Peanut Butter Pie I Food

PEANUT BUTTER PIES

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.

NO BAKE PEANUT BUTTER PIE

Steps:

• Make crust: In a food processor, add walnuts, cashews, maple syrup, milk, pure vanilla extract, cinnamon and salt.
• Process until a ball of dough forms, stopping and scraping the sides of the bowl. Be careful not to over process the crust into a nut butter.
• Transfer "the dough" to a 9" pie dish and flatten on the bottom and sides with your hands to make a pie shell. You can make a pretty rim using the fork.
• Make filling: Give the food processor a rinse, wipe with a towel and add peanut butter, bananas, milk, vanilla extract and salt.
• Process until smooth, pausing and scraping the sides of the bowl.
• Assemble the pie: Pour filling into the prepared crust, smooth top with a spatula and sprinkle with chocolate chips
• Cover with plastic wrap and freeze for 3-4 hours or until frozen.
• Thaw on a counter for about 30 minutes before slicing and serve.

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 PIE

Steps:

• In a small bowl, add the confectioner's sugar and 1/2 cup of the peanut butter. Cut sugar into peanut butter with a fork until mixture is crumbly. Place half of mixture in bottom of baked pie shell, reserve remainder for top.
• In large sauce pan, add the egg yolks, milk, sugar, peanut butter, vanilla, salt, and cornstarch. Cook over medium low heat until thick, stirring constantly (I used a whisk). Pour over peanut butter crumbles in the pie crust.
• Beat egg whites until foamy, add sugar. Continue beating until soft peaks form. Spread over top of pie, being careful to seal at edges. Sprinkle remainder of peanut butter crumbles over top of pie.
• Bake at 325 for thirty minutes.
• Refrigerate for several hours before serving.

PEANUT BUTTER PIE

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.

PEANUT BUTTER PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

THE BEST PEANUT BUTTER PIE

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.

PEANUT BUTTER PIE

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.

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. Takes about 2 hours and 30 minutes to set.
• Remove from freezer and allow pie to soften for 10 minutes.
• Slice and Enjoy!

PEANUT BUTTER PIE

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.

DAIRY FREE PEANUT BUTTER PIE

Steps:

• To prepare the pie crust: In a small sauce pan over low heat melt the chocolate. Pour the melted chocolate into the pie crust. With a spatula, spread the chocolate evenly inside the crust. Set aside.
• To prepare the filling: Combine the sugar and creamer in a bowl, stir with a spoon to blend allowing the sugar to dissolve for 2 to 3 minutes. Meanwhile, in another bowl place the cream cheese, and peanut butter. Whip at top speed, scraping down the sides until creamy, about 3 minutes. Set aside.
• Using the electric mixer whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum and mix for a few seconds more or until dissolved. Pour the cream mixture into the peanut butter mixture and gently stir and fold to blend. Spoon the filling into the prepared pie crust and top with the shaved chocolate. Refrigerate for 6 hours or overnight.

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.

KETO PEANUT BUTTER PIE

Steps:

• Preheat oven to 350 degrees and spray a 9 inch pie pan with cooking spray. Set aside.
• In a food processor, add almond flour, coconut flour, cocoa powder, baking powder, xanthan gum and salt. Give a few pulse to combine then add cubed butter and vanilla extract. Pulse until coarse crumbles form.
• Pour chocolate pie dough into the prepared pie plate and press to cover the bottom and sides uniformly.
• Bake pie crust in a 350 degree oven for 9-10 minutes. Let cool completely.
• In a large bowl, combine sweetener, peanut butter, and cream cheese until fluffy using an electric mixer.
• In a separate medium bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold half of the whipped cream into the peanut butter until combined. This will help loosen up the peanut butter mixture. Gently fold in remaining whipped cream. Try to keep the mixture airy when folding lightly.
• Spread peanut butter mixture on top of the cooled pie crust.
• In a large bowl, add 1 cup heavy cream. Beat with an electric mixer until mixture starts to thicken. Add in powdered sweetener and vanilla. Continue beating until stiff peaks form.
• Add whipped topping on top of the peanut butter layer. Spread evenly. Refrigerate pie for 2 hours to set. Top with crushed peanuts and melted chocolate if desired.

PEANUT BUTTER PIE

Steps:

• Combine peanut butter, powdered sugar, and cream cheese. Beat until smooth.
• Fold in Cool Whip.
• Spoon into the baked pie shell.
• Refrigerate for at least one hour.
• Drizzle with chocolate fudge sauce.

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.

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.