Peanut Butter Cookie Pie Recipes

PEANUT BUTTER PIE COOKIES

Steps:

• Preheat oven to 350°. For filling, in a small bowl, beat the first five ingredients until smooth; set aside., For cookies, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg white. In another bowl, mix crushed cookies, flour and baking powder; gradually beat into creamed mixture., Shape rounded tablespoons of dough into 1-1/2-in. balls; place 2-in. apart on ungreased baking sheets. Flatten slightly to 1/2-in. thickness. Press a deep indentation in center of each with your thumb. Fill each with 1 rounded teaspoon filling., Bake 10-12 minutes or until filling is almost set. Cool on pan 5 minutes. Remove to wire racks to cool completely., Drizzle generously with melted chocolate. If desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

MYSWEETCREATIONS PEANUT BUTTER COOKIE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
• Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
• Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER M&M'S™ COOKIE PIE

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch pie plate with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter chocolate candies. Press dough in bottom of pie plate. Sprinkle remaining 1/4 cup chocolate candies over top; lightly press into dough. Press heart-shaped candies lightly into dough.
• Bake 28 to 30 minutes or until center is set and edges are golden brown. Cool completely on cooling rack, at least 2 hours, before cutting. Store tightly covered.

PEANUT BUTTER PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.

CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Crush cookies into crumbs, setting aside some crumbs for garnish.
• Add crushed cookies into a bowl and mix with melted butter.
• Pour crumbs into pie dish and pat down to form a crust.
• Bake crust for 5 minutes or until set.
• In a bowl mix the cream cheese and peanut butter until smooth.
• Add in the whipped cream and powdered sugar, mix again until smooth.
• Pour mixture over crust and smooth out the top.
• Refrigerate or freeze until set, about 1 hour.
• Sprinkle the top with remaining cookie crumbs.
• Slice and serve.
• Enjoy!

PEANUT BUTTER PIE IX

Steps:

• In a food processor grind the cookies. Mix with the melted butter. Place into two pie pans and freeze.
• Whip the cream cheese and slowly add sugar. Mix for 3 minutes on high speed. Add the peanut butter and mix. On low speed, mix in the whipped topping. Divide in two and place in pie pans lined with cookie crust.
• Let set overnight in the freezer or in refrigerator. Garnish with whipped cream and shaved chocolate.

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.

COOKIE BUTTER PIE

Steps:

• In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.

PEANUT BUTTER PIE WITH NO BAKE COOKIE CRUST

Steps:

• Crust:.
• Melt butter in a medium sized sauce pan on low.
• Add cocoa, milk, and sugar and stir until well combined.
• Bring to a boil and cook for about 1 1/2 minutes.
• Remove from heat and stir in peanut butter, vanilla, and oats.
• Pour and press into two greased 9-in pie pans.
• Filling:.
• 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 no bake cookie pie shells; cover, and freeze until firm.

CHOCOLATE-PEANUT BUTTER COOKIE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, 3/4 cup chocolate chips, 3/4 cup butter, 1/4 cup plus 2 tablespoons brown sugar, vanilla, and salt in a bowl; stir until well combined. Turn into an ungreased 9-inch pie pan and press into the bottom and up the sides to form a crust.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 15 minutes.
• Meanwhile, combine powdered sugar, peanut butter, 1/4 cup plus 1 teaspoon water, and remaining 2 tablespoons butter in a bowl; beat with an electric mixer for 1 minute. Use a rubber spatula to scrape mixture into the cookie crust; press evenly to fill crust.
• Place remaining 1 cup chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Remove, stir, and microwave for 1 more minute. Remove and stir until smooth.
• Remove pie from the oven. Pour melted chocolate over top and spread with a knife to cover; swirl chocolate with a fork if desired.
• Let cool to room temperature, about 30 minutes. Refrigerate until set, about 2 hours. Let thaw slightly before serving.

CHOCOLATE-PEANUT BUTTER COOKIE PIE

Steps:

• Heat oven to 350 degrees.
• Remove cookie dough from wrapper.
• With floured fingers, prss dough in bottom of ungreased 10 or 9 inch springform pan.
• Bake cookie dough at 350 degrees for 14 to 18 minutes or until golden brown.
• Cool baked cookie for 15 minutes.
• In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well.
• (If necessary, add additional water 1 t. at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly over crust.
• Spread melted chocolate chips over peanut butter mixture.
• If desired, swirl chocolate with a fork.
• Garnish with pecan halves.
• Refrigerate 1 hour or until chocolate is set.