Peanut Butter Pie Xii Recipes

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PEANUT BUTTER PIE



Peanut Butter Pie image

It's decadently delicious, smooth and fluffy, ultra rich, and perfectly peanut buttery! It's made with just FIVE ingredients and couldn't be easier!

Provided by Jaclyn

Categories     Dessert

Time 1h15m

Number Of Ingredients 6

1 cup (235ml) heavy cream
1 cup (242g) creamy peanut butter
8 oz. cream cheese, (softened)
1 1/4 cups (150g) powdered sugar
1 tsp vanilla extract ((optional))
1 (6 oz) Oreo pie crust, (store-bought*)

Steps:

  • Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
  • In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
  • Increase speed to high and whip until fluffy, about 1 minute.
  • Add whipped cream to peanut butter mixture and fold until evenly combined**.
  • Pour mixture into pie crust and spread into an even layer.
  • Freeze 1 hour or refrigerate for 4 hours.
  • Decorate if desired (with topping ideas listed below) and slice.

Nutrition Facts : Calories 568 kcal, Carbohydrate 41 g, Protein 11 g, Fat 42 g, SaturatedFat 17 g, Cholesterol 72 mg, Sodium 359 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

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

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 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 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 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

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 PIE XIV



Peanut Butter Pie XIV image

A delicious, cool pie.

Provided by S Beavin

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

Yield 16

Number Of Ingredients 8

2 (9 inch) prepared graham cracker crusts
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 cup crunchy peanut butter
1 (7 ounce) jar marshmallow creme
1 (16 ounce) package frozen whipped topping, thawed
1 (12 ounce) jar hot fudge topping
¼ cup chopped walnuts

Steps:

  • In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
  • Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
  • Garnish with chopped nuts. Freeze until firm, then serve.

Nutrition Facts : Calories 534.3 calories, Carbohydrate 65.3 g, Cholesterol 8.3 mg, Fat 28.2 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 11.4 g, Sodium 348.2 mg, Sugar 47.2 g

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

PEANUT BUTTER CREAM PIE



Peanut Butter Cream Pie image

If you like peanut butter, you'll absolutely LOVE this pie!! I got this recipe from a lady at work, she brings this to all of our luncheons.

Provided by chelsi_smom

Categories     Pie

Time 10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1/4 cup half-and-half
10 ounces Cool Whip Topping

Steps:

  • Beat cream cheese and peanut butter until smooth.
  • AddAdd powdered sugar and half and half and beat again until smooth.
  • Fold in Kool Whip, blend well.
  • Pour into graham cracker or chocolate crust.

Nutrition Facts : Calories 385.1, Fat 32.1, SaturatedFat 16.7, Cholesterol 82.9, Sodium 174.8, Carbohydrate 20.2, Fiber 1, Sugar 16.3, Protein 7.1

PEANUT BUTTER PIE XII



Peanut Butter Pie XII image

Deceptively simple and luscious. I'm on strict orders to bring it to all family functions.

Provided by Donna

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) package Neufchatel cheese
1 cup confectioners' sugar
½ cup peanut butter
½ cup skim milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a large mixing bowl, beat cream cheese until fluffy. Beat in sugar and peanut butter until mixture is smooth. Mix in milk, then fold in whipped topping.
  • Spoon mixture into chocolate crust. Cover and freeze until firm.

Nutrition Facts : Calories 461.3 calories, Carbohydrate 41.3 g, Cholesterol 21.9 mg, Fat 30.5 g, Fiber 1.4 g, Protein 9.1 g, SaturatedFat 13.8 g, Sodium 386.6 mg, Sugar 29.8 g

PEANUT BUTTER PIE III



Peanut Butter Pie IIi image

This Peanut Butter Pie has gotten rave reviews every time I've served it. Chilling time not included in preparation time.

Provided by Leslie Ashenfelter

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb chocolate sandwich style cookies (Oreos)
1/4 lb butter, melted
1/3 cup creamy peanut butter
4 ounces cream cheese, softened
1 cup powdered sugar
8 ounces non-dairy whipped topping, refrigerated
1 teaspoon vanilla

Steps:

  • Blend cookies and butter in food processor.
  • Spread in pie plate & freeze.
  • Mix together remaining ingredients.
  • Blend well & pour into frozen chocolate cookie crust.
  • Chill well and serve.

Nutrition Facts : Calories 628.9, Fat 39.9, SaturatedFat 19.8, Cholesterol 46.1, Sodium 454.4, Carbohydrate 64.7, Fiber 2.3, Sugar 45.4, Protein 7.3

DOUBLE PEANUT PIE



Double Peanut Pie image

I created this recipe for a national pie contest and won second place for my state. Many peanuts are grown here, and I always look for ways to use local products. -Vivian Cleeton, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs, room temperature
1/3 cup creamy peanut butter
1/3 cup sugar
1/3 cup light corn syrup
1/3 cup dark corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 cup salted peanuts
1 pie shell (9 inches), unbaked
Whipped cream or ice cream, optional

Steps:

  • In a large bowl, lightly beat eggs. Gradually add the peanut butter, sugar, corn syrups, butter and vanilla until well blended. Fold in peanuts. , Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired.

Nutrition Facts : Calories 484 calories, Fat 30g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 358mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 2g fiber), Protein 10g protein.

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