Comida Kraft
Recipe Box

Silky Peanut Butter Pie

(11) 10 Reviews
Prep Time
Total Time

10 servings

Silky is one way to describe this peanut butter pie. It's also creamy, sweet-ricotta cheesy, a bit nutty and very easy!

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What You Need

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Make It

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  • Sprinkle gelatin over 1/4 cup of the milk in blender container; let stand 2 min. or until gelatin is softened. Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave. Add to gelatin mixture; cover. Blend on low speed until gelatin is completely dissolved. Add peanut butter, sugar and ricotta cheese; cover. Blend on high speed until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon.
  • Spoon into pie crust.
  • Refrigerate 3 hours or until set. Cut into 10 slices to serve. Top each serving with about 1 Tbsp. of the whipped topping and a sprinkling of peanuts. Store leftover pie in refrigerator.


Enjoy a serving of this rich-and-indulgent treat on special occasions.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 360
% Daily Value
Total fat 22g
Saturated fat 7g
Cholesterol 20mg
Sodium 230mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 21g
Protein 14g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jrsrazo |

    I used Splenda for both the crust and filling. Husband and kids loved it! Would make it again.

  • |

    The peanut butter flavor was mild. Overall, the pie was not very rich, probably because of the gelatin texture. It's an easy and refreshing dessert, but I would want a stronger peanut butter flavor. My roommate can't get enough, though.

  • beckyp4 |

    Great recipe--Yummy! Made two versions one following the recipe exactly--the second using Soy drink in place of milk and Splenda in place of sugar. Both version were turned out fantastic! Main feature that attracted me to this recipe is theuse of Ricotta instead of heavy cream.

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