Peanut Butter Cup Pie Food

PEANUT BUTTER CUP PIE

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.

NO BAKE PEANUT BUTTER CUP PIE

Steps:

• Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
• Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
• Pie lasts up to 3 days in the refrigerator or you can freeze it for up to one month.

REESE'S™ PEANUT BUTTER PIE

Steps:

• Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
• In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
• In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
• Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

PEANUT BUTTER CUP PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

SECRET PEANUT BUTTER CUP PIE

Steps:

• In a medium saucepan over low heat, combine peanut butter chips, milk, and 1/2 cup sweetened condensed milk. Cook until mixture is smooth, stirring constantly. Remove saucepan from heat and allow mixture to cool to room temperature.
• Meanwhile, coarsely chop 12 peanut cups, reserving 4 for garnish. In a large bowl with an electric mixer on medium speed, beat cream cheese until light and fluffy. Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cups.
• Fold 1 cup whipped topping into peanut butter mixture until thoroughly combined.
• Spoon half the peanut butter mixture into pie crust and top with half the cream cheese mixture alternately into pie crust; repeat layers. Swirl with a knife to get a marble effect. Cover and freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving. Garnish with dollops of remaining whipped topping and peanut butter cups.

PEANUT BUTTER CUP PIE

Steps:

• Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
• Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.

REESE'S CUP NO BAKE PEANUT BUTTER PIE RECIPE

Steps:

• In a small microwave-safe bowl, heat the chocolate fudge for 30 seconds, or until smooth.
• Spread it evenly into the bottom of the crust, careful not to lift up the crust crumbs as you spread.
• Arrange the snack-size Reese's cups over the chocolate fudge in the bottom of the crust.
• In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
• Beat until smooth.
• Fold in the remaining whipped topping.
• Spread evenly over the Reese's cups in the pie crust.
• Refrigerate until thoroughly chilled, about 1 hour.
• Sprinkle with chopped Reese's minis, and a drizzle of chocolate syrup.
• Cut and serve. Store in refrigerator.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER CUP PIE

Steps:

• Preheat your oven to 350 degrees.
• In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
• When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
• In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
• While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
• Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
• Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
• Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Prepare peanut butter cups by cutting some in half and coarsely chopping some.

PEANUT BUTTER LUSTER PIE

Steps:

• Heat oven to 450. Prepare pie crust according to pkg. directions for one crust baked shell using 9 inch pie pan. Bake for 9-11 minutes or until light golden brown. Cool completely.
• In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. water, stirring constantly until smooth. Blend in powdered sugar until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled baked shell. Refrigerate.
• In medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at low speed until blended. Beat 1 minute at medium-high speed. Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate.
• In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. milk and cornsyrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency.
• Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping and peanuts.

PEANUT BUTTER CUP PIE

Steps:

• Make the crust: Add the cookies, pecans and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchement paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.
• Whip the cream: In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
• Make the filling: In a second mixing bowl beat the cream cheese, monkfruit sweetener, peanut butter and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. Scrape the filling into the crust.
• Make the ganache: add the chopped chocolate chips and piping hot heavy cream together and stir until a creamy ganache forms. Carefully pour it over the pie and chill at least 12 hours.

FROZEN PEANUT BUTTER CUP PIE

Steps:

• Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
• Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.
• Add to greased pie pan and press down with your fingers to flatten. You can lie a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
• Next, add the tofu, peanut butter, honey, and coconut cream to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more honey for added sweetness or a pinch of salt if your peanut butter wasn't very salted.
• Pour the peanut butter mousse filling over the crust and place it in the freezer to chill. Once it's fairly chilled and slightly firm (about 1 hour), prepare your ganache.
• Add chocolate chips to a bowl and heat your milk to a low simmer. Then pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn't quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
• Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
• Top the ganache with chopped roasted peanuts (and optional crushed graham crackers) and put it back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
• After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.

REESE'S PEANUT BUTTER CUP PIE

Steps:

• Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
• Using a medium-sized heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 to 55 seconds. Stir until the chocolate chips are completely melted and smooth.
• Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
• Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
• Using a medium-sized heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
• Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
• Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
• Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
• Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
• When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing bowl and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
• Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
• Slice into wedges and serve.

REESE'S PEANUT BUTTER CUP PIE

Steps:

• Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
• Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
• Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
• Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
• Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
• Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
• Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
• Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
• Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
• When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
• Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
• Slice into wedges and serve.

PEANUT BUTTER PIE

Steps:

• Beat peanutbutter, sugar, and cream cheese together. Scoop out half of the whipped cream into the peanutbutter mixture and fold. Pour into pie shell. Spread remaining whipped cream over top of the pie. Decorate with chocolate or peanutbutter chips or both if you like.

PEANUT BUTTER CUP PIE

Steps:

• 1. BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
• 2. 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
• 3. 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
• 4. ***HEALTHIER VERSION: Save 60 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with Neufchatel Cheese, fat-free milk, Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping***

PEANUT BUTTER CUP PIE

Steps:

• FIRST STEP:Beat peanut butter, cheese and powdered sugar. SECOND STEP:Mix in vanilla. THIRD STEP:Fold in cups. FOURTH STEP:Blend it and spread the fillings. Refrigerate it and serve!!

NO BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Beat the cream cheese, confectioners sugar, and peanut butter together until smooth.
• Fold in the whipped topping with a spatula.
• Spoon peanut butter pie filling over the graham cracker crust.
• Chill for two hours or until firm.
• Top with mini peanut butter cups or chopped peanut butter cups. Garnish with a drizzle of Hershey's syrup and serve in slices.