Best Peanut Butter Pie Food

PEANUT BUTTER PIE

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, pulse together the graham crackers and sugar, until ground.
• Add the melted butter, and pulse until evenly moistened, about 10 times.
• Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides.
• Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.
• To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.
• In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.
• Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.
• To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.
• Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER PIE

Steps:

• Crumb Oreos and mix with melted butter
• Press into pie dish to form crust and cook for 5 - 7 minutes at 175C/fan
• Beat peanut butter with creamy cheese until smooth.
• Add icing sugar then whipped cream, beating until smooth.
• Pour filling into crust, even out the top with a spatula etc. Chill for at least an hour before serving.

THE BEST PEANUT BUTTER PIE

Steps:

• In a medium bowl, beat together peanut butter, cream cheese and sugar.
• Gently fold in 3 cups of whipped topping.
• Spoon mixture into pie shell and smooth to edges of the shell.
• Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
• Spread the hotfudge topping over the peanut butter layer.
• Refrigerate until serving time.
• Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
• Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.

NO-BAKE PEANUT BUTTER PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

PEANUT BUTTER PIE

Steps:

• Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour.
• Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry.
• Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight).
• Sprinkle top with peanuts, and serve.

NO-BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm. Takes about 2 hours and 30 minutes to set.
• Remove from freezer and allow pie to soften for 10 minutes.
• Slice and Enjoy!

PEANUT BUTTER PIE

Steps:

• Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
• In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
• Increase speed to high and whip until fluffy, about 1 minute.
• Add whipped cream to peanut butter mixture and fold until evenly combined**.
• Pour mixture into pie crust and spread into an even layer.
• Freeze 1 hour or refrigerate for 4 hours.
• Decorate if desired (with topping ideas listed below) and slice.

BEST PEANUT BUTTER PIE EVER.

Steps:

• 1. With an electric mixer add peanut butter, sweetened condensed milk, and cream cheese until well blended.
• 2. Add 2 cups of the cool whip and mix with a spoon.
• 3. Pour into crust.
• 4. Add the remaining cool whip for the topping.
• 5. Chill at least 3 hours.
• 6. Right before serving drizzle chocolate syrup over the top.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 400° F.
• In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
• Bake the shell in the 400° F oven for 10 minutes, transfer it to a rack, and let cool completely.
• Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners' sugar, beat to combine. Add cream; mix on low speed until combined. Increase mixer to high speed; beat just until the mixture thickens (be careful not to overbeat).
• Spread the filling in the pie crust. Cover and refrigerate until firm; at least 4 hours or overnight.
• Garnish with chopped peanuts and whipped cream just before serving.

KETO PEANUT BUTTER PIE

Steps:

• Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
• In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulse to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
• Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
• Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
• In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
• In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in remaining whipped cream. Try to keep the mixture airy when folding lightly.
• Spread peanut butter mixture on top of the cooled pie crust.
• In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form.
• Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.

REESE'S PEANUT BUTTER CUP PIE

Steps:

• Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
• Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
• Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
• Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
• Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
• Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
• Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
• Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
• Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
• When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
• Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
• Slice into wedges and serve.

PEANUT BUTTER CREAM PIE

Steps:

• In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
• Sprinkle over bottom of pie shell.
• Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
• Using a whisk, stir in milk and egg yolks until blended.
• Place over medium heat and gradually whisk in the hot water.
• Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
• Remove from heat; add butter and vanilla and beat until smooth.
• Pour over peanut butter mixture in pie shell.
• Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
• Heat oven to 425 degrees.
• Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
• Beat in remaining sugar 1 Tbls.
• at a time until whites are thick and glossy.
• Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
• Bake 5 to 7 minutes until the meringue is lightly browned.
• Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.

ULTIMATE PEANUT BUTTER PIE

Steps:

• 1. Crush up cookies into a fine crumb (yes the whole package... less 2 because I ate them haha).
• 2. Put them into a large deep pie pan. Melt butter and drizzle over cookie crumbs. Mix well and begin to start pressing them down firmly in the center of pan working outward.
• 3. Keep pressing the cookie crust firmly into the pan working up the sides of the pan. Bake at 350 for 8 minutes. Seat aside and cool.
• 4. Melt package of chocolate chips with 1/3 c of heavy cream in microwave stirring every 10-15 seconds until melted, smooth and silky.
• 5. Pour most of the melted chocolate mixture over the crust setting aside a bit of it for a finishing drizzle. Work the chocolate up the sides of the crust and spread evenly. Put pie in refrigerator to chill while making the filling.
• 6. Cream together the peanut butter and cream cheese (I use my stand mixer for this part). Make the pudding in a separate bowl with the milk. When thick, add it to the peanut butter mixture. Then add the condensed milk and mix together well.
• 7. Beat the 1 1/2 heavy cream. When it just starts getting thicker add the sugar. Beat until thickened.
• 8. Fold 1 cup of the whipped cream into the peanut butter mixture and pour peanut butter filling into the pie. Smooth out evenly.
• 9. Spread the rest of the whipped cream on top of the peanut butter filling. Place chopped up peanut butter cups on top. Then drizzle with the remaining melted chocolate. Chill at least 2 hours before serving. ENJOY!!!