Peanut Butter Pie Ii Recipes

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PEANUT BUTTER PIE II



Peanut Butter Pie II image

This is a peanut butter pie using chunky peanut butter. Make a Basic Flaky Pie Crust to bake it in, and serve with caramel cream.

Provided by Stephanie

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

Yield 8

Number Of Ingredients 9

1 cup crunchy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons unsalted butter, melted
3 eggs
1 cup dark corn syrup
½ cup white sugar
1 cup heavy whipping cream
2 tablespoons dark brown sugar

Steps:

  • Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
  • In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
  • Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
  • To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.

Nutrition Facts : Calories 524.9 calories, Carbohydrate 55.6 g, Cholesterol 118.1 mg, Fat 31.9 g, Fiber 2.6 g, Protein 10.8 g, SaturatedFat 11.9 g, Sodium 331.9 mg, Sugar 29.7 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 SILK PIE II



Peanut Butter Silk Pie II image

I do not remember where I got this recipe. I cut it out because I love peanut butter. I really love this pie! Cooking time is chill time. It is different from the other Peanut Butter Silk Pie posted. Hope you enjoy!!!

Provided by Bobtail

Categories     Pie

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter, recommend Jif
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup heavy cream, whipped till fluffy
1 cup semi-sweet chocolate chips
3 tablespoons brewed coffee or 3 tablespoons milk, if you do not want the coffee flavor
1/4-1/2 cup chopped peanuts, for garnish
1 (9 inch) chocolate cookie pie crust

Steps:

  • Filling.
  • Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
  • Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
  • Spread this mixture onto the crust, smoothing the top.
  • Topping.
  • Combine chocolate chips and coffee in a microwave proof dish.
  • Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
  • Stir until smooth.
  • Cool slightly.
  • Pour the topping over top of the filling.
  • Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
  • Sprinkle with chopped peanuts.

PEANUT BUTTER PIE II



Peanut Butter Pie II image

Number Of Ingredients 7

1/2 pound Kraft Philadelphia Cream Cheese, 1 (3-pound) container
3 1/3 ounces C&H Pure Cane White Sugar, 10 pounds
4 1/2 ounces Skippy Creamy Peanut Butter, 64 ounces
vanilla
whipping cream
(9-inch) graham cracker crust
chopped salted peanuts (optional)

Steps:

  • Combine cream cheese and sugar until smooth. Add peanut butter and vanilla. Beat well. Beat whipping cream to peaks. Fold into first mixture. Pour into crust. Sprinkle on peanuts. Chill 3 hours.

Nutrition Facts : Nutritional Facts Serves

PEANUT BUTTER PIE II



Peanut Butter Pie II image

Make and share this Peanut Butter Pie II recipe from Food.com.

Provided by JANIC412

Categories     Pie

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container Cool Whip, thawed
12 ounces creamy peanut butter
2 tablespoons vanilla extract
to taste whipped cream
to taste salted peanuts or to taste caramel sauce
to taste chocolate sauce

Steps:

  • Whip cream cheese for 10 minutes with an electric mixer.
  • Add powdered sugar and whip 10 minutes more. Blend in cool whip, peanut butter and vanilla.
  • Beat 5 minutes.
  • Pour into pie crusts and freeze at least 2 hours.
  • Before serving, garnish with whipped cream and peanuts.
  • For a special touch, top pie with hot caramel or chocolate sauce.

Nutrition Facts : Calories 588.2, Fat 40.5, SaturatedFat 17.2, Cholesterol 31.2, Sodium 304.8, Carbohydrate 46.7, Fiber 2.8, Sugar 40.7, Protein 14.2

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