PEANUT BUTTER PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 4h28m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1 (9-inch) baked chocolate cookie pie crust
- Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
- Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
- In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
- Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
- If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.
NO-BAKE PEANUT BUTTER FLUFF PIE
The sweet and salty flavor combination of the classic childhood sandwich is turned into a light and fluffy no-bake pie.
Provided by Food Network Kitchen
Categories dessert
Time 7h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Butter a 9 1/2-inch deep-dish pie dish.
- Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
- Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
- Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
- Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
CREAMY PEANUT BUTTER PIE
Quartered peanut butter cups top this rich smooth pie that's always a hit at gatherings. It saves time, too, because it can be made in advance and frozen until needed. -Rhonda McDaniel, Rossville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
LIGHT PEANUT BUTTER PIE
Make and share this Light Peanut Butter Pie recipe from Food.com.
Provided by Delish du Jour
Categories Dessert
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cush graham crackers using a rolling pin or in a food processor.
- Combine graham cracker crumbs with brown sugar, canola oil, vanilla, cocoa powder and salt. Mix well.
- Divide the graham cracker mixture evenly between 4 individual pie/custard dishes. Using the back of a fork, press the mixture to fill the bottom of each dish.
- Bake in a 350 degree oven for 8-9 minutes, then let cool while you make the filling.
- For the filling, combine the milk and peanut butter with a whisk or hand mixer.
- Slowly add pudding mix to the milk and peanut butter, mix for 1-2 minutes until combined and smooth.
- Divide the filling evenly between the four dishes, refrigerate for at least 1-hour.
- Optional toppings would be, light whipped topping, crushed peanuts and chocolate shavings.
FLUFFY FROZEN PEANUT BUTTER PIE
I had no idea how quickly you could make a peanut butter pie. If you don't want to spend a lot of time in the kitchen, this is the recipe for you. You can make this ahead of time and leave it in the freezer until guests arrive. I topped with finely chopped Reese's Peanut Butter Cups instead of peanuts because I didn't have any. Recipe courtesy of Boise Schools Presents: A Collection of Culinary Delights, 1993 and Wilma Haratyk. Thank you WIlma! Serving size is estimated. Cook time is freezing time.
Provided by AmyZoe
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream cheese at low speed until soft and fluffy.
- Beat in sugar and peanut butter at medium speed.
- Slowly beat in milk.
- Fold topping into mixture.
- Fold into pie shell and sprinkle with chopped nuts.
- Freeze until just firm.
- Cut into wedges and serve.
Nutrition Facts : Calories 291.4, Fat 18.6, SaturatedFat 7.5, Cholesterol 18.1, Sodium 131.9, Carbohydrate 27.6, Fiber 1.4, Sugar 24.1, Protein 6.7
COOKING LIGHT FROZEN PEANUT BUTTER PIE
"Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer." From Cooking Light August 2007.
Provided by hannahactually
Categories Pie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
- Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
- Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
Nutrition Facts : Calories 95.8, Fat 3.4, SaturatedFat 0.9, Cholesterol 1.6, Sodium 64.1, Carbohydrate 13.8, Fiber 0.5, Sugar 12.8, Protein 3.1
REDUCED FAT PEANUT BUTTER PIE
I don't prepare dessert often but this pie is one of the exceptions. Sugar-free pudding, a reduced-fat graham cracker crust and a few other items keep the fat and calories down, but no one guesses that this sweet treat is lighter than other desserts.-Vickie Madrigal, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 180mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
FLUFFY PEANUT BUTTER PIE
Make and share this Fluffy Peanut Butter Pie recipe from Food.com.
Provided by Alley Barbie
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For crust, melt chips and margarine together; then gently stir in cereal. Press in bottom and sides of greased 9" pie tin. Chill 30 minutes.
- For filling, mix cream cheese, peanut butter, lemon juice, vanilla, and cool whip. Pour mixture into chilled shell.
- To serve leave as is or top with chocolate curls shaved from chocolate bar.
Nutrition Facts : Calories 492.4, Fat 39.7, SaturatedFat 16.9, Cholesterol 31.2, Sodium 372.6, Carbohydrate 30.3, Fiber 2.8, Sugar 18.1, Protein 9.9
LIGHT AND FLUFFY PEANUT BUTTER PIE
Light, fluffy, and creamy peanut butter tatse without all the fat. So easy - just whip, chill, and serve! If you like, garnish this pie with low-fat whipped topping.
Provided by Allrecipes Member
Categories Peanut Butter Pie
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 35.1 g, Fiber 3.9 g, Protein 18.7 g, SaturatedFat 10.9 g, Sodium 543.8 mg, Sugar 31.2 g
THE BEST PEANUT BUTTER PIE
I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)
Provided by lucky ladybug
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
THE LIGHTHOUSE RESTAURANT PEANUT BUTTER PIE
Make and share this The Lighthouse Restaurant Peanut Butter Pie recipe from Food.com.
Provided by CJAY8248
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, blend cream cheese and peanut butter together until smooth. Add whipped topping; then add powdered sugar. Blend until smooth and creamy. Spoon into crust. Chill 3 hours. Serve cold.
Nutrition Facts : Calories 477.2, Fat 36.1, SaturatedFat 15.8, Cholesterol 65.4, Sodium 290.6, Carbohydrate 31.4, Fiber 1.9, Sugar 25, Protein 11.7
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