Creamy Peanut Butter Pie Food

SMOOTH AND CREAMY PEANUT BUTTER PIE

Steps:

• In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
• Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

PEANUT BUTTER CREAM PIE

Steps:

• Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
• Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.

PEANUT BUTTER CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

PEANUT BUTTER CREAM PIE

Steps:

• Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

RICH AND CREAMY PEANUT BUTTER PIE

Steps:

• In a large mixing bowl, beat together cream cheese, sw. cond milk, whipped topping and peanut butter. (mixture will get very thick after chilling).
• Pour into pie shell. Cover and chill at least 3 hours before serving.

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.

PEANUT BUTTER PIE WITH CREAM CHEESE

Steps:

• In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.

STATE FAIR WINNER PEANUT BUTTER CREAM PIE

Steps:

• Prepare pie shell as directed.
• Cut peanut butter into powdered sugar until appearance of pie dough.
• Place half of mixture in cooled pie shell.
• Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
• In smaller bowl, beat egg yolks well.
• Pour small amount of milk mixture over beaten egg yolks and mix together.
• Combine egg mixture into milk mixture and cook in double boiler until thick.
• Add butter and vanilla and mix.
• Pour into prepared pie shell.
• Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
• Spread meringue over PB mixture and make a few peaks with spatula.
• Sprinkle remainder of peanut butter mixture over meringue.
• Bake at 325-degrees for 30 minutes, or until brown.
• Can be served warm or cold. I prefer warm.

EASY WHIPPED PEANUT BUTTER PIE

Steps:

• Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
• Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
• When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

NO BAKE CREAMY PEANUT BUTTER FUDGE PIE

Steps:

• In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
• Blend mixture well.
• Pour mixture into pie crust.
• Drizzle chocolate syrup on the top.
• Chill before serving.

CREAMY PEANUT BUTTER PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.

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.

CREAM CHEESE PEANUT BUTTER PIE

Steps:

• For crust: Mix all ingredients in 9 inch round pie pan.
• Press mixture firmly into bottom and up sides of pan.
• Freeze while perparing peanut butter filling.
• For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
• Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a medium bowl until peaks form.
• Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).
• Spoon into prepared crust.
• Refrigerate until firm.
• For glaze: Bring cream to boil in a heavy small saucepan.
• Reduce heat to low.
• Add chocolate and stir until melted and smooth.
• Cool glaze slightly; pour over filling.
• Tilt pan, coating top completely.
• Refrigerate at least one hour.

EASY PEANUT BUTTER CREAM PIE

Steps:

• Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
• Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
• Put in refrigerator 1 hour or longer before serving.