Heavenly Peanut Butter Pie Recipes
HEAVENLY PEANUT BUTTER PIE
This is so delicious and there is no cooking involved! A sure kid pleaser but please watch out for allergies to nuts!
Provided by Ranikabani
Categories Pie
Time 30m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- To make the crust: If the pecans aren't roasted when you buy them, roast them a bit before you start.
- Make sure they are a golden brown.
- Grind them finely.
- Mix them with the rest of the crust ingredients and press into a 9 inch pie plate.
- Put it in the fridge for about 10 minutes to set.
- To make the filling: Blend the icing sugar and cream cheese.
- Add the vanilla and the peanut butter and mix till no streaks are left (well blended).
- Whip the cream and fold into the peanut butter mixture.
- Pour the filling into the pie crust and chill till firm.
Nutrition Facts : Calories 7332.3, Fat 563.4, SaturatedFat 201.3, Cholesterol 775.1, Sodium 3677.7, Carbohydrate 494.7, Fiber 43.7, Sugar 360.1, Protein 146.7
CRUNCHY PEANUT BUTTER & CHOCOLATE PIE
This pie is VERY peanut buttery! It doesn't have to be crunchy, but it's good that way. I love the combination of the different layers (both their taste and texture) in this heavenly pie. Plus, and this is a BIG plus for me, it's simple! Oh, and it is a pretty little pie, too! (Cook time listed is for chilling.)
Provided by Soup Fly
Categories Pie
Time 1h15m
Yield 2 pies
Number Of Ingredients 6
Steps:
- Measure peanut butter into a bowl.
- Heat peanut butter in microwave for 20 seconds.
- Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
- Let remaining peanut butter (approx 1/2 cup) cool.
- Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
- Divide pudding mixture in half and pour one half over each pie.
- Mix whipped topping and remaining peanut butter until blended.
- Spread one half of whipped topping mixture over each pie.
- Sprinkle peanuts on top of pies.
- Refrigerate 1 hour or until well-chilled.
- Serve and ENJOY!
Nutrition Facts : Calories 3116.8, Fat 209.2, SaturatedFat 67, Cholesterol 7.4, Sodium 2570.4, Carbohydrate 260.4, Fiber 20.7, Sugar 147.9, Protein 78
EZ PEANUT BUTTER PIE I
A cool and creamy peanut butter treat!
Provided by Karen Resciniti
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Beat the cream cheese, sugar and vanilla together. Add the peanut butter and mix well. Fold in the dessert topping until completely blended.
- Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. Note: Good in a chocolate crust with chocolate chips sprinkled on top.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 47.2 g, Cholesterol 30.8 mg, Fat 35.5 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 16.4 g, Sodium 310.6 mg, Sugar 33.6 g
PEANUT BUTTER HEAVEN
These taste like a popular peanut butter candy bar!
Provided by sal
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs, one at a time, then stir in the 3/4 cup peanut butter. Combine the oats, flour and baking soda; stir into the creamed mixture until well blended. Press the dough evenly into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, until firm. In the microwave or over a double boiler, melt chocolate chips and 1/2 cup peanut butter together, stirring frequently until smooth. Spread over cooled bars and allow to set up before cutting into squares.
Nutrition Facts : Calories 533 calories, Carbohydrate 60.7 g, Cholesterol 53.8 mg, Fat 31 g, Fiber 4.2 g, Protein 10 g, SaturatedFat 14.4 g, Sodium 268 mg, Sugar 37.6 g
HEAVENLY PEANUT BUTTER PIE
Steps:
- In a mixer, beat together the cream cheese and powdered sugar until fluffy.
- Then blend in the peanut butter and Cool Whip.
- Pour into chosen pie shell and chill. You can garnish with peanuts or chocolate shavings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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From therecipecritic.com
- Crush 16 oreo cookies until coarse. Add the melted butter and press into the bottom of a 9x9 inch pan.
- In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping and spread over the oreo crust layer. Sprinkle with the chopped peanut butter cups but reserving some to sprinkle on the top.
- In another bowl, beat the milk, pudding mix, and remaining 1/2 cup powdered sugar on low for about 2 minutes. Let stand for two minutes. Fold in the remaining whipped topping. Spread on top of the peanut butter cups. Sprinkle the top with remaining crushed oreos and peanut butter cups. Cover and chill for 3 hours before serving.
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From simplysohealthy.com
- (Skip this step if using powdered Swerve) Place granulated stevia/erythritol blend in a clean, dry food processor. Cover with a dish towel to prevent powder from escaping. Process until sweetener has a powdery consistency, like powdered sugar. Transfer to a large mixing bowl.
- Transfer the chopped chocolate to a medium bowl. In a small, heavy saucepan, bring heavy whipping cream barely to simmer. Pour the heated heavy cream over the chocolate and let rest for one minute. Next, stir the heavy cream and chocolate together until the mixture becomes smooth and glossy.
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- Preheat oven to 350 degrees. Combine wafer crumbs, butter, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate or springform pan. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
- Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
AN EASY NO BAKE PEANUT BUTTER PIE RECIPE - KEVIN & AMANDA
From kevinandamanda.com
- 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.
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- Make the crust: Pulse Oreo cookies, with their filling, in a food processor until finely ground. In a medium bowl, mix together crumbs and melted butter until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch pie or tart pan. I recommend baking the crust to make it crunchy. If you choose to do so, bake in a 350F/180C preheated oven for about 8 minutes until fragrant and firm, then let it cool completely on a wire rack. If you prefer a no-bake dessert, just place it in the fridge for 30-60 minutes to firm up before adding the filling.
- For the peanut butter filling: In a large bowl using a mixer fitted with a paddle attachment, beat cream cheese and peanut butter on medium-high speed until combined and smooth. Add powdered sugar and beat until combined and fluffy. Beat in vanilla extract. Set aside.
- In a medium bowl using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form; they should hold their shape but have a soft texture. Using a spatula, gently fold half of the whipped cream into the peanut butter mixture, then fold in the other half.
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