Lightened Up Peanut Butter Pie Recipes

Steps:

• In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.

Steps:

• Let cream cheese come to room temperature.
• After it is at temperature, whip it with a mixer until it appears fluffed.
• Combine PB2, confectioners' sugar, and water in a separate bowl. Mix until thoroughly combined.
• Add the PB2 mixture to cream cheese and mix until well combined with the mixer.
• Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined.
• Fold in 3 tablespoons of the mini chocolate chips.
• Pour the mixture into the graham cracker crust.
• Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish.
• Place in the refrigerator for at least 4 hours before serving. Keeps well overnight.

Steps:

• Cush graham crackers using a rolling pin or in a food processor.
• Combine graham cracker crumbs with brown sugar, canola oil, vanilla, cocoa powder and salt. Mix well.
• Divide the graham cracker mixture evenly between 4 individual pie/custard dishes. Using the back of a fork, press the mixture to fill the bottom of each dish.
• Bake in a 350 degree oven for 8-9 minutes, then let cool while you make the filling.
• For the filling, combine the milk and peanut butter with a whisk or hand mixer.
• Slowly add pudding mix to the milk and peanut butter, mix for 1-2 minutes until combined and smooth.
• Divide the filling evenly between the four dishes, refrigerate for at least 1-hour.
• Optional toppings would be, light whipped topping, crushed peanuts and chocolate shavings.

Steps:

• PIE CRUST:.
• Combine first 3 ingredients; stir well.
• Stir in melted butter.
• Firmly press crumb mixture evenly over bottom and up sides of a 9-inch pie plate.
• Bake at 350°F for 8 minutes or until browned.
• Let cool completely or overnight.
• FILLING:.
• Combine 2/3 cup sugar, cornstarch, and salt in a heavy saucepan.
• Gradually stir in evaporated milk.
• Cook over medium heat until mixture is thick and bubbly.
• Gradually stir about one-fourth of hot mixture into beaten egg yolks.
• Add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly with a wire whisk, 2 minutes or until thickened.
• Remove from heat.
• Stir in peanut butter, morsels, and 1 teaspoon vanilla.
• Stir until morsels melt.
• Pour into prepared crust.
• Cover and chill pie several hours or until firm.
• WHIPPED CREAM.
• Beat whipping cream until foamy.
• Add powdered sugar and 1/4 teaspoon vanilla, beating until soft peaks form.
• Pipe or spoon whipped cream over shilled pie.
• Sprinkle with 1 tablespoon chopped peanuts.

Steps:

• In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
• Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

Steps:

• With an electric mixer, blend cream cheese and peanut butter together until smooth. Add whipped topping; then add powdered sugar. Blend until smooth and creamy. Spoon into crust. Chill 3 hours. Serve cold.