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
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.
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
REAL SOUTHERN PEANUT BUTTER PIE
This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.
Provided by vatech90
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 46.8 g, Cholesterol 58.8 mg, Fat 19.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 240.5 mg, Sugar 31.2 g
PEANUT BUTTER PIES
I absolutely love peanut butter and peanut butter pie is one of my favorites. But I'm a Registered Dietitian, so I knew just how high my original recipe was in fat and calories. I cut down on several critical things, and the resulting pie is great! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight., Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.
Nutrition Facts : Calories 305 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 285mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
PEANUT BUTTER PIE
Make and share this Peanut Butter Pie recipe from Food.com.
Provided by PA Cindy
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese until fluffy.
- Blend in peanut butter and powdered sugar, mix well.
- Slowly add milk.
- Fold in topping.
- Put in prepared 9 inch graham cracker crust or 9 inch pastry shell.
- Freeze until set and serve.
Nutrition Facts : Calories 484.7, Fat 32.5, SaturatedFat 13.2, Cholesterol 56.2, Sodium 382.5, Carbohydrate 43.2, Fiber 1.4, Sugar 30.9, Protein 8.4
OLD-FASHIONED PEANUT BUTTER PIE
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.
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.
THE BEST PEANUT BUTTER PIE
I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)
Provided by lucky ladybug
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat together peanut butter, cream cheese and sugar.
- Gently fold in 3 cups of whipped topping.
- Spoon mixture into pie shell and smooth to edges of the shell.
- Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
- Spread the hotfudge topping over the peanut butter layer.
- Refrigerate until serving time.
- Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
- Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.
4-INGREDIENT PEANUT BUTTER ICE CREAM PIE
Make and share this 4-Ingredient Peanut Butter Ice Cream Pie recipe from Food.com.
Provided by CherylFoster
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Chill pie crust.
- Mix ice cream in mixing bowl until soft.
- Fold in peanut butter and whipping cream.
- Spoon ice cream mixture into chilled pie crust.
- Can garnish with crushed peanuts or crushed chocolate is desired.
- Freeze about 5 hours.
- Remove from freezer about 10-15 minutes before serving.
Nutrition Facts : Calories 568.5, Fat 39.5, SaturatedFat 14.8, Cholesterol 66.3, Sodium 436.5, Carbohydrate 46.5, Fiber 2.9, Sugar 28.9, Protein 10.6
PEANUT BUTTER PIE SURPRISE
A creamy pie on a brownie base bursting with peanut butter and chocolate!
Provided by Mott's
Categories Trusted Brands
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pie crust in ungreased 9-inch glass pie plate according to package directions; flute edge.
- Place brownie mix, peanut butter chips, apple sauce, water and egg in a bowl. Stir 50 strokes to mix. Pour batter into the unbaked pie crust.
- Bake 15 minutes; cover edge of crust with aluminum foil. Continue baking until until crust is golden brown and center of brownie is set, 15 or 20 more minutes. Cool slightly, about 20 minutes. Then refrigerate for one hour or until completely cooled.
- Beat together cream cheese, peanut butter and confectioners' sugar with electric mixer on medium speed until mixture is smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Cover leftovers and refrigerate.
Nutrition Facts : Calories 623 calories, Carbohydrate 69 g, Cholesterol 43.2 mg, Fat 36.2 g, Fiber 3.2 g, Protein 10.5 g, SaturatedFat 16.1 g, Sodium 393.7 mg, Sugar 22.5 g
PEANUT CHOCOLATE SURPRISE PIE
Make and share this Peanut Chocolate Surprise Pie recipe from Food.com.
Provided by Sky Valley Cook
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix butter and sugar in large bowl.
- Add eggs, mix well.
- Add flour to butter and sugar mixture, a little at a time, mixing after each addition until all flour is added.
- Add nuts, chocolate chips, bourbon, and vanilla, stirring after each addition.
- Pour evenly into unbaked pie shell.
- Baked 40 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 3985.6, Fat 243.3, SaturatedFat 98.4, Cholesterol 667.2, Sodium 1635.3, Carbohydrate 384.3, Fiber 18, Sugar 256.9, Protein 56.8
ANYA'S PEANUT BUTTER PIE
My mother shared this recipe with me years ago. I don't know the origin, but after searching other peanut butter pie recipes I found nothing like it. The pie crust along with the crumbled peanut butter on the bottom are a big surprise.
Provided by MyHusbandLoves This
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Crust:.
- Combine flour, powdered sugar, and butter. Place in a 9 inch pie pan. Bake 375 degrees for 12 to 15 minutes.
- Filling/ Topping.
- Mix peanut butter and 1/2c. powdered sugar until finely crumbled using a fork or food processer. Sprinkle 1/2 of the peanut butter/ powdered sugar mixture over the baked pie shell. (Save the other 1/2 for the topping over the meringue).
- Custard:.
- Combine cornstarch, sugar, salt, milk, and beaten egg yolks in a saucepan stirring constantly until it boils. Cook until slightly thickened. Remove from heat. Stir in butter and vanilla. Pour over peanut butter/ powdered sugar mixture.
- Meringue:.
- Beat 3 egg whites until stiffened and place over custard being sure to seal the edges of the custard. Sprinkle the rest of the crumbled peanut butter/powdered sugar mixture.
- Bake at 350 degrees for 20 minutes. Cool thoroughly before serving.
Nutrition Facts : Calories 3530.3, Fat 180.6, SaturatedFat 59.2, Cholesterol 627.4, Sodium 2784.1, Carbohydrate 418.2, Fiber 11.1, Sugar 263.8, Protein 78.3
PEANUT-BUTTER SURPRISES
Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
- In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
- Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
- Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
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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PEANUT BUTTER SURPRISE PIE - A LATTE FOOD
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Reviews 1Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr
- Preheat oven to 350. Melt butter and pour over crushed graham crackers. Stir in vanilla and combine all ingredients. Once combined, press into a 9" pie plate. Cook for 10 minutes.
- For the custard, mix milk, honey, and corn starch into a small saucepan and bring to a boil over low heat, stirring constantly.
- Lightly beat the yolks in a bowl, and once the custard mixture has reached a boil, temper the eggs by mixing a spoonful of the hot custard mix with the yolks. Then, pour the yolk mixture into the saucepan and continue cooking the custard until thick (about 10 minutes or so). Pull off heat, add in butter, vanilla, and peanut butter.
- For the honey filling, pour honey over graham crust, then sprinkle chocolate chips over the honey. Pour custard on top.
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