Peanut Butter Pie With Fudge Topping Recipes

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

Steps:

• In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
• Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
• Garnish with chopped nuts. Freeze until firm, then serve.

Steps:

• Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
• Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
• Refrigerate 4 hours or until firm.

Steps:

• Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

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.

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:

• Heat oven to 350°F.
• Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
• Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
• Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
• Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
• Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.

Steps:

• Mix cream cheese until fluffy.
• Blend in peanut butter and powdered sugar, mix well.
• Slowly add milk.
• Fold in 2-4 ounces of the whipped topping.
• Set aside.
• Spread fudge onto bottom and sides of prepared crust.
• Put mixture into crust.
• Freeze a few hours until just set.
• Spread remaining whipped topping over pie.
• Sprinkle with chocolate chips.
• Replace lid and freeze.
• Thaw in fridge 2 or more hours, or counter 1 hour, before serving.

Steps:

• For crust: Generously butter 9 inch glass pie plate.
• Mix all crust ingredients in medium bowl and press into plate.
• Refrigerate 1 hour.
• For filling: Beat cream cheese and peanut butter in large bowl until well blended.
• Add 1 cup icing sugar and butter and beat until fluffy.
• Beat cream in separate bowl until soft peaks form.
• Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
• Fold 1/3 of cream into peanut butter mixture to lighten.
• Gently fold in remainder.
• Spoon into crust.
• Refrigerate until firm, about 3 – 4 hours.
• For topping: Melt chocolate with cream; stir until smooth.
• Cool to lukewarm and spread over pie.
• Refrigerate until firm, about 3 – 4 hours.
• Can be prepared 1 day ahead.

Steps:

• Warm hot fudge sauce slightly in microwave.
• Spread onto bottom of graham cracker crust.
• Place in freezer for 10 minutes until you assemble the rest of the pie.
• Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
• Place on top of chilled hot fudge.
• Top with additional container of Cool Whip.
• Refrigerate.
• Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
• Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.

Steps:

• Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
• Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
• When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

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.

Steps:

• In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
• Blend mixture well.
• Pour mixture into pie crust.
• Drizzle chocolate syrup on the top.
• Chill before serving.

Steps:

• Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
• Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat vanilla pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.) Repeat in separate bowl with chocolate pudding mix and remaining milk. Melt 2 oz. chocolate as directed on package.
• Add 1/4 cup peanut butter to vanilla pudding; mix well. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Stir melted chocolate into chocolate pudding; carefully spread over peanut butter layer in crust. Cover with remaining COOL WHIP.
• Microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or just until melted; stir. Drizzle over pie. Refrigerate 4 hours or until firm. Melt remaining chocolate; drizzle over pie.

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.