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Peanut Butter Cream Pie

  • Yield: One 9-inch pie


  • 1 baked Graham Cracker Crust
  • 8 ounces cream cheese, at room temperature
  • 3/4 cup confectionersí sugar
  • 1/2 cup smooth peanut butter
  • 2 tablespoons milk
  • 2 tablespoons chopped roasted peanuts
  • 4 cups heavy cream, whipped until thick
  • 1/2 cup chopped salted peanuts
  • 1/2 cup chocolate shavings and curls


  • Prepare the Graham Cracker Crust, and allow to cool completely.
  • Using an electric mixer, beat the cream cheese with the confectionersí sugar until creamy. Add the peanut butter, milk, and peanuts and beat well.
  • Fold half the whipped cream into the peanut butter mixture and spoon this into the piecrust, smoothing out the top. Refrigerate for at least 1 hour until set.
  • To serve, spoon some of the remaining whipped cream over each wedge of pie, and top with 1 tablespoon of peanuts and 1 tablespoon of chocolate curls.

Recipe Details