spelenda in his coffee and I have used it in other things that are baked but I honestly don’t know if it would dissolve like powered sugar! If you try it let me know please!
Yummy! I can’t wait to try this! Thanks for sharing!
Best recipe I’ve found yet for peanut butter pie! I do not like a dense pie and this is perfectly fluffy and light. Thank you!!
I love this dessert. The only thing I do different is I use 3/4 cup of peanut butter. Yum