Peanut Butter Dream Pie Food

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 CREAM PIE

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.

EASY PEANUT BUTTER CREAM PIE

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.

NO-BAKE PEANUT BUTTER CREAM PIE

Steps:

• Add the cookies, peanuts, and salt to the bowl of a food processor fitted with the chopping blade. Pulse until the cookies are crushed and peanuts have been chopped into small pieces. Add the crushed mixture to a large bowl and drizzle the melted butter over the top. Stir to coat all the crumbs in butter. Pour the crust mixture into 9-inch deep-dish pie dish. Press firmly with fingers or the bottom of a small measuring cup to form the crust in the bottom and up the sides of the dish. The crust will be thick. Refrigerate to allow the crust to firm up.
• In a medium bowl, use a mixer to beat the cream cheese until smooth. Add the peanut butter and 3 tablespoons of heavy cream and mix until smooth. Set aside.
• In a large bowl, use a mixer to beat 1 cup of heavy cream until frothy. Gradually add the powdered sugar, and mix until very soft peaks begin to form. Add the peanut butter mixture to the beaten cream in three batches, mixing well after each addition. Mix until stiff peaks form. Spread the mixture into the prepared crust.
• In a small bowl, melt about 2 tablespoons of peanut butter in the microwave until pourable. Drizzle the melted peanut butter over the top of the prepared pie. Refrigerate for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve chilled, topped with additional sweetened whipped cream - if desired.

DREAMY CREAMY PEANUT BUTTER PIE

Steps:

• Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.
• In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside.
• Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.

CHOCOLATE PEANUT DREAM PIE

Steps:

• Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping. Pour into the crust. Cover and refrigerate for 1 hour or until set.
• Garnish with peanuts and whipped topping if desired.

CHOCOLATE PEANUT BUTTER CREAM PIE

Steps:

• Spoon 1/2 cup of the fudge topping into bottom of crust.
• Place in freezer 10 minutes.
• Whisk peanut butter and milk in a large bowl until well blended.
• Add pudding mixes.
• Beat for 2 minutes or until smooth.
• Stir in 1/2 cup of the whipped topping.
• Gently spoon over chocolate layer.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set.
• Drizzle with remaining 1/4 cup fudge topping.