NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
PEANUT BUTTER PIE
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.
PEANUT BUTTER PIE
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
- After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
- Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
- Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.
- Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
- Yield: approximately 1 1/2 cups
- *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
- Yield: approximately 2 pounds roasted peanuts in shell
PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
- Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
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.
PEANUT BUTTER PIE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.
- For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.
- For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
- For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
- To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.
PEANUT BUTTER PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 4h28m
Yield 8 servings
Number Of Ingredients 14
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.
PEANUT BUTTER PIE
This smooth creamy pie with a big peanut butter taste reminds me of Mom. It's sure to be a hit around your house, too. I like to make this dessert in the summer because it's simple to prepare and the kitchen stays cool. - Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top.
Nutrition Facts :
PEANUT BUTTER PIE I
This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs, if desired.
Provided by Stephanie
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
- In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
- Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.
Nutrition Facts : Calories 651.8 calories, Carbohydrate 51.9 g, Cholesterol 91 mg, Fat 46.7 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 384.8 mg, Sugar 39.5 g
EASY PEANUT BUTTER PIE
This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy-as well as my peanut butter pie!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Place confectioners' sugar in a small bowl. Cut in peanut butter until crumbly. Spread half of mixture in pastry shell. , In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla; set aside., In a small bowl, beat egg whites until stiff peaks form. Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with reserved peanut butter mixture. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 365 calories, Fat 19g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 277mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.
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PEANUT BUTTER PIE RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 4 hrs 15 mins
- Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour.
- Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry.
- Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight).
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