Peanut Butter Pie Xiii Recipes

Steps:

• For the caramel sauce: Preheat the oven to 350 degrees F.
• Line a 10-inch springform pan with parchment paper and set aside.
• Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
• For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
• For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
• For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.

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.

Steps:

• 1 (9-inch) baked chocolate cookie pie crust
• Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
• Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
• In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
• Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
• If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

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.

Steps:

• In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.
• In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.
• Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.

Steps:

• Crumb Oreos and mix with melted butter
• Press into pie dish to form crust and cook for 5 - 7 minutes at 175C/fan
• Beat peanut butter with creamy cheese until smooth.
• Add icing sugar then whipped cream, beating until smooth.
• Pour filling into crust, even out the top with a spatula etc. Chill for at least an hour before serving.

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.

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

Steps:

• Beat peanutbutter, sugar, and cream cheese together. Scoop out half of the whipped cream into the peanutbutter mixture and fold. Pour into pie shell. Spread remaining whipped cream over top of the pie. Decorate with chocolate or peanutbutter chips or both if you like.

Steps:

• In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.
• In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.
• Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.

Steps:

• In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.
• In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.
• Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.

Steps:

• Beat the cream cheese and powdered sugar with mixer until smooth.
• Add the peanut butter and milk, beat until smooth.
• Fold in 8 ounces cool whip.
• Place in prepared pie shell. Freeze for 2+ hours.
• Take it out of the freezer and cut and serve immediately, drizzle on a little hot chocolate. Enjoy.

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:

• Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and the milk until thoroughly mixed - 3 to 4 minutes.
• Using a rubber spatula or wooden spoon, mix in the topping until incorporated.
• Pour into prepared graham cracker crust.
• Refrigerate about four hours or overnight.

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.

Steps:

• Combine crust ingredients; press into a 9-inch pie plate. Bake at 375* for 10 minutes.
• Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
• Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired.
• Refrigerate.