Fudgy Peanut Butter Cream Pie Recipes

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PEANUT BUTTER CREAM PIE

During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 7



Peanut Butter Cream Pie image

Steps:

  • In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup peanut butter
6 tablespoons whole milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts

PEANUT BUTTER FUDGE PIE

Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6



Peanut Butter Fudge Pie image

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.,

Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.

1 package (8 ounces) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
1/2 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 chocolate crumb crust (9 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

FUDGY PEANUT BUTTER CREAM PIE

Bring together hot fudge topping and peanut butter in this Fudgy Peanut Butter Cream Pie! Top with COOL WHIP for the perfect finishing touch to this yummy dessert.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield 8 servings

Number Of Ingredients 6



Fudgy Peanut Butter Cream Pie image

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.

Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 3.05 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

3/4 cup hot fudge ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

CREAMY PEANUT BUTTER FUDGE

This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.

Provided by Janet Awaldt

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 50m

Yield 24

Number Of Ingredients 7



Creamy Peanut Butter Fudge image

Steps:

  • Grease a 9x13 inch baking dish.
  • In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g

4 cups white sugar
1 cup light brown sugar
½ cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

FUDGY CREAM CHEESE-PEANUT BUTTER PIE

Combine all of your favorite ingredients when you make this Fudgy Cream Cheese-Peanut Butter Pie! Rich and delicious cream cheese peanut butter pie gets even sweeter when you throw a fudgy topping into the mix.

Provided by My Food and Family

Categories     Recipes

Time 2h20m

Yield 10 servings

Number Of Ingredients 7



Fudgy Cream Cheese-Peanut Butter Pie image

Steps:

  • Beat first 4 ingredients in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
  • Spoon into crust.
  • Refrigerate 4 hours or until firm. Top with warm fudge sauce and remaining COOL WHIP just before serving.

Nutrition Facts : Calories 510, Fat 31 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use shortbread pie crust (6 oz.)
1 cup chocolate fudge ice cream topping, warmed

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Provided by Chef John

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 64

Number Of Ingredients 5



Grandma's Creamy Peanut Butter Fudge image

Steps:

  • Sift sugar through a fine-mesh strainer into a large bowl.
  • Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
  • Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
  • Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g

1 pound powdered sugar
1 ¼ cups unsalted butter
1 ½ cups creamy peanut butter
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

FUDGY PEANUT BUTTER RICOTTA PIE

Make and share this Fudgy Peanut Butter Ricotta Pie recipe from Food.com.

Provided by Ang11002

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10



Fudgy Peanut Butter Ricotta Pie image

Steps:

  • Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
  • Put crust in freezer and save rest for top of pie.
  • With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
  • Add ricotta cheese and mix for 1 additional minute on medium.
  • In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
  • Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
  • Get out crust from freezer and scoop filling carefully into crust.
  • Refrigerate for 1-2 hours.
  • With fork, drizzle remaining melted chocolate chips over top and serve.

1 8-inch ready-made graham cracker crust
6 ounces chocolate chips, melted
3 tablespoons butter, room temperature
1 1/2 cups smooth peanut butter
1/4 cup sugar, plus
2 tablespoons sugar
3/4 cup ricotta cheese
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar

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