Peanut Butter Ice Box Pie

Arcelia Martin
Southern Kitchen
Peanut Butter Ice Box

About the recipe

Recipe courtesy of Joan Demer, who simplified a recipe that called for real whipped cream instead of frozen whipped topping and melted chocolate spread over a graham cracker crust instead of a chocolate pie crust. You can also dress up the pie with a drizzle of chocolate syrup. If you can’t fit all the filling into the pie shell, just scoop the leftovers into a small bowl and leave it on your kitchen counter with a spoon. It will find a home.

Serves: 8

Hands On Time: 20 minutes

Total Time: 1 hour and 30 minutes


12 ounces cream cheese, softened

1 (16-ounce) jar crunchy peanut butter

1 1/4 cups sugar

1 1/2 tablespoons unsalted butter, melted

1 1/2 teaspoons vanilla

1 (8-ounce) container frozen whipped topping, thawed

1 chocolate pie crust


In bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in half of the whipped topping. Mound the filling into the pie crust and then smooth the top.

Freeze for 10 minutes and then top with the remaining whipped topping. Refrigerate for at least 4 hours or freeze at least 1 hour. Serve.


Per serving: 854 calories (percent of calories from fat, 61), 18 grams protein, 67 grams carbohydrates, 4 grams fiber, 59 grams fat (23 grams saturated), 53 milligrams cholesterol, 618 milligrams sodium.