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
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.
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
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 PIE
Make and share this Peanut Butter Pie recipe from Food.com.
Provided by PA Cindy
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese until fluffy.
- Blend in peanut butter and powdered sugar, mix well.
- Slowly add milk.
- Fold in topping.
- Put in prepared 9 inch graham cracker crust or 9 inch pastry shell.
- Freeze until set and serve.
Nutrition Facts : Calories 484.7, Fat 32.5, SaturatedFat 13.2, Cholesterol 56.2, Sodium 382.5, Carbohydrate 43.2, Fiber 1.4, Sugar 30.9, Protein 8.4
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
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
PEANUT BUTTER PIE
This smooth creamy pie with a big peanut butter taste reminds me of Mom. It's sure to be a hit around your house, too. I like to make this dessert in the summer because it's simple to prepare and the kitchen stays cool. - Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top.
Nutrition Facts :
CHOCOLATE PEANUT BUTTER PIE
Decadent no bake peanut butter pie recipe without cream cheese or cool whip.
Provided by kevinandamanda.com
Categories Pie
Time 21m
Number Of Ingredients 6
Steps:
- Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
- Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
- Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 505 calories, Sugar 25.9 g, Sodium 199.8 mg, Fat 38.4 g, SaturatedFat 15.8 g, TransFat 0.2 g, Carbohydrate 36.9 g, Fiber 2.3 g, Protein 8.1 g, Cholesterol 47.3 mg
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
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!
Nutrition Facts : Calories 432 cal
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
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!
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 XIII
This pie is filled with smooth peanut butter custard. Perfect when topped with whipped cream.
Provided by Jackie Smith
Categories Peanut Butter Pie
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.
- In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.
- Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 38 g, Cholesterol 91.5 mg, Fat 19 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 6.5 g, Sodium 224.9 mg, Sugar 25.5 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 PIE XIII
This pie is filled with smooth peanut butter custard. Perfect when topped with whipped cream.
Provided by Jackie Smith
Categories Peanut Butter Pie
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.
- In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.
- Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 38 g, Cholesterol 91.5 mg, Fat 19 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 6.5 g, Sodium 224.9 mg, Sugar 25.5 g
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- Preheat the oven to 350°. In a food processor, pulse the cookies with 1/4 teaspoon of salt until finely ground. Scrape the cookies into a 9-inch pie plate. Stir in the melted butter, 1/2 tablespoon at a time, until the crumbs are the texture of wet sand; you may not need to use all of the butter. Using your fingers, press the crumbs evenly over the bottom and up the side of the pie plate. Freeze the crust for 15 minutes.
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