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Peanut Butter Cream Pie

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Submitted by D_HAWK28

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

140 min

Ingredients

Crust
2 473
CUPS ML OREO COOKIES
crushed *
¼ 59
CUP ML BUTTER
melted
Filling
8 231.2
OUNCE ML/G CREAM CHEESE
1 ⅓ 315
CUPS ML POWDERED SUGAR
158
CUP ML PEANUT BUTTER
creamy
1 237
1 237
CUP ML HEAVY WHIPPING CREAM
hipped
½ 118
CUP ML PEANUTS
salted, coarsely chopped

Directions

Combine cookie crumbs and butter.

Press mixture into a 9 inch pie pan.

Set in freezer while you prepare the filling.

Combine cream cheese, p owdered sugar and peanut butter.

Beat until smooth.

Add the 1 cup cream and mix well.

Fold in the whipped cream, gently.

Turn into the prepared pie crust.

Sprinkle with chopped peanuts.

Place in the freezer for at least 2 hours.

It can be made several days in advance.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 1225 78% from fat
 % Daily Value *
Total Fat 106g 164%
Saturated Fat 53g 266%
Trans Fat 0g
Cholesterol 257mg 86%
Sodium 500mg 21%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 17%
Sugars g
Protein 45g
Vitamin A 58% Vitamin C 1%
Calcium 16% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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