Frozen Peanut Butter Pie

Here's a cold peanut butter pie that's a staple of late-night restaurant menus. This recipe is from Sidney Carlisle's article on frozen pies. Feel free to mix in some crunchy peanut butter to add a little extra bite.

  • 1 package (8 oz.) cream cheese, softened
  • 1 cup creamy style peanut butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup whipping cream, whipped
  • 1 9-inch graham cracker or chocolate cookie crumb crust
  1. Combine the cream cheese and peanut butter in the large bowl of a mixer. Beat together until smooth. Gradually beat in the sugar. Add the vanilla. Use a spatula to fold in the whipped cream until well blended. Spoon the filling into the crust.
  2. Freeze at least 4 hours. Remove the pie from the freezer about 20 minutes before serving. Return any leftover pie to the freezer.

Note: Frozen Peanut Butter Pie is best in a Graham Cracker Crust or a Chocolate Cookie Crust.

Ready in: 4 Hrs 30 Min

Recipe editor Patricia Mitchell