Peanut Butter Pie XIV recipe

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Ingredients

2 (9 inch) prepared graham cracker crusts
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 cup crunchy peanut butter
1 (7 ounce) jar marshmallow creme
1 (16 ounce) package frozen whipped topping, thawed
1 (12 ounce) jar hot fudge topping
¼ cup chopped walnuts

Nutrition Info

534.3 calories
carbohydrate: 65.3 g
cholesterol: 8.3 mg
fat: 28.2 g
fiber: 2.4 g
protein: 8.3 g
saturatedFat: 11.4 g
servingSize: -
sodium: 348.2 mg
sugar: 47.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.

  2. Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.

  3. Garnish with chopped nuts. Freeze until firm, then serve.

Recipe Yield

2 pies

Recipe Note

A delicious, cool pie.

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