PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
PEANUT BUTTER PIE
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
- After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
- Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
- Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.
- Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Yield: approximately 1 1/2 cups
- *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
- Yield: approximately 2 pounds roasted peanuts in shell
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
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.
CREAMY PEANUT BUTTER PIE
Quartered peanut butter cups top this rich smooth pie that's always a hit at gatherings. It saves time, too, because it can be made in advance and frozen until needed. -Rhonda McDaniel, Rossville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.
Nutrition Facts :
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
PEANUT BUTTER BUTTERCREAM
Use this recipe to make our Peanut Butter Whoopie Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
PEANUT BUTTER PIE WITH CREAM CHEESE
Smooth and creamy, this yummy dessert is popular with our family. It's so quick and easy to prepare, and the recipe makes two pies...one for now and one to refrigerate or freeze for later. -Denise Bitner Reedsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 336 calories, Fat 19g fat (9g saturated fat), Cholesterol 16mg cholesterol, Sodium 214mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
EASY PEANUT BUTTER CREAM PIE
This can be a rich dessert for peanut butter lovers. Can be spiffed up with the addition of Bailey's or Kaluha - or try Amarula for a nice flavor, 2 tablespoons is minimum I think!!
Provided by Mommy Diva
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3750.5, Fat 244.8, SaturatedFat 105.3, Cholesterol 267, Sodium 2787.9, Carbohydrate 350.9, Fiber 11.4, Sugar 263.3, Protein 61.7
PEANUT BUTTER CREAM PIE
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.
CHOCOLATE PEANUT BUTTER BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
- Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
- Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
- Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
- Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
PEANUT BUTTER CREAM PIE
This pie is sooooo Yummy!!!! Everyone always asks for the recipe! Prep time does not include the pre-baked and cooled pie shell.
Provided by Judith N.
Categories Pie
Time 27m
Yield 1 pie
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3182.3, Fat 167.3, SaturatedFat 72.1, Cholesterol 964.7, Sodium 3235.1, Carbohydrate 354.9, Fiber 9.2, Sugar 202.6, Protein 75
CREAM CHEESE PEANUT BUTTER PIE
Make and share this Cream Cheese Peanut Butter Pie recipe from Food.com.
Provided by Renee Ferraz
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust: Mix all ingredients in 9 inch round pie pan.
- Press mixture firmly into bottom and up sides of pan.
- Freeze while perparing peanut butter filling.
- For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
- Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a medium bowl until peaks form.
- Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).
- Spoon into prepared crust.
- Refrigerate until firm.
- For glaze: Bring cream to boil in a heavy small saucepan.
- Reduce heat to low.
- Add chocolate and stir until melted and smooth.
- Cool glaze slightly; pour over filling.
- Tilt pan, coating top completely.
- Refrigerate at least one hour.
Nutrition Facts : Calories 945, Fat 78.8, SaturatedFat 36.1, Cholesterol 133, Sodium 380.8, Carbohydrate 53.8, Fiber 6, Sugar 22.3, Protein 17.1
CHOCOLATE PEANUT BUTTER CREAM PIE
Make and share this Chocolate Peanut Butter Cream Pie recipe from Food.com.
Provided by mary winecoff
Categories Pie
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Spoon 1/2 cup of the fudge topping into bottom of crust.
- Place in freezer 10 minutes.
- Whisk peanut butter and milk in a large bowl until well blended.
- Add pudding mixes.
- Beat for 2 minutes or until smooth.
- Stir in 1/2 cup of the whipped topping.
- Gently spoon over chocolate layer.
- Top with remaining whipped topping.
- Refrigerate 3 hours or until set.
- Drizzle with remaining 1/4 cup fudge topping.
FUDGY PEANUT BUTTER CREAM PIE
Bring together hot fudge topping and peanut butter in this Fudgy Peanut Butter Cream Pie! Top with COOL WHIP for the perfect finishing touch to this yummy dessert.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
- Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
- Refrigerate 3 hours or until firm.
- Warm remaining fudge topping, then drizzle over pie just before serving.
Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 3.05 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
PEANUT BUTTER BOSTON CREAM PIE
Make and share this Peanut Butter Boston Cream Pie recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Prepare, bake and cool cake mix according to package directions for 2 round cake pans.
- Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended.
- Spread top of one cake layer with pudding mixture.
- Top with second cake layer, then spread top with remaining frosting.
- Drizzle, if desired, with melted Peanut Butter.
SMOOTH AND CREAMY PEANUT BUTTER PIE
This pie is so smooth and creamy that it will melt in your mouth! It's always requested by my family members for its ultimate peanut butter flavor.
Provided by MickeyRenee
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 48.5 g, Cholesterol 12 mg, Fat 35.2 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 15.9 g, Sodium 340.5 mg, Sugar 36.5 g
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