Peanut Butter Cream Pie Recipes

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

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.

Steps:

• Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
• Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
• Put in refrigerator 1 hour or longer before serving.

Steps:

• Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

Steps:

• In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.

Steps:

• In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
• Sprinkle over bottom of pie shell.
• Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
• Using a whisk, stir in milk and egg yolks until blended.
• Place over medium heat and gradually whisk in the hot water.
• Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
• Remove from heat; add butter and vanilla and beat until smooth.
• Pour over peanut butter mixture in pie shell.
• Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
• Heat oven to 425 degrees.
• Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
• Beat in remaining sugar 1 Tbls.
• at a time until whites are thick and glossy.
• Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
• Bake 5 to 7 minutes until the meringue is lightly browned.
• Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
• Bake crust in preheated oven for 8 minutes. Chill.
• In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.

Steps:

• Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.

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:

• In a small bowl mix peanut butter and confectioners sugar with a fork until crumbly but well combined.
• Sprinkle over the bottom of the pie crust.
• Beat the egg yolks until lemony in color, set aside.
• Mix 1/2 c sugar and the cornstarch in a saucepan.
• Using a wisk, stir in milk and hot water. Cook 3 minutes. Add some of the hot mixture to the beaten egg yolks, then add back to the hot mixture.
• Continue stirring and cooking until the mixture thickens. Remove from heat and add the vanilla and butter. Stir until the butter is melted and incorporated into the mixture. Pour into the pie shell.
• Beat the separated egg whites with the remaining 4T of sugar until you have stiff peaks. Cover the pie with the meringue. Bake at 350 degrees for 15-20 min until the meringue is browned.

Steps:

• 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 graham cracker pie shells; cover, and freeze until firm.