FREEZER PEANUT BUTTER PIE
If you like peanut butter, you're going to love this pie! It can be made ahead and frozen, so it's perfect for drop-in guests. -Nina Rufener, Rittman, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts. , Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 265mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER FREEZER PIE
It's hard to believe a pie this creamy and melt-in-your-mouth delicious could be low in fat and calories. Thanks to Melissa Newman in Danville, Pennsylvania for the recipe.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in confectioners' sugar and peanut butter. Refrigerate 1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture; fold in remaining whipped topping. Set aside 8 teaspoons chocolate chips for garnish; fold remaining chips into filling. , Spoon filling into crust. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablespoon whipped topping and 1 teaspoon chocolate chips.
Nutrition Facts : Calories 393 calories, Fat 18g fat (8g saturated fat), Cholesterol 3mg cholesterol, Sodium 350mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.
KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE
For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 4h45m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g
GRANDMA'S FROZEN PEANUT BUTTER PIE
A wonderful alternative to the usual holiday desserts and a sweet summer treat! Easy to make! Top with shredded chocolate and whipped cream!
Provided by theredhead
Categories Desserts Pies No-Bake Pie Recipes
Time 4h15m
Yield 8
Number Of Ingredients 7
Steps:
- Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 33.6 g, Fat 29.2 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 269.1 mg, Sugar 20 g
FLUFFY FROZEN PEANUT BUTTER PIE
I had no idea how quickly you could make a peanut butter pie. If you don't want to spend a lot of time in the kitchen, this is the recipe for you. You can make this ahead of time and leave it in the freezer until guests arrive. I topped with finely chopped Reese's Peanut Butter Cups instead of peanuts because I didn't have any. Recipe courtesy of Boise Schools Presents: A Collection of Culinary Delights, 1993 and Wilma Haratyk. Thank you WIlma! Serving size is estimated. Cook time is freezing time.
Provided by AmyZoe
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream cheese at low speed until soft and fluffy.
- Beat in sugar and peanut butter at medium speed.
- Slowly beat in milk.
- Fold topping into mixture.
- Fold into pie shell and sprinkle with chopped nuts.
- Freeze until just firm.
- Cut into wedges and serve.
Nutrition Facts : Calories 291.4, Fat 18.6, SaturatedFat 7.5, Cholesterol 18.1, Sodium 131.9, Carbohydrate 27.6, Fiber 1.4, Sugar 24.1, Protein 6.7
PEANUT BUTTER-CHOCOLATE FREEZER PIE
I made this recently it is *SOOOOOOO* good, it's like a frozen Reese's peanut butter cup :) If you are a lover of peanut butter and chocolate you will love this! it has a chocolate layer spread over the crust, then a creamy peanut butter/cream cheese middle, then topped off with chocolate drizzle, you could double the amount for the chocolate topping which I did do but found that it was too much for my liking, if you like lots of topping then go ahead and double, remove this pie from the freezer about 15 minutes before slicing, I think this pie could also be served from the refrigerator and not frozen ;-)
Provided by Kittencalrecipezazz
Categories Pie
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a 9-inch pie plate.
- For the crust; in a bowl mix the crushed cookies with 2 tablespoons sugar and 1/2 cup melted butter.
- Press into bottom and up sides of the pie plate.
- Place in the refrigerator or freezer while making the remainder of the pie.
- For the filling; in saucepan heat 3/4 cup whipping cream just to boiling; remove from heat and stir in 1-1/4 cups chocolate chips until smooth, then mix in the chopped peanuts (if using).
- Spread the mixture on top of the chilled pie crust spreading out to coat evenly; place in the freezer.
- In a bowl beat 1 cup whipping cream until stiff adding in vanilla a little at a time while beating; set aside.
- In another bowl beat the cream cheese with 2 tablespoons sugar for about 3-4 minutes (the sugar must be completely dissolved) then beat in peanut butter until combined.
- Fold in the whipped cream into the peanut butter mixture until combined (this might take a few minutes).
- Spread the mixture on top of the chocolate layer in the crust.
- Place in the freezer until firm.
- For the topping in a microwave-safe bowl melt 1/3 cup chocolate chips with margarine on HIGH until the chocolate is melted; remove and stir until combined and smooth.
- Immediately drizzle over the top of the frozen pie and place back in the freezer.
- If you are storing this pie more than 24 hours cover tightly with foil.
- Remove the pie from the freezer about 15 minutes before slicing.
Nutrition Facts : Calories 957, Fat 83.8, SaturatedFat 41.6, Cholesterol 151.4, Sodium 413.1, Carbohydrate 47.5, Fiber 5.2, Sugar 37, Protein 15.3
FROZEN PEANUT BUTTER PIE
Categories Milk/Cream Mixer Chocolate Dessert No-Cook Kid-Friendly Cream Cheese Peanut Summer Bon Appétit New Hampshire Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
- Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
- Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.
FROZEN PEANUT BUTTER PIE
Categories Blender Food Processor Chocolate Dairy Dessert Bake Freeze/Chill Kid-Friendly Peanut Gourmet Small Plates
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
- In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
- In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
- Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
- Let pie stand in refrigerator 30 minutes before serving.
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PEANUT-BUTTER FREEZER PIE - PUREWOW
From purewow.com
2.8/5 (223)Total Time 4 hrsServings 10Calories 587 per serving
- Make the Crust: In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs (you should have about 2 cups) to a bowl and add the sugar and melted butter. Mix until the crumbs are moistened.
- Press the graham-cracker mixture into a pie plate to form a crust, bringing it up the sides and onto the edge of the plate. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.
- Make the Filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until foamy. Gradually add the sugar and vanilla, and continue whipping to medium peaks.
- Remove half the whipped cream and reserve for topping the pie. Add the peanut butter and cinnamon to the remaining whipped cream in the bowl of the mixer, and beat until well combined.
FROZEN PEANUT BUTTER PIE RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Total Time 3 hrs 22 mins
- Combine cream cheese and next 3 ingredients; beat until creamy, stopping to scrape down sides of bowl as needed. Fold in whipped cream. Spoon cream cheese mixture into piecrust. Freeze 1 hour.
- Spread Chocolate Ganache over pie. Freeze 2 hours or until firm. Let stand 10 minutes before serving. Garnish, if desired.
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