Decadentpeanutbutterpie Recipes

Steps:

• In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons hot fudge topping and place remainder into microwave safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread hot fudge topping over pie to cover peanut butter layer. Refrigerate until serving time.
• Just before serving, spread remaining whipped topping, over hot fudge layer, being careful not to mix the two layers. Place reserved 2 tablespoons hot fudge topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of hot fudge topping.

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Steps:

• BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Steps:

• FOR THE PIE:.
• Brush the crust with beaten egg white; bake at 375 degrees F for 5 minutes. Remove crust from oven and set aside to cool.
• In a medium bowl, beat together the Jif Peanut Butter, cream cheese and sugar. Gently fold in the whipped topping, 1/2 cup at a time (a few creamy streaks will remain in the mixture). Spoon mixture into cooled pie shell. Using a spatula, smooth the top and make a 1/2-inch ridge around the edge to keep the topping from sliding off the edge. Refrigerate.
• FOR THE TOPPING:.
• In a microwave-safe bowl, heat the cream on high power for one minute or just until it boils.
• Stir the Smucker's Fudge Topping into the cream until it's completely melted. Measure out 1 tablespoon of this mixture and set it aside (not in the refrigerator) for later use. Gently spread the remaining mixture onto the chilled pie. Chill pie again until nearly firm, about one hour.
• Spread whipped topping over the top of the chilled pie, covering fudge topping layer. Drizzle with reserved chocolate mixture and sprinkle with peanuts. Chill until serving time.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

Steps:

• 1. In a medium bowl beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups Cool Whip whipped topping. Spoon mixture into pie shell, using spatula to smooth mixture to edges of pie.
• 2. Reserving 2 Tbsp. of hot fudge topping, place remaining hot fudge topping in microwave safe bowl or measuring cup and microwave on high for 1 minute. Spread hot fudge topping over pie to cover peanut butter layer.
• 3. Refrigerate until serving.
• 4. Just before serving put the remaining Cool Whip whipped topping over the hot fudge layer, be careful not to mix the two layers. Place 2 Tbsp. hot fudge topping in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with 2 Tbsp. creamy peanut butter going in the opposite direction of the hot fudge topping.

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.

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.