Peanut Butter Silk Pie Ii Recipes

Steps:

• Filling.
• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
• Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
• Spread this mixture onto the crust, smoothing the top.
• Topping.
• Combine chocolate chips and coffee in a microwave proof dish.
• Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
• Stir until smooth.
• Cool slightly.
• Pour the topping over top of the filling.
• Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
• Sprinkle with chopped peanuts.

Steps:

• Whip the butter & peanut butter until light and fluffy.
• Add the sugar & vanilla, whip until combined.
• Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
• Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
• Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
• Top with the pb mixture, refrigerate.
• Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

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:

• In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer.
• Remove from heat; stir in peanut butter.
• Beat lightly for a few minutes; pour into bottom of pie crust.
• Chill thoroughly before filling.
• In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk.
• Fold in whipped topping until well blended.
• Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts.
• Chill thoroughly before serving.

Steps:

• .Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy.
• Gently fold in half the beaten cream, then fold in remaining cream until blended.
• Spread filling in crust and smooth top.
• For topping, combine the chocolate chips and coffee in a microwave-proof bowl.
• Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave).
• Stir until smooth.
• Cool chocolate slightly and pour over filling.
• Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight.
• Sprinkle with chopped peanuts, if desired.

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.