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Peanut Butter Pie

Submitted by: Lisa G.

Peanut Butter Pie
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Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Ingredients

  • 1 (9 inch) prepared graham cracker 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
  • 15 miniature chocolate covered peanut butter cups, unwrapped

Directions

  1. Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
  2. Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Nutritional Information

  • Calories: 609 cal
  • Total Fat: 43.3 g
  • Saturated Fat: 23 g
  • Cholesterol: 32 mg
  • Sodium: 369 mg
  • Carbohydrates: 49.3 g
  • Fiber: 1.8 g
  • Protein: 9.5 g
  • Sugars: 40.9 g
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  • Potassium: 226 mg
  • Calcium: 49 mg
  • Iron: 1 mg
  • Magnesium: 46 mg
  • Folate: 30 mcg
  • Niacin Equivalents: 4 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 1098 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: < 1 mg
  • Calories From Fat: 390 kcal
  • Percent Of Calories From Carbs: 31
  • Percent Of Calories From Fat: 62
  • Percent Of Calories From Protein: 6
  • Percent Of Calories From Saturated Fat: 33

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Printed on July 24, 2014 at 5:42 pm