No Bake Peanut Butter Pie Food

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.

NO BAKE PEANUT BUTTER PIE

Steps:

• Combine the 1 1/4 cup graham cracker crumbs with 1/4 cup melted butter.
• Press into bottom and side of pie plate.
• Melt 1 cup peanut butter and 4 squares chopped Bakers white chocolate on medium in microwave for 2 1/2 minutes.
• Stir until smooth.
• Whisk 1 package {4serving size} Jell-o vanilla instant pudding with 1 1/2 cups milk.
• Beat in chocolate mixture.
• Fold in 1 cup thawed Cool Whip Whipped topping.
• Place 1 sliced banana on bottom of crust and spoon pudding on top.
• Chill 1 hour.
• Garnish with the Cool Whip topping.

NO-BAKE PEANUT BUTTER PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

EASY NO-BAKE PEANUT BUTTER PIE

Steps:

• Mix all ingredients together and place in pie shell.
• Chill for at least an hour before serving.
• Can also be frozen.
• If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

NO-BAKE PEANUT BUTTER FLUFF PIE

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

Steps:

• Microwave peanut butter and chocolate in microwavable bowl on MEDIUM (50%) 2-1/2 minutes; stir until chocolate is completely melted and mixture is well blended.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping.
• Place bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator.

NO-BAKE PEANUT BUTTER PIE JARS RECIPE BY TASTY

Steps:

• In a large mixing bowl beat together powdered sugar, cream cheese, and peanut butter.
• Fold in half of the whipped topping.
• Crush half a graham cracker into the bottom or a jam jar.
• Drizzle a layer off hard shell over the graham cracker (this will firm up and act as a barrier to ensure the graham crackers stay crunchy).
• Spoon in the peanut butter pie mixture, filling the jam jar ¾ of the way.
• Top off with whipped topping and additional toppings to your liking.
• Chill the jars in the fridge for at least 1 hour before serving.
• Enjoy!

NO BAKE PEANUT BUTTER PIES

Steps:

• Place 3/4 cup confectioner's sugar in bowl. Cut in peanut butter until mixture resembles fine crumbs; set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell; set aside., In a saucepan, combine the sugar, flour and salt; gradually stir in the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount into the eggs; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes., Remove from the heat; add butter and vanilla, stirring constantly. Pour into crust. Cool slightly and refrigerate for 1-2 hours., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling; sprinkle with reserved crumb mixture. Store in the refrigerator.

RICH AND EASY NO COOK PEANUT BUTTER PIE

Steps:

• Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.