Peanut Butter Pie I Recipes

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PEANUT BUTTER PIES



Peanut Butter Pies image

I absolutely love peanut butter and peanut butter pie is one of my favorites. But I'm a Registered Dietitian, so I knew just how high my original recipe was in fat and calories. I cut down on several critical things, and the resulting pie is great! -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (8 servings each).

Number Of Ingredients 8

1 package (8 ounces) fat-free cream cheese
3/4 cup reduced-fat creamy peanut butter
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen fat-free whipped topping, thawed
2 reduced-fat graham cracker crusts (9 inches)
1/4 cup chocolate syrup
1/4 cup finely chopped unsalted peanuts

Steps:

  • In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight., Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.

Nutrition Facts : Calories 305 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 285mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.

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 PIE I



Peanut Butter Pie I image

This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs, if desired.

Provided by Stephanie

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

Time 4h40m

Yield 8

Number Of Ingredients 9

1 ¼ cups chocolate cookie crumbs
¼ cup white sugar
¼ cup butter
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 651.8 calories, Carbohydrate 51.9 g, Cholesterol 91 mg, Fat 46.7 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 384.8 mg, Sugar 39.5 g

PEANUT BUTTER PIE



Peanut Butter Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 4h28m

Yield 8 servings

Number Of Ingredients 14

1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tablespoons unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
Chopped peanuts, optional

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 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.

THE BEST PEANUT BUTTER PIE



The Best Peanut Butter Pie image

I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)

Provided by lucky ladybug

Categories     Pie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 chocolate cookie pie crust
1 cup peanut butter (crunchy or creamy--I like crunchy myself)
8 ounces cream cheese, softened
1/2 cup sugar
12 ounces non-dairy whipped topping, thawed, divided
1 (11 3/4 ounce) jar chocolate fudge topping, divided
2 tablespoons hot fudge topping

Steps:

  • In a medium bowl, beat together peanut butter, cream cheese and sugar.
  • Gently fold in 3 cups of whipped topping.
  • Spoon mixture into pie shell and smooth to edges of the shell.
  • Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
  • Spread the hotfudge topping over the peanut butter layer.
  • Refrigerate until serving time.
  • Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
  • Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.

NO BAKE PEANUT BUTTER PIE



No Bake Peanut Butter Pie image

Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.

Provided by MEGAN5

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

Time 2h20m

Yield 16

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 ½ cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Steps:

  • 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 graham cracker pie shells; cover, and freeze until firm.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g

EZ PEANUT BUTTER PIE I



EZ Peanut Butter Pie I image

A cool and creamy peanut butter treat!

Provided by Karen Resciniti

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

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
⅔ cup creamy peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pie shell, baked

Steps:

  • Beat the cream cheese, sugar and vanilla together. Add the peanut butter and mix well. Fold in the dessert topping until completely blended.
  • Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. Note: Good in a chocolate crust with chocolate chips sprinkled on top.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 47.2 g, Cholesterol 30.8 mg, Fat 35.5 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 16.4 g, Sodium 310.6 mg, Sugar 33.6 g

OLD-FASHIONED PEANUT BUTTER PIE



Old-Fashioned Peanut Butter Pie image

My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/4 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract
Optional toppings: Chopped peanuts, broken Nutter Butter cookies and whipped topping

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.

Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.

PEANUT BUTTER PIE



Peanut Butter Pie image

This smooth creamy pie with a big peanut butter taste reminds me of Mom. It's sure to be a hit around your house, too. I like to make this dessert in the summer because it's simple to prepare and the kitchen stays cool. - Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 6

2 packages (3 ounces each) cook-and-serve vanilla or chocolate pudding
4 cups milk
1/2 cup creamy peanut butter
3/4 cup confectioners' sugar
1 pastry shell (9 inches), baked
Whipped cream

Steps:

  • In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top.

Nutrition Facts :

PEANUT BUTTER PIE 2000



Peanut Butter Pie 2000 image

The first thing I ever cooked was this pie. It's found many lovers over the many years I have made it. I only have one word it is the BEST now that I have made it Y2K compliant.

