PEANUT BUTTER CUP PIE
Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
- Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER CUP PIE
This peanut butter and chocolate pie uses two kinds of pudding.
Provided by Carl
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
- Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 48.6 g, Cholesterol 9.8 mg, Fat 38.8 g, Fiber 4.1 g, Protein 19.4 g, SaturatedFat 11.3 g, Sodium 689 mg, Sugar 31.4 g
PEANUT BUTTER PIE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.
- For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.
- For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
- For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
- To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.
PEANUT BUTTER PIE
Steps:
- Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
- In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
- Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
- Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.
PEANUT BUTTER CUP PIE
I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. -Tammy Casaletto, Goshen, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.
Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER CUP PIE
From a blog - the blogger attributed it to "Off the Eaten Path" cookbook. I made my own sugar cookie dough. Time does not include 3 hours chilling time or warming to room temperature before serving.
Provided by sheepdoc
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Press cookie dough into a greased 9" pie pan to make a crust.
- Bake 30-40 minutes, until golden. Allow to cool.
- Mix peanut butter, water, 2 Tbsp melted butter, vanilla, and one cup powdered sugar until smooth, using an electric mixer.
- Stir in additional 2 cups of powdered sugar. Mixture will be crumbly.
- Press the peanut butter mixture into the crust.
- Melt 1/2 cup butter in microwave until about 1/2 melted, then add chocolate chips and microwave until almost melted. Stir until smooth. (Don't burn the chocolate!).
- Pour chocolate mixture over peanut butter mixture, spreading to edges.
- Chill 3 hours.
- Cuts better if warmed to room temperature.
Nutrition Facts : Calories 566.4, Fat 32.7, SaturatedFat 12.9, Cholesterol 36.8, Sodium 350.2, Carbohydrate 66.2, Fiber 2.4, Sugar 47.4, Protein 7.7
PEANUT BUTTER PIE
Make and share this Peanut Butter Pie recipe from Food.com.
Provided by loof751
Categories Pie
Time 1h5m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine peanut butter, powdered sugar, and cream cheese. Beat until smooth.
- Fold in Cool Whip.
- Spoon into the baked pie shell.
- Refrigerate for at least one hour.
- Drizzle with chocolate fudge sauce.
Nutrition Facts : Calories 441.3, Fat 28.9, SaturatedFat 15.2, Cholesterol 11.8, Sodium 241.8, Carbohydrate 41.4, Fiber 1.9, Sugar 26.8, Protein 6.9
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