PEANUT BUTTER PIE 2000
The first thing I ever cooked was this pie. It's found many lovers over the many years I have made it. I only have one word it is the BEST now that I have made it Y2K compliant.
Provided by Martin
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
- Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 45.6 g, Cholesterol 16.8 mg, Fat 30.3 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 12.9 g, Sodium 300 mg, Sugar 34.9 g
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
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 PIES
I absolutely love peanut butter and peanut butter pie is one of my favorites. But I'm a Registered Dietitian, so I knew just how high my original recipe was in fat and calories. I cut down on several critical things, and the resulting pie is great! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight., Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.
Nutrition Facts : Calories 305 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 285mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g 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 PIE
This Peanut Butter Pie has a rich flavor and texture, and stores well in the freezer.
Provided by Joanne Ozug
Categories Dessert
Time 2h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a food processor, pulse together the graham crackers and sugar, until ground.
- Add the melted butter, and pulse until evenly moistened, about 10 times.
- Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides.
- Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.
- To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.
- In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.
- Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.
- To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.
- Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!
Nutrition Facts : Calories 551 kcal, Carbohydrate 25 g, Protein 9 g, Fat 47 g, SaturatedFat 24 g, Cholesterol 106 mg, Sodium 210 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
PEANUT BUTTER PIE
Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn't convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
- Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
- Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
- Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 24 grams, Carbohydrate 48 grams, Fat 48 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 21 grams, Sodium 296 milligrams, Sugar 34 grams, TransFat 0 grams
REESE'S™ PEANUT BUTTER PIE
Who doesn't love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this peanut butter cup pie next time you're in need of a decadent dessert that turns heads. Save time in the kitchen by using a flaky Pillsbury™ pie crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 800, Carbohydrate 56 g, Cholesterol 120 mg, Fat 10, Fiber 2 g, Protein 11 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 36 g, TransFat 1 g
THE BEST PEANUT BUTTER PIE
I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)
Provided by lucky ladybug
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat together peanut butter, cream cheese and sugar.
- Gently fold in 3 cups of whipped topping.
- Spoon mixture into pie shell and smooth to edges of the shell.
- Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
- Spread the hotfudge topping over the peanut butter layer.
- Refrigerate until serving time.
- Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
- Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.
NO-BAKE PEANUT BUTTER PIE
I hear "Wow!" whenever I share this creamy peanut butter pie with a chocolate cookie crust. And I love that I can whip it up in just 20 minutes and let it chill until serving time. -Elaine Sabacky, Litchfield, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 410 calories, Fat 26g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 292mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER PIE
A gorgeous peanutty pie, that is full to the brim with calories and sugar!
Provided by laurakiora86
Time 1h
Yield Serves 8
Number Of Ingredients 6
Steps:
- Crumb Oreos and mix with melted butter
- Press into pie dish to form crust and cook for 5 - 7 minutes at 175C/fan
- Beat peanut butter with creamy cheese until smooth.
- Add icing sugar then whipped cream, beating until smooth.
- Pour filling into crust, even out the top with a spatula etc. Chill for at least an hour before serving.
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
PEANUT BUTTER PIE
Here's a decadent dessert that's sure to dazzle on any sideboard.
Provided by Southern Living Test Kitchen
Time 4h15m
Number Of Ingredients 7
Steps:
- Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour.
- Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry.
- Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight).
- Sprinkle top with peanuts, and serve.
PEANUT BUTTER PIE
It's decadently delicious, smooth and fluffy, ultra rich, and perfectly peanut buttery! It's made with just FIVE ingredients and couldn't be easier!
Provided by Jaclyn
Categories Dessert
Time 1h15m
Number Of Ingredients 6
Steps:
- Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
- In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
- Increase speed to high and whip until fluffy, about 1 minute.
- Add whipped cream to peanut butter mixture and fold until evenly combined**.
- Pour mixture into pie crust and spread into an even layer.
- Freeze 1 hour or refrigerate for 4 hours.
- Decorate if desired (with topping ideas listed below) and slice.
Nutrition Facts : Calories 568 kcal, Carbohydrate 41 g, Protein 11 g, Fat 42 g, SaturatedFat 17 g, Cholesterol 72 mg, Sodium 359 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
NO BAKE PEANUT BUTTER PIE
Steps:
- The first step in making this peanut butter pie is to add the powdered sugar and cream cheese into a mixing bowl. You will then want to whip the two together for at least 3-5 minutes or until creamy in texture.
- The next step is adding in the creamy peanut butter. Again, you will want to mix this for a few minutes. It will resemble that of a peanut butter cookie dough.
- The final step to making this peanut butter pie is to add in the cool whip. Start out by adding in half of the container. When this has been mixed thoroughly, add in the other half of the cool whip.
- Scoop the peanut butter pie mixture into a graham cracker crust. You can serve right away or refrigerate it for an hour to make the slices come out easier!
- (Optional) If you are really wanted to wow your guests, you can melt some peanut butter and drizzle it on top of a slice of peanut butter pie. Also, you can top it with some chocolate chips!
Nutrition Facts : Calories 536 kcal, Carbohydrate 50 g, Protein 13 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 40 mg, Sodium 380 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving
PEANUT BUTTER PIE
Provided by Sylvia Harbin
Categories Dessert Bake Kid-Friendly Cream Cheese Peanut Chill Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 9-inch pies
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 °F. Place vanilla wafer crumbs in a medium bowl. Pour over the melted butter and stir to combine. Divide equally into two 9-inch pie tins. Press mixture onto bottom and up sides of pie dish. Transfer to oven and bake until golden brown, 10 to 15 minutes. Remove to a rack to cool completely.
- 2. In the bowl of an electric mixer fitted with the paddle attachment combine the cream cheese, peanut butter, and condensed milk. Mix until smooth. Add confectioner's sugar. Using a large rubber spatula fold in 3 cups Cool Whip. Pour mixture into cooled pie shells. Decorate cake as desired with more cool whip. Garnish with chocolate shavings and peanuts. Refrigerate or freeze until firm.
DECADENT PEANUT BUTTER PIE
Steps:
- 1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- 2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- 3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 600, Carbohydrate 56, Cholesterol 25, Fat 38, Fiber 3, Protein 12, SaturatedFat 16, ServingSize 10, Sodium 350, Sugar 39
PEANUT BUTTER PIE
Make and share this Peanut Butter Pie recipe from Food.com.
Provided by Valerie Dalton
Categories Pie
Time 15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 763.9, Fat 54.1, SaturatedFat 22.1, Cholesterol 41.6, Sodium 556.3, Carbohydrate 61.3, Fiber 3.2, Sugar 45.8, Protein 15.2
PEANUT BUTTER-BANANA PIE
A chocolate-sandwich-cookie crust is layered with peanut butter, sliced bananas, chocolate pudding and whipped topping for a decadent no-bake pie.
Provided by My Food and Family
Categories Home
Time 2h50m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Crush 22 of the cookies; place in medium bowl. Add margarine; mix well. Press onto bottom and up side of 9-inch pie plate. Refrigerate 30 min.
- Spread peanut butter onto bottom of crust; top evenly with bananas. Add milk to dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over bananas.
- Refrigerate at least 2 hours. Top with the whipped topping and remaining 8 cookies just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 440, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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