PEANUT BUTTER FUDGE PIE
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,
Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.
PEANUT BUTTER AND FUDGE SWIRL PIE
Fudge sauce is swirled through a pie filling of cream cheese, peanut butter and whipped topping in this easy and luscious, no-bake dessert.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.
- Spoon into crust; drizzle with fudge topping. Swirl gently with knife.
- Refrigerate 4 hours or until firm. Refrigerate leftovers.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 40.3 g, Cholesterol 31.6 mg, Fat 21.4 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 305.6 mg, Sugar 26.4 g
PEANUT BUTTER ICE CREAM SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 15m
Yield about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Mix the peanut butter and sweetened condensed milk in a small saucepan over low heat. Gradually stir in the butter. Continue to cook, stirring, until the sauce is smooth. Remove from the heat and stir in the vanilla.
- Let the sauce cool; it will start to thicken as it cools. When ready to serve, heat the sauce in the microwave for a few seconds so it is easy to drizzle on top of your dessert of choice.
HOT PEANUT BUTTER FUDGE TOPPING
Tastes like peanut butter fudge. An easy, quick sauce or topping. I just whipped this up one night on a whim and I liked how it turned out. I used evaporated milk because it's what I had on hand, but it turned out to be a good thing! Peanut butter and honey measurements are approximate and were eye-balled. Use your best judgement to get the thickness desired. As long as you don't burn it you really can't go wrong with this. It's very important to keep stirring and not let the bottom burn. Serve warm, poured over ice cream or with a fresh banana on toast.
Provided by tiffany.renee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 14 g, Cholesterol 8.2 mg, Fat 10.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 105 mg, Sugar 12.3 g
SALTED PEANUT BUTTER PIE
Provided by Damaris Phillips
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the caramel sauce: Preheat the oven to 350 degrees F.
- Line a 10-inch springform pan with parchment paper and set aside.
- Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
- For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
- For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
- For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.
PEANUT BUTTER FUDGE PIE
This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.
Provided by MahnaMahna
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese until fluffy.
- Blend in peanut butter and powdered sugar, mix well.
- Slowly add milk.
- Fold in 2-4 ounces of the whipped topping.
- Set aside.
- Spread fudge onto bottom and sides of prepared crust.
- Put mixture into crust.
- Freeze a few hours until just set.
- Spread remaining whipped topping over pie.
- Sprinkle with chocolate chips.
- Replace lid and freeze.
- Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 21.1, Cholesterol 74.9, Sodium 609.6, Carbohydrate 56.3, Fiber 3.6, Sugar 37.2, Protein 16.9
PEANUT BUTTER-FUDGE PIE
Vanilla ice cream, gooey fudge sauce and peanuts sit on a chewy rice-cereal crust. Trust us, it's out of this world.
Provided by Midwest Living
Categories Food
Time 6h40m
Number Of Ingredients 10
Steps:
- For crust: In a medium saucepan, combine the 1/4 cup corn syrup, the butter and brown sugar. Bring to boil over medium heat. Remove from heat.
- Add rice cereal and gently stir until combined. Press mixture into the bottom and up the sides of a buttered 9-inch freezer-safe pie plate to form an even crust. Let cool.
- In a medium saucepan, combine peanut butter, the 1/2 cup fudge topping and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread on cooled crust. Freeze for 2 to 3 hours or until firm.
- Allow ice cream to sit out for 10 minutes to soften slightly. Spread into the pie. Freeze at least 4 hours or overnight until firm.
- Sprinkle ice cream evenly with half of the peanuts. Warm the 1 cup fudge topping slightly in the microwave and drizzle it over the peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature for 10 minutes.
Nutrition Facts : Calories 655 calories, Carbohydrate 87 g, Cholesterol 43 mg, Fat 32 g, Protein 12 g, SaturatedFat 12 g, Sodium 301 mg, Sugar 70 g
FUDGE PIE WITH PEANUT BUTTER SAUCE FOR VALENTINE'S DAY
Great anytime but for Valentine's Day present this luscious dessert with words of love handwritten across the plate. To allow plenty of room for your message, choose an oversized dinner plate. Spoon remaining 2 oz. melted chocolate into a small Zip-Lock bag or a small squeeze bottle with a narrow tip. (If using a plastic bag, snip a tiny hole in bottom corner, using scissors). Write "Happy Valentine's Day" in chocolate around the rim of a large plate. Then serve placing 1 slice on prepared plate. Top with Peanut Butter Sauce, whipped topping and additional chopped peanuts. Serve with a kiss!
Provided by beckyjacobs54
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Fudge Pie:.
- Combine chocolate wafer crumbs and 1/3 cup melted butter. Press mixture firmly.
- on bottom and up sides of a 9" pie plate.
- Bake at 350, for 6-8 minutes.
- Beat 1/2 cup butter at medium speed using an electric mixer, until creamy.
- Gradually add sugar, beating mixture until.
- blended.
- Add eggs, one at a time, beating after each.
- addition.
- Stir in melted chocolate morsels and vanilla.
- Add flour beating at low speed just until blended.
- Stir in 3/4 cup peanuts.
- Pour chocolate mixture into prepared crust.
- Bake at 350, for 28 minutes. Let cool on wire rack.
- Peanut Butter Sauce:.
- Combine brown sugar, butter, and corn syrup in a small heavy saucepan. Bring to a boil, stirring frequently.
- Stir in peanut butter and whipping cream, and.
- cook 2 minutes.
- Gradually add 1/4 of hot mixture to egg, stirring constantly.
- Add to remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture reaches 160 degrees.
- Remove from heat, and add vanilla.
- Let cool.
- To serve slice pie, and place 1 slice on prepared plate.
- Top with Peanut Butter Sauce, whipped topping and additional chopped peanuts.
PEANUT BUTTER CUP PIE
Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
- Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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