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 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.
PEANUT PIE SUPREME
This is for serious peanut butter lovers. Preparation time is cooling time and cooking time is baking the crust.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h18m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees.
- For the peanut layer: combine 1/2 cup chopped peanuts, peanut butter, confectioners sugar and the half and half cream in a medium bowl; stir until well blended.
- Pour into unbaked pie crust.
- Bake for 18-20 minutes, or until the crust is golden brown (don't overbake); cool completely.
- For the filling: combine the sweetened condensed milk and peanut butter in a large bowl; beat at medium speed on an electric mixer until well blended; add the milk in slowly.
- Add in the pudding mix; increase speed to medium; beat for 2 minutes.
- Pour over the cooled peanut layer in the pie shell.
- For the topping: sprinkle the chopped peanuts over the filling.
- Refrigerate two hours or longer, before serving.
Nutrition Facts : Calories 5929, Fat 338.1, SaturatedFat 90.7, Cholesterol 213.9, Sodium 5296.3, Carbohydrate 613.5, Fiber 37.6, Sugar 465.4, Protein 165.9
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
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