Peanut Butter Cup Pie Recipes

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PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. -Tammy Casaletto, Goshen, Indiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 5

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

This peanut butter and chocolate pie uses two kinds of pudding.

Provided by Carl

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

Time 4h20m

Yield 8

Number Of Ingredients 7

1 (3 ounce) package non-instant vanilla pudding mix
2 cups milk
1 (16 ounce) jar peanut butter
1 (9 inch) pie crust, baked
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 cup frozen whipped topping, thawed

Steps:

  • Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
  • Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 48.6 g, Cholesterol 9.8 mg, Fat 38.8 g, Fiber 4.1 g, Protein 19.4 g, SaturatedFat 11.3 g, Sodium 689 mg, Sugar 31.4 g

PEANUT BUTTER PIE



Peanut Butter Pie image

Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Provided by Lisa G.

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

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

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.

Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g

PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

From a blog - the blogger attributed it to "Off the Eaten Path" cookbook. I made my own sugar cookie dough. Time does not include 3 hours chilling time or warming to room temperature before serving.

Provided by sheepdoc

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 1/2 ounce) package refrigerated sugar cookie dough
3 cups powdered sugar
1/4 cup water
1 cup creamy peanut butter
2 tablespoons butter, melted
1 cup chocolate chips
1/2 cup butter
1 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • Press cookie dough into a greased 9" pie pan to make a crust.
  • Bake 30-40 minutes, until golden. Allow to cool.
  • Mix peanut butter, water, 2 Tbsp melted butter, vanilla, and one cup powdered sugar until smooth, using an electric mixer.
  • Stir in additional 2 cups of powdered sugar. Mixture will be crumbly.
  • Press the peanut butter mixture into the crust.
  • Melt 1/2 cup butter in microwave until about 1/2 melted, then add chocolate chips and microwave until almost melted. Stir until smooth. (Don't burn the chocolate!).
  • Pour chocolate mixture over peanut butter mixture, spreading to edges.
  • Chill 3 hours.
  • Cuts better if warmed to room temperature.

Nutrition Facts : Calories 566.4, Fat 32.7, SaturatedFat 12.9, Cholesterol 36.8, Sodium 350.2, Carbohydrate 66.2, Fiber 2.4, Sugar 47.4, Protein 7.7

PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

This recipe came out of a Kraft Philadelphia Holiday Desserts Cookbook I picked up at the grocery store check out. It has a rich, mild peanut butter taste. While I know the directions sound very strange I promise you they work and you will be left with a wonderfully tasty pie.

Provided by Erindipity

Categories     Pie

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 8

8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1 cup milk, cold
3 1/2 ounces instant vanilla flavor pudding and pie filling
2 1/2 cups Cool Whip, divided
9 inches Oreo cookie pie crusts
3 ounces semisweet baking chocolate
1 tablespoon creamy peanut butter

Steps:

  • Beat cream cheese and 1/2 cup peanut butter until well blended.
  • Add milk and pudding mix; beat 2 minutes.
  • Whisk in 1 cup Cool Whip.
  • Spoon into crust.
  • Refrigerate until ready to use.
  • Microwave remaining Cool Whip and chocolate in microwaveable bowl on high 1.5 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
  • Cool completely.
  • Spread chocolate mixture over pudding layer in crust.
  • Microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir.
  • Drizzle over pie.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 429.6, Fat 30.4, SaturatedFat 14.2, Cholesterol 28.6, Sodium 440, Carbohydrate 35.4, Fiber 1.7, Sugar 24.2, Protein 7.9

PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust.

Provided by My Food and Family

Categories     Home

Time 4h30m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 1 Tbsp. creamy creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 chocolate cookie crumb crust (6 oz.)
3 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
  • Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
  • Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 370, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CREAMY PEANUT BUTTER PIE



Creamy Peanut Butter Pie image

Quartered peanut butter cups top this rich smooth pie that's always a hit at gatherings. It saves time, too, because it can be made in advance and frozen until needed. -Rhonda McDaniel, Rossville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups,divided
1 chocolate crumb crust (9 inches)

Steps:

  • In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.

Nutrition Facts :

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Top Asked Questions

What is the best recipe for a peanut butter and chocolate pie?
Chocolate and peanut butter are at it again, this time in a refrigerator pie that delivers all the creamy goodness you can pour into a cookie crust. Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
How do you fill a peanut butter and whipped cream pie crust?
Fold in the whipped topping, then stir in 1 ½ cups of the chopped peanut butter cups. Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping.
What is in a no bake Peanut Butter Cup pie?
No Bake Peanut Butter Cup Pie is so easy to make. It has a delicious creamy filling with cream cheese and lots of chopped peanut butter cups plus some creamy peanut butter for even more peanut butter flavor. The whole thing is in an oreo crust.
How do you remove the peanut butter cup from a pie?
To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.

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