Peanut Butter Berry Pie Recipes

PEANUT BUTTER PIE

Steps:

• 1 (9-inch) baked chocolate cookie pie crust
• Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
• Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
• In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
• Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
• If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

PEANUT BUTTER-BERRY PIE

Steps:

• Heat oven to 350°F. Chill crust 15 minutes. Remove from fridge; prick crust at 1-inch intervals with a fork. Line with waxed paper; fill with pie weights or uncooked rice. Bake until golden, 30 minutes. When crust is cool, lift waxed paper to remove weights. Increase oven heat to 400°F. Spread jam on crust to cover bottom. In a bowl, whisk eggs and vanilla. In a thick-bottomed pot (to prevent burning), whisk milk with peanut butter and sugar over medium heat until steaming; remove from heat. Whisk peanut butter mixture into egg-vanilla mixture until combined; spoon filling into crust. Bake until filling is set at edges but center jiggles when you shake pan, 15 minutes. Heat broiler. Top pie with marshmallows; broil, rotating once or twice for even browning, until marshmallows are puffed and golden, 1 to 2 minutes. Let cool for at least 3 hours. Top with raspberries and serve.

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

PEANUT BUTTER PIE

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.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

RICH AND EASY NO COOK PEANUT BUTTER PIE

Steps:

• Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.

CHILLY PEANUT BUTTER PIE

Steps:

• Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly., Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

PEANUT BUTTER BLACKBERRY BARS

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.
• In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.
• Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.
• Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.

PEANUT BUTTER, BANANA AND BERRY COOKIE PIZZA

Steps:

• Heat oven to 350°F. Using pencil, trace 9-inch circle onto sheet of cooking parchment paper. Place paper pencil side down on cookie sheet.
• Make cookie mix dough as directed on pouch. Spread dough on parchment paper in even layer, keeping dough within shape of traced circle as best as possible.
• Bake in center of oven 25 to 30 minutes or until cookie is firm around edge and soft, but just done, in center. Remove from oven to cooling rack. Cool about 15 minutes.
• Spread peanut butter in even layer on slightly warm cookie. Cool completely.
• Arrange banana and strawberry slices on top. Sprinkle with chocolate chips and powdered sugar. Cut into wedges to serve.