Very yummy pie, but the way to make it totally irresistible is to make a Nutter Butter crust (24 crushed Nutter Butter cookies & 5 Tbsp. of butter mixed together & pressed into bottom & sides of a pie plate). I omit the milk, only use 8 oz. Cool Whip & use 3/4 cup sugar & 1 Tbsp. vanilla, which make only one, rich & creamy pie that holds together better. This recipe is a great one, but if you know what Nutter Butter cookies are, you’ll want to try the crust w/ this recipe!! I have also added a layer of dessert fudge to the bottom of the pie and it went over very well.
I made this for my step-father for father’s day since he is such a huge peanut butter fan. He doesn’t complipment very often and he could not stop talking about how wonderful it was. The rest of the family enjoyed what he would part with.
Excellent pie. All of my peanut butter lovers gobbled this up. The only flaw was that it was a bit salty. A cold glass of milk took care of that problem. 🙂
Heavenly! I added light hot fudge to the crust and it tasted just like the peanut butter moo’d from jamba juice. Rich, but not heavy like some other peanut butter pies. This is lighter on the pb and cream cheese and more fluffy thanks to the whipped cream. Delicious!
YUMMMMMM! is all my family has to say. I used all low fat or fat free ingredients and it was put on the list of DEFINITE KEEPER recipe.
Excellent and easy! i made for someone that LOVES peanut butter so i added 1/4 to 1/2 peanutbutter. it was a little TOO much peanutbutter so next time i will stick to the recipe. everyone loved it!
I have made this several times in the last month and it’s become a family favorite. I have always halved the recipe to make one pie. Just my cup of tea, so easy to prepare and soooo delicious. I brought it to a big gathering at Easter and there were so many desserts there that the only pieces that were taken were by my kids since they know how good it is. That was fine with me, I got to bring the rest home. Too bad nobody else got a chance to try it. If they did, I would have been surely asked for the recipe!
3-1/2 cups self rising flour
2-1/4 cups sugar
1-1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup cocoa, unsweetened
1 cup buttermilk
1 cups coffee, room temperature
Peanut Butter Frosting:
8 oz cream cheese, room temperature
1-1/4 cup peanut butter, creamy
3/4 cup powdered sugar
12 oz non-dairy whipped topping, thawed
2- 1/2 cup chopped Reese’s cups
1 cup pecan chopped (optional)
Preheat oven to 350°F degrees.
Grease and flour, two 9-inch round pans,
Using an electric mixer, combine sugar, oil, eggs and vanilla beat 1 to 2 minute. Than add the buttermilk and coffee, beat until mixed.
Add the dry ingredients and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pans and bake for about 50 minutes or until cake is done , Cool for 5 to 8 minutes and remove from pans.
Make sure the cake is cold before putting the frosting on it .
With an electric mixer, combine cream cheese, powdered sugar, peanut butter until smooth. Then add the chopped pecans.
Gently fold in whipped topping with spoon until smooth. Chill frosting for about an hour.
Spread frosting on cake, top the cake with chopped Reese’s cups.
Carefully cut each Reese’s cups in half and place on the cake, you will need 3 or 4 packages of individually wrapped Reese’s cups. This will be easier if you chilled them for a while, about 10 to 15 minutes.
Drizzle a little chocolate syrup on top.