Creamy Peanut Butter Pie Recipes

SMOOTH AND CREAMY PEANUT BUTTER PIE

Steps:

• In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
• Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

CREAMY PEANUT BUTTER PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.

PEANUT BUTTER CREAM PIE

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.

NO BAKE PEANUT BUTTER PIE

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.

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 BUTTER CREAM PIE

Steps:

• In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
• Sprinkle over bottom of pie shell.
• Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
• Using a whisk, stir in milk and egg yolks until blended.
• Place over medium heat and gradually whisk in the hot water.
• Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
• Remove from heat; add butter and vanilla and beat until smooth.
• Pour over peanut butter mixture in pie shell.
• Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
• Heat oven to 425 degrees.
• Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
• Beat in remaining sugar 1 Tbls.
• at a time until whites are thick and glossy.
• Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
• Bake 5 to 7 minutes until the meringue is lightly browned.
• Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.

4-INGREDIENT PEANUT BUTTER ICE CREAM PIE

Steps:

• Chill pie crust.
• Mix ice cream in mixing bowl until soft.
• Fold in peanut butter and whipping cream.
• Spoon ice cream mixture into chilled pie crust.
• Can garnish with crushed peanuts or crushed chocolate is desired.
• Freeze about 5 hours.
• Remove from freezer about 10-15 minutes before serving.

EASY PEANUT BUTTER CREAM PIE

Steps:

• Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
• Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
• Put in refrigerator 1 hour or longer before serving.