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
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.
PEANUT BUTTER BOSTON CREAM PIE
Make and share this Peanut Butter Boston Cream Pie recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Prepare, bake and cool cake mix according to package directions for 2 round cake pans.
- Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended.
- Spread top of one cake layer with pudding mixture.
- Top with second cake layer, then spread top with remaining frosting.
- Drizzle, if desired, with melted Peanut Butter.
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.
COOKIE BUTTER PIE
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. -Katrina Adams, Mount Olive, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
PEANUT BUTTER BOSTON CREAM PIE
An Anna Olson recipe--a boston cream pie with a little twist for those peanut butter lovers! I recommend making this the day before and make sure you keep the filling cool and chill it before you try and put the glaze on, because the filling will ooze out every where if it gets too warm. I would probably make the cake and the filling the day before and glaze it the next day.
Provided by KitchenKelly
Categories Dessert
Time 3h
Yield 10 peices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease a 9 inch pie plate and place in a baking dish with a lip.
- For Filling:.
- Heat cream to just below a simmer.
- Beat remaining ingredients until smooth.
- Slowly beat in hot cream until evenly blended.
- Pour mixture into prepared pie plate and pour boiling water around pie plate (create a water bath).
- Bake 20-25 minutes until set.
- Let cool to room temperature then chill custard in pie plate completely.
- For Cake:.
- Grease a 9 inch round cake pan and line the bottom with parchment.
- Grease again and dust lightly with flour.
- Heat milk and butter until butter is melted and keep warm.
- Whip eggs and sugar on high speed until thick and pale yellow then add vanilla.
- Sift flour and baking powder together.
- Add flour mixture to egg mixture, beating on low until just blended.
- Increase speed to medium and pour in hot milk and butter mixture, mixing until just blended.
- Scrape into prepared pan and bake 25-30 minutes or until a tester inserted in the centre of cake comes out clean.
- Let cool 15 minutes then turn out onto plate, peel off parchment, then invert (so top is up) onto a rack to cool completely.
- To assemble:.
- Slice cake into 2 layers.
- Stir chilled custard to smooth and spread over bottom layer. (you'll want to work quickly so it doesn't melt, if it does begin to soften, I would place it in the fridge before putting the top layer on because the top layer will make it ooze everywhere).
- Top with second layer and chill while preparing glaze.
- For Chocolate Glaze:.
- Stir condensed milk and chocolate in a pot over medium low heat until melted and shiny.
- Spread glaze over cake.
- Chill until ready to serve.
Nutrition Facts : Calories 613.6, Fat 40.7, SaturatedFat 20.4, Cholesterol 211.5, Sodium 228, Carbohydrate 54.8, Fiber 2.2, Sugar 39.4, Protein 11.9
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