Frozen Peanut Butter Cup Pie Food

FROZEN PEANUT BUTTER CUP PIE

Steps:

• Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
• Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.
• Add to greased pie pan and press down with your fingers to flatten. You can lie a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
• Next, add the tofu, peanut butter, honey, and coconut cream to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more honey for added sweetness or a pinch of salt if your peanut butter wasn't very salted.
• Pour the peanut butter mousse filling over the crust and place it in the freezer to chill. Once it's fairly chilled and slightly firm (about 1 hour), prepare your ganache.
• Add chocolate chips to a bowl and heat your milk to a low simmer. Then pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn't quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
• Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
• Top the ganache with chopped roasted peanuts (and optional crushed graham crackers) and put it back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
• After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.

FROZEN PEANUT BUTTER CUP PIE

Steps:

• 1. In a food processor, combine the cashews, coconut, and cacao powder and pulse until finely chopped and combined. Add the butter and pulse until the crust is moist. The dough should stick together when squeezed into a ball with your hands.2. Press the crust into an 8-9 inch tart pan, using your finger to press the dough up the sides. Place the pan in the freezer and freezer for 15 minutes.3. Meanwhile, make the filling. In a food processor, combine the peanut butter, dates, and vanilla and pulse until completely smooth and creamy.4. In a large mixing bowl, whip the cream until stiff peak form. Gently fold the whipped cream (and greek yogurt if using half and half) into the peanut butter mix until no streaks remain. Alternately, you can just add the whipped cream to the food processor and pulse until combined. Remove the tart pan from the freezer and spread the filling inside. Place in the freezer.5. In a microwave safe bowl, microwave the chocolate and milk on 30 second intervals stirring after each, until melted and smooth. Spread the chocolate over the peanut butter layer. Cover and freeze until firm, about 1-2 hours. Let the pie sit 10 minutes before serving. Top as desired. Enjoy!

FROZEN PEANUT BUTTER CUP PIE

Steps:

• Lightly grease and line the bottom and sides of a 9 inch spring form pan. Line with parchment paper and then very lightly grease the parchment paper as well.
• Mix together the crumbs, butter and sugar.
• Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan. Set aside.
• Whip the whipping cream, icing sugar ans vanilla extract to firm peaks.
• Slowly beat in the condensed milk.
• Next beat in the mascarpone cheese and peanut butter.
• Pour into the prepared crust and freeze for several hours or preferably overnight.
• Melt together the chocolate chips and scalded whipping cream in a double boiler.
• Reserve a little of the chocolate mixture to drizzle over the whipped cream if you like, then spread the rest over the top of the frozen pie.
• Return to the freezer until ready to serve. Before serving you can garnish with whipped cream and a drizzle of the chocolate ganache as well as some roasted peanuts.

FROZEN PEANUT BUTTER PIE

Steps:

• Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
• In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
• In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
• Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
• Let pie stand in refrigerator 30 minutes before serving.

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE

Steps:

• Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

FROZEN PEANUT BUTTER PIE

Steps:

• Blend the ingredients in a blender until smooth.
• Pour into pie shell.
• Freeze.
• When ready to eat? Thaw for 10 minutes and serve.

PEANUT BUTTER CUP PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

PEANUT BUTTER PIE (FROZEN)

Steps:

• In a medium bowl, blend together cream cheese, sugar and peanut butter.
• Slowly add the milk while beathing, so your mixture is creamy.
• Continue beating until fluffy.
• Fold in the nondairy whipped topping.
• Pour the mixture into the graham cracker crust pie shell.
• Swill the fudge sauce through the pie (i usually use a butter knife)
• Freeze until firm.

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.