2 Layer Peanut Butter Pie Recipes

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PEANUT BUTTER PIE II



Peanut Butter Pie II image

This is a peanut butter pie using chunky peanut butter. Make a Basic Flaky Pie Crust to bake it in, and serve with caramel cream.

Provided by Stephanie

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 9

1 cup crunchy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons unsalted butter, melted
3 eggs
1 cup dark corn syrup
½ cup white sugar
1 cup heavy whipping cream
2 tablespoons dark brown sugar

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.

Nutrition Facts : Calories 524.9 calories, Carbohydrate 55.6 g, Cholesterol 118.1 mg, Fat 31.9 g, Fiber 2.6 g, Protein 10.8 g, SaturatedFat 11.9 g, Sodium 331.9 mg, Sugar 29.7 g

PEANUT BUTTER PIE



Peanut Butter Pie image

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

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

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

LAYERED CHOCOLATE PEANUT BUTTER PIE



Layered Chocolate Peanut Butter Pie image

Who can resist luscious chocolate and peanut butter paired up in a pie? With Judy Barrett's recipe, you don't have to! Reduced-fat and sugar-free ingredients lighten up the dessert without slicing into its satisfying flavor. When she takes it to gatherings in Oklahoma City. Judy gets an empty pie plate and lots of compliments in return.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat chunky peanut butter
1 reduced-fat graham cracker crust (9 inches)
CHOCOLATE LAYER:
1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping
1/2 ounce semisweet chocolate, shaved into curls

Steps:

  • In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust., For chocolate layer, in a bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 505mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

PEANUT BUTTER PIE



Peanut Butter Pie image

This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.

Provided by Allison Arevalo

Categories     Mixer     Dessert     Fourth of July     Super Bowl     Kid-Friendly     Quick & Easy     Graduation     Father's Day     Back to School     Dinner     Frozen Dessert     Cream Cheese     Birthday     Family Reunion     Poker/Game Night     Potluck     Peanut Butter     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield makes one 9-inch pie

Number Of Ingredients 7

1 1/4 cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 cup heavy cream
8 ounces cream cheese, at room temperature
1 1/4 cups creamy peanut butter
3/4 cup packed light brown sugar
2 tablespoons pure vanilla extract

Steps:

  • Lesson Plan
  • Preheat the oven to 350°F.
  • In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
  • With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
  • Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
  • Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
  • Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!

DOUBLE PEANUT PIE



Double Peanut Pie image

I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown here, and I always look for ways to use local products. -Vivian Cleeton, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs, room temperature
1/3 cup creamy peanut butter
1/3 cup sugar
1/3 cup light corn syrup
1/3 cup dark corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 cup salted peanuts
1 pie shell (9 inches), unbaked
Whipped cream or ice cream, optional

Steps:

  • In a large bowl, lightly beat eggs. Gradually add the peanut butter, sugar, corn syrups, butter and vanilla until well blended. Fold in peanuts. , Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired.

Nutrition Facts : Calories 484 calories, Fat 30g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 358mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 2g fiber), Protein 10g protein.

PEANUT BUTTER PIE 2000



Peanut Butter Pie 2000 image

The first thing I ever cooked was this pie. It's found many lovers over the many years I have made it. I only have one word it is the BEST now that I have made it Y2K compliant.

Provided by Martin

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) prepared graham cracker crust
4 ounces cream cheese, softened
1 cup confectioners' sugar
½ cup creamy peanut butter
½ cup milk
1 (8 ounce) container frozen whipped topping, thawed
¼ cup chopped walnuts

Steps:

  • In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
  • Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 45.6 g, Cholesterol 16.8 mg, Fat 30.3 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 12.9 g, Sodium 300 mg, Sugar 34.9 g

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE



Double Layer Chocolate Peanut Butter Pie image

I havn't tried this recipe yet, but it sounds delicious! A friend of mine shared it with me. Tell me how it turns out! (Cooking time is the freezing time.)

Provided by singmeasleep

Categories     Pie

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 ounces cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
9 inches graham cracker crust
2 (4 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces

Steps:

  • In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
  • Gently stir in 1 1/2 cups of whipped topping.
  • Spread mixture on bottom of pie crust.
  • In a second bowl, stir pudding mix with 2 cups milk until thick.
  • Immediately stir in remaining whipped topping.
  • Spread mixture over peanut butter layer.
  • Scatter peanut butter cups over top of pie.
  • Cover and refrigerate for 4 hours.

2 LAYER PEANUT BUTTER PIE



2 Layer Peanut Butter Pie image

Chocolate and peanut butter together in a pie, Yum! I got this recipe off of my grandmother and every time I make this I get request for the recipe.

Provided by Taxi Mom

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup cocoa
3 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 cup sugar
2 eggs, well beaten
9 inches deep dish unbaked pastry shells
6 ounces cream cheese
8 ounces Cool Whip
1 cup confectioners' sugar
1 teaspoon vanilla
1/4 cup peanut butter, plus
2 tablespoons peanut butter
2 tablespoons miniature chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Mix First 6 ingredients together at medium speed until smooth.
  • Pour in unbaked pastry shell and bake for 35 minutes and let cool.
  • Mix cool whip, cream cheese, sugar, vanilla, and peanut butter.
  • Add on top of cooled pie.
  • Garnish with chocolate chips.

Nutrition Facts : Calories 593.3, Fat 34.7, SaturatedFat 15.6, Cholesterol 76.3, Sodium 310.2, Carbohydrate 64.6, Fiber 2.3, Sugar 49.1, Protein 8.8

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Top Asked Questions

How do you make a peanut butter and cream cheese pie?
Directions. In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. Spread remaining whipped topping over pie.
How do you thicken peanut butter pie crust?
Spread remaining peanut butter mixture into the bottom of the pie crust. Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes.
How much peanut butter do you put in a peanut butter pie?
Maybe 8 oz. in the pie filling, and 4 oz. (half as much) on top would be better. Also, I didn't find the peanut butter flavor very strong, so I'd up the amount of that.
How do you make a peanut butter pie with chocolate ganache?
Pour HALF the peanut butter recipe into pan, then half of the Chocolate Ganache. Pour the remainder of peanut butter recipe, place pie in freezer for a few minutes so it hardens enough to make spreading the 2nd half of Chocolate Ganache on top. To die for! This pie is so easy to make and so wonderfully peanut-buttery!

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