Peanut Butter Pie To Die For 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.

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.

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

PEANUT BUTTER PIE

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-CHOCOLATE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Pulse the graham crackers and peanuts in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until set, 10 to 12 minutes. Transfer to a rack to cool.
• Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth. Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes.
• Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until incorporated.
• Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest. Spoon into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate before serving.

PEANUT BUTTER PIE

Steps:

• 1 (9-inch) baked chocolate cookie pie crust
• Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
• Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
• In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
• Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
• If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

PEANUT BUTTER PIE TO DIE FOR

Steps:

• In a bowl mix FIRST two ingredients.
• Put 1/2 of the mixture into the bottom of the Graham Cracker Crust.
• In another bowl mix all the rest of the ingredients till whipped.
• Spread into Graham Cracker Crust evenly.
• Sprinkle remaining mixture onto pie.
• Freeze for 1 hour then serve-- Keep refrigerated after serving.
• You can put resse's peanut butter cup pieces onto the pie also for a very rich flavor-- ENJOY.

LOW CAL/FAT PEANUT BUTTER PIE

Steps:

• Using an electric mixer, blend the softened cream cheese and powdered sugar until smooth.
• Add the peanut butter, milk and vanilla, beat until smooth.
• Fold in the whipped topping to the peanut butter mixture - add enough to fill the 9" pie crust to the top with the filling mixture.
• Freeze (remove 15 minutes before serving). Leftovers can be refrozen.

EASY PEANUT BUTTER PIE TO DIE FOR

Steps:

• In a large mixing bowl, combine all crust ingredients and mix well. Press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes then cool.
• In mixing bowl combine 1st five ingredients of filling until smooth. Fold in Whipped Topping. Gently spoon into cooled crust. Garnish with cookie crumbs or grated chocolate.
• ENJOY!

PAULA DEEN'S PEANUT BUTTER PIE

Steps:

• Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
• Slowly add the milk, blending well.
• Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
• Sprinkle with peanuts.

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.

TO DIE FOR PEANUT BUTTER ICE CREAM

Steps:

• Heat the milk, sugar and peanut butter in a medium saucepan until bubbly and smooth.
• Add 1 cup cream and cook for further 2 minutes,.
• Place 1 cup cream into large mixing bowl with a sieve on top.
• Beat egg yolks until shiny.
• Add egg yolks to heated mixture and cook for a further 5 minutes or until spatula can be coated by custard. Constantly mix the liquid.
• Add your vanilla pod beans to the mixture just before taking off the heat. Mix well.
• Pour custard through sieve into remaining cream in mixing bowl.
• Mix until smooth.
• Place in fridge for atleast 9 hours.
• Pour into ice cream machine and churn until a smooth, ice cream consistency is achieved.
• Serve cold.