PEANUT BUTTER PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 4h28m
Yield 8 servings
Number Of Ingredients 14
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.
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.
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:
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
- After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
- Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
- Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.
- Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Yield: approximately 1 1/2 cups
- *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
- Yield: approximately 2 pounds roasted peanuts in shell
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 PIE
Make and share this Peanut Butter Pie recipe from Food.com.
Provided by loof751
Categories Pie
Time 1h5m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 441.3, Fat 28.9, SaturatedFat 15.2, Cholesterol 11.8, Sodium 241.8, Carbohydrate 41.4, Fiber 1.9, Sugar 26.8, Protein 6.9
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.
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.
PEANUT BUTTER PIE
Make and share this Peanut Butter Pie recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt peanut butter in microwave for approximately 2-3 minutes. (times will vary so watch carefully).
- Spread in the bottom of the graham cracker crust and a bit up the sides.
- Cool.
- Make pudding according to pkg. directions.
- Spread over p.b. layer.
- Top with Cool Whip.
- Keep refrigerated.
Nutrition Facts : Calories 608.1, Fat 41.5, SaturatedFat 14.3, Cholesterol 8.5, Sodium 606.8, Carbohydrate 49.2, Fiber 3.8, Sugar 30.9, Protein 16
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
PEANUT BUTTER PIE
Make and share this Peanut Butter Pie recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until fluffy.
- Mix in peanut butter and sugar.
- Gradually add milk; mix well.
- Fold in whipped topping.
- Spoon into crust.
- Chill until set.
- Sprinkle with peanuts.
Nutrition Facts : Calories 498.2, Fat 34.2, SaturatedFat 12.7, Cholesterol 13.1, Sodium 285.3, Carbohydrate 42.5, Fiber 2.6, Sugar 29.5, Protein 10.1
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 VIII
This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.
Provided by S_ST
Categories Peanut Butter Pie
Yield 8
Number Of Ingredients 11
Steps:
- Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
- In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
- Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
- Bake at 325 degrees F (165 degrees C) for 30 minutes.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g
PEANUT BUTTER PIE VIII
This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.
Provided by S_ST
Categories Peanut Butter Pie
Yield 8
Number Of Ingredients 11
Steps:
- Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
- In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
- Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
- Bake at 325 degrees F (165 degrees C) for 30 minutes.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g
OLD-FASHIONED PEANUT BUTTER PIE
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.
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