FROZEN PEANUT BUTTER PIE
Frozen Peanut Butter Pie is cold, creamy and easy to make with only five ingredients! This no bake peanut butter pie recipe is a family favorite dessert that only takes a few minutes to make!
Provided by Jessica & Nellie
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- Combine the cream cheese and peanut butter in a bowl and beat with an electric mixer for about 2-3 minutes. Add the Cool Whip and powdered sugar and continue beating until smooth.
- Spoon the filling into the crust and freeze for at least 8 hours or overnight.
- I like to drizzle the pie with some chocolate syrup and I usually add some chocolate shavings to the top also - it makes a fabulous dessert even better and it looks fancier that way too! Enjoy!
Nutrition Facts : Calories 357 kcal, Carbohydrate 36 g, Protein 7 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 16 mg, Sodium 245 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 12 g, ServingSize 1 serving
TAKE 5 FROZEN PEANUT BUTTER PIE
The middle peanut butter part, I can't take credit for, but the mixture of it all was created for my sons 13th birthday. He loved it so much he requested it next year!
Provided by Michaela Boers @MichaelaRBoers
Categories Cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In a large ziplock bag pour 3 cups of crushed pretzels, and brown sugar into bag, close and shake well. Melt one stick of butter, open bag of pretzels and pour melted butter into bag. Reseal and shake well, coating all pretzels with melted butter. Empty pretzel mixture into 13x9 well greased deep dish cake pan and bake for 10 minutes at 350 degrees. Cool and set aside.
- In a large mixing bowl combine 2 packages of softened cream cheese, 4 cups of powdered sugar, mix well. Slowly add 2 cups of milk, stir until completely mixed. Add 2 cups of peanut butter, mix well, finally, add thawed whipped topping. Mix everything well, mixture will be light and fluffy.
- Add filling mixture over cooled pretzel crust, smooth evenly. Next, take your hot fudge and drizzle over filling, take your melted peanut butter and drizzle over filling, and then take your carmel sauce and drizzle over filling. Finally, top with crushed peanut butter cups. Freeze overnight.
- Slice and serve frozen. Delicious!
FROZEN PEANUT BUTTER PIE
Steps:
- Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
- In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
- In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
- Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
- Let pie stand in refrigerator 30 minutes before serving.
FROZEN PEANUT PARFAIT PIES
People will think you went to a lot of trouble to make these luscious pies, but with just six ingredients, they're quite simple to make. The crowd-pleasing dessert will be the hit of any potluck or party. -Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.
Nutrition Facts : Calories 492 calories, Fat 28g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
FROZEN PEANUT BUTTER PIE
Categories Milk/Cream Mixer Chocolate Dessert No-Cook Kid-Friendly Cream Cheese Peanut Summer Bon Appétit New Hampshire Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
- Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
- Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.
FROZEN PEANUT BUTTER PIE
Categories Blender Food Processor Chocolate Dairy Dessert Bake Freeze/Chill Kid-Friendly Peanut Gourmet Small Plates
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
- In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
- In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
- Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
- Let pie stand in refrigerator 30 minutes before serving.
PEANUT BUTTER PIE (FROZEN)
Make and share this Peanut Butter Pie (Frozen) recipe from Food.com.
Provided by cookin_nurse
Categories Pie
Time 5h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, blend together cream cheese, sugar and peanut butter.
- Slowly add the milk while beathing, so your mixture is creamy.
- Continue beating until fluffy.
- Fold in the nondairy whipped topping.
- Pour the mixture into the graham cracker crust pie shell.
- Swill the fudge sauce through the pie (i usually use a butter knife)
- Freeze until firm.
FROZEN PEANUT BUTTER PIE
Please both cheesecake lovers and PB fans with out Frozen Peanut Butter Pie. Our Frozen Peanut Butter Pie has a yummy peanut butter-cream cheese filling.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Nutrition Facts : Calories 460, Fat 31 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 25 g, Protein 9 g
FROZEN PEANUT BUTTER PIE
From Louise Haglers Tofu Cookery. The original recipe called for 1/2 cup honey. Use liquid sub in place if you do not consume honey.
Provided by That is Dr House to
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend the ingredients in a blender until smooth.
- Pour into pie shell.
- Freeze.
- When ready to eat? Thaw for 10 minutes and serve.
Nutrition Facts : Calories 465.2, Fat 37.3, SaturatedFat 7.4, Sodium 356.2, Carbohydrate 22.3, Fiber 3.1, Sugar 4.1, Protein 13.6
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Reviews 31Total Time 15 minsEstimated Reading Time 5 mins
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