Peanut Butter Cookie Crumbs Pie Crust Recipes

Steps:

• In a medium bowl combine crumbs and melted margarine.
• Press into a 9 inch pie plate, making sure to go up evenly on the sides.
• Bake at 350 degrees for 10 minutes.
• Cool at room temperature for 15 minutes.
• Fill with favorite pie filling.

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.

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:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
• Bake in the preheated oven for 7 minutes. Cool.

Steps:

• Crust:.
• Melt butter in a medium sized sauce pan on low.
• Add cocoa, milk, and sugar and stir until well combined.
• Bring to a boil and cook for about 1 1/2 minutes.
• Remove from heat and stir in peanut butter, vanilla, and oats.
• Pour and press into two greased 9-in pie pans.
• Filling:.
• 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 no bake cookie pie shells; cover, and freeze until firm.

Steps:

• Preheat oven to 350°F (180°C).
• Crush cookies into crumbs, setting aside some crumbs for garnish.
• Add crushed cookies into a bowl and mix with melted butter.
• Pour crumbs into pie dish and pat down to form a crust.
• Bake crust for 5 minutes or until set.
• In a bowl mix the cream cheese and peanut butter until smooth.
• Add in the whipped cream and powdered sugar, mix again until smooth.
• Pour mixture over crust and smooth out the top.
• Refrigerate or freeze until set, about 1 hour.
• Sprinkle the top with remaining cookie crumbs.
• Slice and serve.
• Enjoy!

Steps:

• In a bowl mix together confectioners sugar with peanut butter until crumbly; sprinkle HALF of the mixture over the baked pie crust.
• In a microwave-safe bowl combine half and half cream with sugar, salt, vanilla, cornstarch and egg yolks; cook on HIGH until thickened and smooth, removing to stir a couple of times during cooking.
• Pour the filling into the crust over the crumble; cool for 30 minutes at room temperature, then place a piece of plastic wrap directly over the custard and refrigerate until completely cold.
• Remove the plastic wrap then spread the prepared whipped cream (or Cool Whip) over the top of the custard.
• Sprinkle with remaining half of the crumble.
• Chill until ready to serve.