Provided by Martin

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

Yield 8

Number Of Ingredients 7

1 (9 inch) prepared graham cracker crust
4 ounces cream cheese, softened
1 cup confectioners' sugar
½ cup creamy peanut butter
½ cup milk
1 (8 ounce) container frozen whipped topping, thawed
¼ cup chopped walnuts

Steps:

  • In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
  • Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 45.6 g, Cholesterol 16.8 mg, Fat 30.3 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 12.9 g, Sodium 300 mg, Sugar 34.9 g

FROSTY PEANUT BUTTER PIE



Frosty Peanut Butter Pie image

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. -Christi Gillentine, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

4 ounces cream cheese, softened
1/4 cup peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
1 package (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)
2 teaspoons chocolate syrup

Steps:

  • In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. , Remove from the freezer 30 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 25g fat (13g saturated fat), Cholesterol 21mg cholesterol, Sodium 243mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

NO-BAKE PEANUT BUTTER PIE



No-Bake Peanut Butter Pie image

I hear "Wow!" whenever I share this creamy peanut butter pie with a chocolate cookie crust. And I love that I can whip it up in just 20 minutes and let it chill until serving time. -Elaine Sabacky, Litchfield, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
1/3 cup peanut butter
1 cup confectioners' sugar
1/4 cup 2% milk
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)
1/4 cup chopped peanuts

Steps:

  • In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

Nutrition Facts : Calories 410 calories, Fat 26g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 292mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

PEANUT BUTTER PIE XIX



Peanut Butter Pie XIX image

I serve this excellent, very creamy, peanut buttery pie every Christmas and its gone in 5 minutes.

Provided by ZIGGYSKITCHEN

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

Time 2h5m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
¾ cup white sugar
1 ½ cups peanut butter
2 (8 ounce) containers frozen whipped topping, thawed
1 (9 inch) pie shell, baked

Steps:

  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour.
  • Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 751.4 calories, Carbohydrate 52.5 g, Cholesterol 30.8 mg, Fat 56.1 g, Fiber 3.3 g, Protein 16.4 g, SaturatedFat 25.4 g, Sodium 440.9 mg, Sugar 36.2 g

DOLLY PARTON'S PEANUT BUTTER PIE



Dolly Parton's Peanut Butter Pie image

I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.

Provided by Cookin In Texas

Categories     Pie

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups powdered sugar
8 ounces cream cheese
16 ounces Cool Whip, card says Large size tub
1 cup peanut butter
2 graham cracker crust

Steps:

  • mix together sugar, peanut butter and cream cheese in a bowl.
  • Fold in the Cool Whip.
  • Pour into crusts and chill.

EASY PEANUT BUTTER PIE



Easy Peanut Butter Pie image

This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy-as well as my peanut butter pie!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 10

1 cup confectioners' sugar
1/2 cup creamy peanut butter
1 pastry shell (9 inches), baked
2/3 cup sugar
1/4 cup cornstarch
2 cups whole milk
3 large eggs, separated
1/4 teaspoon salt
3 tablespoons butter
1/4 teaspoon vanilla extract

Steps:

  • Place confectioners' sugar in a small bowl. Cut in peanut butter until crumbly. Spread half of mixture in pastry shell. , In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla; set aside., In a small bowl, beat egg whites until stiff peaks form. Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with reserved peanut butter mixture. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 365 calories, Fat 19g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 277mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.

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From dearcrissy.com


PEANUT BUTTER PIE - THE MOST DECADENT, DELICIOUS DESSERT EVER!
2019-07-08 Preheat oven to 350 degrees F. In a food processor, pulse together the graham crackers and sugar, until ground. Add the melted butter, and pulse until evenly moistened, about 10 times. Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up …
From fifteenspatulas.com


CREAMY PEANUT BUTTER PIE - FAVORITE FAMILY RECIPES
2019-11-26 Sift 1 cup and 2 tablespoons powdered sugar. Set aside. Stir or beat cream cheese and peanut butter until smooth in a bowl (not chilled). Add 1 cup sifted powdered sugar, milk, and vanilla. Pour whipping cream and remaining 2 tablespoons of powdered sugar into the chilled mixing bowl. Whip until soft peaks form.
From favfamilyrecipes.com


NUTTER BUTTER PEANUT BUTTER PIE (NO BAKE) - THE CHUNKY CHEF
2019-09-03 Spread a layer of whipped cream topping on top of the peanut butter layer. Place 1/4 cup peanut butter in a microwave-safe bowl and microwave 20-30 seconds. Use a spoon to drizzle over the top of the pie. Spread a ring of crushed Nutter Butter bars around the top edge. Cover with plastic wrap and refrigerate 6 hours, or overnight, before serving.
From thechunkychef.com


EASY PEANUT BUTTER PIE - TASTES BETTER FROM SCRATCH
2020-08-05 How to make Peanut Butter Pie: 1. Make Oreo crust: Place Oreo cookies in a food processor and pulse into crumbs. Stir in the melted butter. Press the mixture into a 9.5-inch pie plate, covering the bottom and up the sides of the dish. Refrigerate crust for 1 hour (or freeze for 20-30 minutes) before adding filling. 2.
From tastesbetterfromscratch.com


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