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I happen to LOVE peanut butter pie.  Though I wouldn’t usually choose peanut butter dessert as a first choice, this is one I could eat every single day and be the happiest girl.  Perhaps a bit larger girl, but certainly a happy one.

Peanut Butter Pie For a Crowd --layers of peanut butter and cream cheese and chocolate make this pie delectable. It's size makes it go farther than usual! | thatwhichnourishes.com

When I used to make this recipe, I made it as a pie–ya know, in a circular pie pan.  But that just doesn’t serve many people, so I doubled my ingredients and voila!  A 9×13″ Peanut Butter Pie for you and many friends–who will surely stay your friends when you make stuff like this for them.

This also means that if you only want to eat a little bit of pie, feel free to cut this in half and make it in a pie pan.  :o)

To  begin, crush an entire package of chocolate sandwich cookies into fine crumbs and add in 1/2 c. melted butter.  I use my food processor, but smash ’em well in a plastic bag if you’d like.

Press the crumbs and butter into a 9×13″ pan.

In a large bowl, mix together 2–8oz. pkgs. of cream cheese,

2 c. of powdered sugar,

and 2 c. creamy peanut butter.

In a stand mixer, whip 2 c. heavy whipping cream until it forms soft peaks.  Add in 8 T. powdered sugar and put half of this goodness into the peanut butter filling.  Fold gently until the color is uniform.  Spread the peanut butter/whipped cream layer over the crust.

Spread the remaining whipped topping  over the top of the peanut butter layer.

Sprinkle with mini chocolate chips.  Refrigerate the whole thing for at least 4 hours.

peanut butter pie2

You’ll thank me for this one.  For real.  After you make it and fall in love, do me a favor and find your way back here and let me know how much you loved it.

Peanut Butter Pie for a crowd
 
Prep time
Total time
 
When you need more than a little circle of peanut buttery goodness, this lets you indulge in a huge pan of peanut butter, cream cheese, and chocolate cookie crust. Fluffy, peanut butter perfection.
Alison:
Recipe type: Dessert, Pie
Cuisine: American
Serves: 10-12 servings
Grocery List
  • 1 regular sized pkg. chocolate sandwich cookies
  • ½ c. butter
  • 16 oz. cream cheese
  • 2 c. powdered sugar
  • 2 c. peanut butter
  • 2 c. heavy whipping cream
  • 8 T. powdered sugar
  • ½ c. or so mini chocolate chips
Here's how...
  1. Crush the package of chocolate sandwich cookies into fine crumbs in a food processor, and add in the melted butter. Press the crumbs and butter into a 9x13" pan.
  2. In a large bowl, mix the cream cheese, powdered sugar, and peanut butter.
  3. Whip 2 c. of heavy cream until it forms soft peaks. Add in 8 T. of powdered sugar and mix half of the whipped cream into the peanut butter mixture.
  4. Spread the peanut butter mixture over the crust.
  5. Spread the remaining whipped cream over the peanut butter layer.
  6. Sprinkle with mini chocolate chips and crushed peanuts if desired.
  7. Refrigerate at least 4 hours.

peanut butter pie4

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  1. Janet Wingate says:

    Can you use cool whip instead of the heavy cream?

    • alison says:

      Hi, Janet! You sure can! :o)
      I just made this pie for my daughter’s birthday and my goodness, it’s sooo good! I hope you love every bite!
      Happy Thanksgiving!

      • Janet Wingate says:

        Should I use two of the tubs if making in the 9×13 pan?

        • alison says:

          Good question! If it were me, I would use two of the smaller tubs. I think they’re around 8 oz. so this would make sense to me. As you’re making it just eyeball how much you want on top. I’m not sure there’s ever too much cool whip, is there? :o)

  2. Ginger says:

    Omg. Made this for work. It was a winner. I used peanutbutter filled Oreos and chocolate ice cream topping that hardens as it chills. Will make again.

    • alison says:

      Hello, Ginger! Wow! Way to take Peanut Butter Pie over the top! :o) Thanks for the kind words and for trying my recipe! Hope you find lots more to enjoy here on my site.

  3. Pamela says:

    Just for clarification, you do mean the cookies (cream filling and all), correct? I’ve seen it done with and without.
    Thank you.

    • alison says:

      Hello, Pamela!
      I use the whole cookie, cream and all! :o) I hope you make and love my peanut butter pie! Thanks so much for stopping by!

      • Pamela says:

        Thank you for the quick reply! I have made cheesecake crust with gluten-free cookies. Sometimes I use the cream sometimes I do not. Never really sure which is best so I Wanted to know your thoughts. I make birthday cakes for the staff at a local Christian camp. The exc dre loves pnut butter pie! Will be making it Sunday. Thanks, again.

        • alison says:

          I think it’s just personal preference. I’ve seen folks take the cream out, which, unless you’re gonna eat all that cream filling, seems like a lot of work. I’ve always left it in for my crusts with success. :o)
          I hope the executive director LOVES this version (and you do, too)! Kindest regards…

  4. […] Peanut Butter Pie for a Crowd makes the non-pumpkin folks beyond excited. […]

  5. Pam from the down low says:

    Oh man. I’m totally anti peanut butter, but your images are beautiful. As are you my friend. (I mean, I guess we can still be friends even though you are into such obscure things as ‘peanut butter’. Right? Ok. Just checkin. 🙂

    • alison says:

      You always make me smile, my peanut butter hatin’ pal. We’ll be the best of friends. We go together like peanut butter and chocolate! No worries, I’ll be the peanut butter. :o)

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