Peanut Butter Crumble Cream Pie Recipes

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PEANUT BUTTER CREAM PIE



Peanut Butter Cream Pie image

During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup peanut butter
6 tablespoons whole milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/4 cup chopped peanuts

Steps:

  • In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT BUTTER CRUMBLE CREAM PIE



Peanut Butter Crumble Cream Pie image

If you have a sweet tooth and are a lover of peanut butter then this is one you should not pass up, it has a sweet crumble that is sprinkled over the baked crust, then a delicious vanilla custard on top, then topped off with whipped cream and more crumble on top :)

Provided by Kittencalrecipezazz

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (9 inch) baked pie pastry (completely cooled)
1 cup confectioners' sugar
1/2 cup peanut butter
2 cups half-and-half cream (can use full-fat milk)
2/3 cup sugar
1 pinch salt
1 tablespoon vanilla
4 tablespoons cornstarch
3 egg yolks
whipped cream (sweetened or unsweetened, use as much as desired, or use Cool Whip topping)

Steps:

  • In a bowl mix together confectioners sugar with peanut butter until crumbly; sprinkle HALF of the mixture over the baked pie crust.
  • In a microwave-safe bowl combine half and half cream with sugar, salt, vanilla, cornstarch and egg yolks; cook on HIGH until thickened and smooth, removing to stir a couple of times during cooking.
  • Pour the filling into the crust over the crumble; cool for 30 minutes at room temperature, then place a piece of plastic wrap directly over the custard and refrigerate until completely cold.
  • Remove the plastic wrap then spread the prepared whipped cream (or Cool Whip) over the top of the custard.
  • Sprinkle with remaining half of the crumble.
  • Chill until ready to serve.

Nutrition Facts : Calories 598, Fat 32.1, SaturatedFat 11.2, Cholesterol 124.2, Sodium 318, Carbohydrate 68.9, Fiber 2.4, Sugar 44.3, Protein 10.8

PEANUT BUTTER CREAM PIE



Peanut Butter Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 11

1 prepared 9-inch graham cracker crust
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all

Steps:

  • Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

PEANUT BUTTER PIE



Peanut Butter Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold, unsalted butter, cut into small cubes
1/4 cup shortening
7 to 8 tablespoons ice water
1/2 cup chunky peanut butter
8 ounces confectioners' sugar
4 tablespoons confectioners' sugar
2 cups heavy cream, chilled
2 cups milk
1/2 cup granulated sugar
2 large eggs plus 3 large egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
4 teaspoons cornstarch
4 tablespoons unsalted butter

Steps:

  • For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
  • While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.
  • Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.
  • For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.
  • For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
  • For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
  • To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.

PEANUT BUTTER BUTTERCREAM



Peanut Butter Buttercream image

Use this recipe to make our Peanut Butter Whoopie Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

2/3 cup natural, creamy peanut butter
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Fine salt (optional)

Steps:

  • Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

EASY WHIPPED PEANUT BUTTER PIE



Easy Whipped Peanut Butter Pie image

A creamy whipped peanut butter delight! This pie is great for holidays, parties, or just everyday! Easy to make, no bake and quite the treat!

Provided by whodatlauren

Categories     Peanut Butter Pie

Time 2h20m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened to room temperature
1 cup powdered sugar, sifted
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup peanut butter
1 (9 inch) prepared chocolate cookie pie crust (such as Oreo®)
2 tablespoons chocolate syrup, or to taste

Steps:

  • Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
  • Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
  • When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

Nutrition Facts : Calories 619.2 calories, Carbohydrate 50.2 g, Cholesterol 31.1 mg, Fat 41.8 g, Fiber 2.5 g, Protein 11.7 g, SaturatedFat 18.4 g, Sodium 421.8 mg, Sugar 31.5 g

CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY



Chocolate Cookie Crust Peanut Butter Pie Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 7

24 chocolate sandwich cookies, crushed into crumbs
4 tablespoons butter, melted
8 oz cream cheese
1 cup creamy peanut butter
8 oz whipped cream
1 ¼ cups powdered sugar
½ cup cookie crumb, for garnish

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!

Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams

DREAMY CREAMY PEANUT BUTTER PIE



Dreamy Creamy Peanut Butter Pie image

Peanut butter fans love both the crust and creamy filling of this popular pie. With two young children in the house, a lot of my baking happens after bedtime! -Dawn Moore, Warren, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

24 Nutter Butter cookies, crushed
1/3 cup butter, melted
1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup creamy peanut butter
4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1/4 cup hot fudge ice cream topping, warmed
1 cup heavy whipping cream
2 tablespoons sugar
Chocolate curls

Steps:

  • Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside., Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 51g fat (22g saturated fat), Cholesterol 86mg cholesterol, Sodium 604mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 3g fiber), Protein 16g protein.

PEANUT BUTTER PIE



Peanut Butter Pie image

I cut this recipe out of a magazine years and years ago - it was originally titled "Clara's Peanut Butter Pie". It's one of our favorites, and hands down is the best Peanut Butter Pie I've ever tasted. I usually make my own graham-cracker crust and bake it for five minutes or so before I add the filling (Cool it first, of course.) I've made the filling using low-fat cream cheese and reduced fat non-dairy whipped topping and the results are great. Thank you, Clara, wherever you are.

Provided by Knitting Granny

Categories     Dessert

Time 4h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

1 graham-cracker pie shell
1 (8 ounce) package cream cheese, at room temperature
1 cup powdered sugar
6 tablespoons milk
3/4 cup creamy peanut butter
1 (8 ounce) container non-dairy whipped topping, thawed

Steps:

  • Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and the milk until thoroughly mixed - 3 to 4 minutes.
  • Using a rubber spatula or wooden spoon, mix in the topping until incorporated.
  • Pour into prepared graham cracker crust.
  • Refrigerate about four hours or overnight.

Nutrition Facts : Calories 681.1, Fat 49.5, SaturatedFat 22.7, Cholesterol 43.7, Sodium 432.9, Carbohydrate 50.3, Fiber 3, Sugar 31.4, Protein 13.8

PEANUT BUTTER PIE VI



Peanut Butter Pie VI image

A cooked egg custard pie with a meringue crust.

Provided by Theresa

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 8

⅔ cup white sugar
⅓ cup peanut butter
½ cup white sugar
3 tablespoons cornstarch
½ teaspoon salt
2 cups milk
4 eggs, separated
1 (9 inch) pie shell, baked

Steps:

  • Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
  • Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.
  • In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.
  • Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 47.7 g, Cholesterol 97.9 mg, Fat 16.9 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 4.6 g, Sodium 376.9 mg, Sugar 33.2 g

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