Peanut Butter Cream Pie Ii Recipes

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.

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.

Steps:

• Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
• In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
• Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
• To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.

Steps:

• Whip cream cheese for 10 minutes with an electric mixer.
• Add powdered sugar and whip 10 minutes more. Blend in cool whip, peanut butter and vanilla.
• Beat 5 minutes.
• Pour into pie crusts and freeze at least 2 hours.
• Before serving, garnish with whipped cream and peanuts.
• For a special touch, top pie with hot caramel or chocolate sauce.

Steps:

• Mix together peanut butter and powdered sugar until crumbly - reserve enough for topping.
• Mix pudding according to directions on package.
• Put crumbs in pie shell forming crust.
• Pour pudding into crust.
• Put cool whip on top and top with reserved crumbs.
• Jean Hores