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!
MY-OH-MY! PEANUT BUTTER PIE
When you take a sumptuous nibble of this decadent treat you will be saying,"My-Oh-My! Peanut Butter Pie!"
Provided by Adopted Parisian
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Microwave fudge topping till slightly runny. Spoon some into bottom of pie shell until just covered. Refrigerate.
- Beat 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, till well combined. Fold in 3 cups whipped topping until combined.
- Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Spread remaining whipped topping over this layer.
- Using a spoon, drizzle remaining fudge over top of the pie.
- Sprinkle with chocolate chips and peanuts. Refrigerate until ready to serve.
Nutrition Facts : Calories 1055, Fat 68.8, SaturatedFat 26.7, Cholesterol 77.3, Sodium 816.4, Carbohydrate 97.7, Fiber 6.1, Sugar 59.5, Protein 21.8
MY OH MY, PEANUT BUTTER PIE
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the peanut butter, cream cheese, sugar, butter, and vanilla together in a large bowl. Pour mixture into the graham cracker crust. Chill overnight. The next day, use a spatula to gently cover the top of the pie with the whipped topping. Warm the caramel topping in a microwave, stirring at 15-second intervals until pourable. Be careful not to burn. Swirl or drip the warmed caramel on top of the whipped topping before serving.
Nutrition Facts : Nutritional Facts Serves
OH MY! PEANUT BUTTER & HOT FUDGE PIE
Two of my favorite things...peanut butter and hot fudge. This is a delicious pie. I tried it out the first time at a church social and it was an instant hit. I was asked to make it again the next day for a football party.
Provided by kfreekave
Categories Pie
Time 15m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, beat together the peanut butter, cream cheese, and sugar until creamy.
- Gently fold in cool whip.
- Pour mixture into pie shell.
- Heat hot fudge in microwave safe bowl until just soft and then spread it over pie.
- Refrigerate for at least 1 hour.
- You can garnish with swirls of chocolate, drizzles of hot fudge and peanut butter or chocolate and peanut butter chips.
Nutrition Facts : Calories 1008.3, Fat 63.8, SaturatedFat 29.2, Cholesterol 42.6, Sodium 731, Carbohydrate 97.8, Fiber 4.7, Sugar 66.4, Protein 18.4
MILE-HIGH PEANUT BUTTER PIE
Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g
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