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
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Provided by Allison Arevalo
Categories Mixer Dessert Fourth of July Super Bowl Kid-Friendly Quick & Easy Graduation Father's Day Back to School Dinner Frozen Dessert Cream Cheese Birthday Family Reunion Poker/Game Night Potluck Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 350°F.
- In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
- With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
- Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
- Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
- Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!
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.
EASY PEANUT BUTTER CREAM PIE
This can be a rich dessert for peanut butter lovers. Can be spiffed up with the addition of Bailey's or Kaluha - or try Amarula for a nice flavor, 2 tablespoons is minimum I think!!
Provided by Mommy Diva
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3750.5, Fat 244.8, SaturatedFat 105.3, Cholesterol 267, Sodium 2787.9, Carbohydrate 350.9, Fiber 11.4, Sugar 263.3, Protein 61.7
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 :
MARY'S PEANUT BUTTER BLOSSOMS
This recipe was given to my mother by one of her neighbors over 30 years ago. It is the only peanut butter cookie recipe I will ever use!
Provided by WOOBSTERS39
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, baking powder, and salt together in a small bowl.
- Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
- Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
- Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 36 mg, Sugar 5.8 g
MARY'S CREAMY PEANUT BUTTER PIE
Make and share this Mary's Creamy Peanut Butter Pie recipe from Food.com.
Provided by Hill Family
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Whip the cream cheese until soft and fluffy. Beat in the peanut butter and sugar. Slowly add milk, blending throughly into the mixture.
- Fold in the cool whip and pour into a prepared crust. Sprinkle with the chopped peanuts.
Nutrition Facts : Calories 4501.2, Fat 308.7, SaturatedFat 138.9, Cholesterol 266.6, Sodium 2767.8, Carbohydrate 383, Fiber 17.6, Sugar 283.2, Protein 85.5
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- Preheat the oven to 350°. In a food processor, pulse the cookies with 1/4 teaspoon of salt until finely ground. Scrape the cookies into a 9-inch pie plate. Stir in the melted butter, 1/2 tablespoon at a time, until the crumbs are the texture of wet sand; you may not need to use all of the butter. Using your fingers, press the crumbs evenly over the bottom and up the side of the pie plate. Freeze the crust for 15 minutes.
- In a medium bowl, combine the peanut butter with the cream cheese, 1/2 cup of sugar and 1/4 teaspoon of salt and mix until thoroughly blended. In another bowl, whip 3/4 cup of the heavy cream until stiff. Whisk the whipped cream into the peanut butter mixture. Spread the peanut butter filling in the crust in an even layer. Refrigerate until chilled, about 30 minutes.
- In the same whipped-cream bowl, whip the remaining 1 cup of heavy cream and 2 tablespoons of sugar with the vanilla until stiff. Spread the whipped cream over the pie. Sprinkle the pie with the chopped peanuts, cut into slices and serve.
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