PEANUT BUTTER PIE WITH CREAM CHEESE
Smooth and creamy, this yummy dessert is popular with our family. It's so quick and easy to prepare, and the recipe makes two pies...one for now and one to refrigerate or freeze for later. -Denise Bitner Reedsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.
Nutrition Facts : Calories 336 calories, Fat 19g fat (9g saturated fat), Cholesterol 16mg cholesterol, Sodium 214mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CREAM CHEESE PIE
If you're a fan of peanut butter pie, then you'll love this extra creamy spin on a classic. You see, the whipped topping makes for an airy filling that's full of peanut buttery goodness! You'll find dessert paradise in this Peanut Butter Cream Cheese Pie.
Provided by Ginsburg Enterprises
Categories Pies
Number Of Ingredients 7
Steps:
- In a large bowl with an electric mixer, beat peanut butter and cream cheese until smooth. Beat in confectioners' sugar and vanilla until smooth. Fold in 3 cups whipped topping and 3/4 cup peanut butter cups. Spoon mixture into crust. Top with remaining whipped topping and remaining peanut butter cups.
- Chill 8 hours or overnight, until firm.
CREAM CHEESE PEANUT BUTTER PIE
Make and share this Cream Cheese Peanut Butter Pie recipe from Food.com.
Provided by Renee Ferraz
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust: Mix all ingredients in 9 inch round pie pan.
- Press mixture firmly into bottom and up sides of pan.
- Freeze while perparing peanut butter filling.
- For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
- Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a medium bowl until peaks form.
- Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).
- Spoon into prepared crust.
- Refrigerate until firm.
- For glaze: Bring cream to boil in a heavy small saucepan.
- Reduce heat to low.
- Add chocolate and stir until melted and smooth.
- Cool glaze slightly; pour over filling.
- Tilt pan, coating top completely.
- Refrigerate at least one hour.
Nutrition Facts : Calories 945, Fat 78.8, SaturatedFat 36.1, Cholesterol 133, Sodium 380.8, Carbohydrate 53.8, Fiber 6, Sugar 22.3, Protein 17.1
PEANUT BUTTER CREAM PIE
Steps:
- Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
SALTED PEANUT BUTTER PIE
Provided by Damaris Phillips
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the caramel sauce: Preheat the oven to 350 degrees F.
- Line a 10-inch springform pan with parchment paper and set aside.
- Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
- For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
- For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
- For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.
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 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.
NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM
Steps:
- For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
- For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
- For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
- Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.
FUDGY CREAM CHEESE-PEANUT BUTTER PIE
Combine all of your favorite ingredients when you make this Fudgy Cream Cheese-Peanut Butter Pie! Rich and delicious cream cheese peanut butter pie gets even sweeter when you throw a fudgy topping into the mix.
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat first 4 ingredients in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 4 hours or until firm. Top with warm fudge sauce and remaining COOL WHIP just before serving.
Nutrition Facts : Calories 510, Fat 31 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
EASY PEANUT BUTTER CREAM PIE
This can be a rich dessert for peanut butter lovers. Can be spiffed up with the addition of Bailey's or Kaluha - or try Amarula for a nice flavor, 2 tablespoons is minimum I think!!
Provided by Mommy Diva
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3750.5, Fat 244.8, SaturatedFat 105.3, Cholesterol 267, Sodium 2787.9, Carbohydrate 350.9, Fiber 11.4, Sugar 263.3, Protein 61.7
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
FROZEN PEANUT BUTTER TURTLE PIE
Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.
- Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
- Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
EASY WHIPPED PEANUT BUTTER PIE
A creamy whipped peanut butter delight! This pie is great for holidays, parties, or just everyday! Easy to make, no bake and quite the treat!
Provided by whodatlauren
Categories Peanut Butter Pie
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
- Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
- When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.
Nutrition Facts : Calories 619.2 calories, Carbohydrate 50.2 g, Cholesterol 31.1 mg, Fat 41.8 g, Fiber 2.5 g, Protein 11.7 g, SaturatedFat 18.4 g, Sodium 421.8 mg, Sugar 31.5 g
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!
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
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 CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
PEANUT BUTTER CREAM PIE
Who can resist a peanut butter pie?
Provided by JJOHN32
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
- Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 40 g, Cholesterol 15.4 mg, Fat 22.4 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 8.1 g, Sodium 264.1 mg, Sugar 29.5 g
PEANUT BUTTER AND CREAM CHEESE SPREAD
This is so simple and delish! Two of my favorite things peanut butter and cream cheese! Just mix them together and that's it! You can add anything you want to, such as honey, chocolate syrup, or marshmallow cream. Source: internet Note: yield depends on quantity made. I'm just guesstimating, because computer won't accept equal amounts of each.
Provided by FLUFFSTER
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Mix cream cheese and peanut butter together in a medium bowl with electric mixer, until smooth.
- Note: this keeps well in fridge for up to a week.
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
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.
EASY PEANUT BUTTER-MUD PIE
Truth is, you know this peanut butter-mud pie is going to be a hit. What will be a revelation is how easy it is to make.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Reserve 1 Tbsp. peanut butter; beat remaining peanut butter with cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spread over cream cheese layer.
- Refrigerate several hours or until firm. When ready to serve, spread remaining COOL WHIP over pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 10 sec. or just until softened; stir until smooth. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Nutrition Facts : Calories 490, Fat 31 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 34 g, Protein 9 g
EASY PEANUT BUTTER-BANANA CREAM PIE
A luscious peanut butter-and-pudding filling is spooned into a cookie crust layered with banana slices to make this easy cream pie.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
- Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.
Nutrition Facts : Calories 460, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 40 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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