MINIATURE PEANUT BUTTER AND JELLY PIES
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 12 miniature peanut butter and jelly pies
Number Of Ingredients 11
Steps:
- Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
- Meanwhile, place the pie crusts on a baking sheet or large platter. Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours.
- Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use.
- To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts.
MINI PEANUT BUTTER PIES
I took an old PB pie recipe, spruced it up a bit, and divided it into mini pies instead of one big pie. It was a hit!
Provided by mandalee65
Categories Dessert
Time 10m
Yield 6 mini pies, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat softened cream cheese, powdered sugar, and peanut butter until fluffy. Fold in whipped topping. Spoon one tbsp strawberry preserves into the bottom of each pie crust. Divide peanut butter mixture among each pie, then drizzle with one tbsp chocolate syrup. Keep Rrfrigerated.
Nutrition Facts : Calories 990.2, Fat 44.3, SaturatedFat 9.8, Cholesterol 3.4, Sodium 1043.8, Carbohydrate 135.4, Fiber 4.2, Sugar 90.5, Protein 18.2
MINI CHOCOLATE-PEANUT BUTTER PIES
This bite-sized dessert is packed with peanut butter and chocolate flavor. MultiGrain Cheerios Peanut Butter cereal forms the sweet-and-crunchy crust cups.
Provided by Jessica Walker
Categories Dessert
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place miniature paper baking cup in each of 36 mini muffin cups.
- Crush cereal in food processor or in food-storage plastic bag with rolling pin. Add melted butter and sugar; mix well. Spoon 1 tablespoon cereal mixture into each muffin cup; press into cup with back of spoon.
- Bake 7 minutes. Cool cups in pan 15 minutes. Meanwhile, fold whipped topping into pudding.
- Spoon 1 tablespoon pudding mixture into each cooled cup. Top each with whipped topping; drizzle each with melted peanut butter. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
MINI OATMEAL PEANUT BUTTER CREAM PIES
Use two Betty Crocker® cookie mixes to make one delicious dessert in this delicious blend of oatmeal and peanut butter flavors.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, stir together peanut butter cookie mix, oil, 1 tablespoon of the water and 1 of the eggs until dough forms.
- In another bowl, stir together oatmeal cookie mix, butter, remaining 1 tablespoon water and remaining egg until dough forms.
- Using small (2-teaspoon size) cookie scoop, scoop balls of dough onto ungreased cookie sheets (make 36 peanut butter cookies and 36 oatmeal cookies). Make sure cookies are uniform in size and DO NOT flatten peanut butter dough with a fork.
- Bake 10 to 12 minutes or until light brown and edges are set. Remove from cookie sheets to cooling racks; cool completely.
- For each cookie pie, spread about 1 tablespoon frosting on bottom of 1 peanut butter cookie. Top with 1 oatmeal cookie, bottom side down; gently press together. Store loosely covered at room temperature.
Nutrition Facts : ServingSize 1 Serving
MINI CHOCOLATE PEANUT BUTTER PIES RECIPE
Provided by babygirl36
Number Of Ingredients 21
Steps:
- Preheat oven to 350*. Line a 12 count regular size muffin tin with cupcake liners. Add graham cracker crust ingredients to food processor and blend to a fine crumble. Divide crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7n minutes or until lightly golden. Set aside. Add heavy cream to a large mixing bowl and beat with a handheld mixer on high until firm peaks form. Set aside. In a separate bowl, using the same beaters, beat peanut butter and cream cheese until smooth. Add the confectioners' sugar, toffee bits, vanilla and salt and beat until smooth (it will be thick). Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended. Spoon peanut butter pie filling into muffin tins (they will fill to the top). Freeze for at least one hour. Meanwhile, prepare chocolate ganache by microwaving heavy cream for approximately 90 seconds until hot but not boiling. Add chocolate and let sit one minute then whisk vigorously until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools). Spoon the chocolate ganache over the peanut butter cups and spread with the back of a spoon (its ok if some spreads over the edges). To garnish, melt peanut butter and drizzle over mini pies (I add my peanut butter to a ziploc bag and snip the corner), sprinkle with salted peanuts and mini chocolate chips and chopped peanut butter cups. Freeze for at least 4 hours up to 7 days. (see notes) When ready to serve, serve immediately after removing from the freezer as the mini pies soften quickly. NOTES: When to garnish: You can garnish your pies either after you have spooned the ganache over the pies and the chocolate has set or freeze the pies after the ganache, then garnish and freeze again.
MINI PEANUT BUTTER-BANANA CREAM PIES
Break out the peanut butter and the banana-flavor pudding to make these scrumptious little cream pies.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
- Slice banana; place in crusts. Cover with pudding mixture. Refrigerate 2 hours or until firm.
- Top with remaining COOL WHIP just before serving; sprinkle with nuts.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
FROSTY CHOCOLATE-PEANUT BUTTER MINI PIES
Delight everyone with our recipe for Frosty Chocolate-Peanut Butter Mini Pies. These cute mini pies are as visually appealing as they are delicious.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Microwave chopped chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Cool.
- Meanwhile, gradually add milk to 1/4 cup peanut butter in medium bowl, beating constantly with mixer until well blended. Add dry pudding mix; beat 2 min. Gently stir in remaining COOL WHIP.
- Place 1 cookie in each of 12 paper-lined muffin cups; top with pudding mixture, then melted chocolate mixture.
- Microwave remaining peanut butter in microwaveable bowl 30 to 40 sec. or until melted; drizzle over desserts. Sprinkle with nuts.
- Freeze 4 hours or until firm.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 240 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 5 g
SMOOTH AND CREAMY PEANUT BUTTER PIE
This pie is so smooth and creamy that it will melt in your mouth! It's always requested by my family members for its ultimate peanut butter flavor.
Provided by MickeyRenee
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 48.5 g, Cholesterol 12 mg, Fat 35.2 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 15.9 g, Sodium 340.5 mg, Sugar 36.5 g
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- Add Graham Cracker Crust ingredients to food processor and blend to a fine crumble. Divide Crust mixture between the 12 liners (about a heaping tablespoon each) and press into the bottom of the liners. Bake for 5-7 minutes or until lightly golden. Set aside.
- Add heavy cream to a large mixing bowl and beat with handheld electric mixer on high until firm peaks form. Set aside.
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