Bakers Square Peanut Butter Pie Food

PEANUT BUTTER PIE

Steps:

• Preheat the oven to 350°F.
• Assemble the toppings When ready to serve, whip 1 cup of cream with 2 tablespoons of powdered sugar to a medium-soft peak. (Double this amount if you want tall swoops of cream on the pie.) Chop up the peanut butter cups. Place the chocolate chips and peanut butter in separate microwave-safe bowls and stir a teaspoon of oil into each. Melt in the microwave in 30 second bursts, and stir until smooth.

NO BAKE PEANUT BUTTER PIE

Steps:

• Combine the 1 1/4 cup graham cracker crumbs with 1/4 cup melted butter.
• Press into bottom and side of pie plate.
• Melt 1 cup peanut butter and 4 squares chopped Bakers white chocolate on medium in microwave for 2 1/2 minutes.
• Stir until smooth.
• Whisk 1 package {4serving size} Jell-o vanilla instant pudding with 1 1/2 cups milk.
• Beat in chocolate mixture.
• Fold in 1 cup thawed Cool Whip Whipped topping.
• Place 1 sliced banana on bottom of crust and spoon pudding on top.
• Chill 1 hour.
• Garnish with the Cool Whip topping.

PEANUT BUTTER SILK PIE II

Steps:

• Filling.
• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
• Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
• Spread this mixture onto the crust, smoothing the top.
• Topping.
• Combine chocolate chips and coffee in a microwave proof dish.
• Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
• Stir until smooth.
• Cool slightly.
• Pour the topping over top of the filling.
• Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
• Sprinkle with chopped peanuts.