Frozen Reeses Peanut Butter Pie Recipes

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.

NO BAKE REESE'S PEANUT BUTTER PIE

Steps:

• Beat the cream cheese, confectioners sugar, and peanut butter together until smooth.
• Fold in the whipped topping with a spatula.
• Spoon peanut butter pie filling over the graham cracker crust.
• Chill for two hours or until firm.
• Top with mini peanut butter cups or chopped peanut butter cups. Garnish with a drizzle of Hershey's syrup and serve in slices.

REESE'S™ PEANUT BUTTER PIE

Steps:

• Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
• In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
• In small microwavable bowl, microwave 1/2 cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
• Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining 1/2 cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

FROZEN REESES PEANUT BUTTER PIE

Steps:

• Preparation: Lightly butter springform pan if it is not non-stick.
• If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.
• Oreo Crust:.
• Place Oreos in a food processor or blender and pulse until cookies are finely crumbed.
• Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Mix in the melted butter and then firmly press crumbs into pan to create a crust.
• Bake crust at 350 degrees F for 7-10 minutes.
• Reese Peanut Butter Pie Filling:.
• Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted.
• Set aside for five minutes to cool.
• Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese's pieces into peanut butter Cool Whip mixture.
• Pour mixture into Oreo crust and freeze for 3 hours.
• Garnish with caramel and chocolate drizzle.

GRANDMA'S FROZEN PEANUT BUTTER PIE

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.

PEANUT BUTTER PIE (FROZEN)

Steps:

• In a medium bowl, blend together cream cheese, sugar and peanut butter.
• Slowly add the milk while beathing, so your mixture is creamy.
• Continue beating until fluffy.
• Fold in the nondairy whipped topping.
• Pour the mixture into the graham cracker crust pie shell.
• Swill the fudge sauce through the pie (i usually use a butter knife)
• Freeze until firm.