Dans Favorite Peanut Butter Pies Recipes

Steps:

• Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
• For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
• For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
• For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
• aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
• sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
• combine, then raise the speed to medium and beat until completely smooth. Add the peanut
• butter and vanilla and beat until smooth.
• With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
• it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
• cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.

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:

• 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:

• 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.