PEANUT BUTTER SILK PIE
My youngest son wanted to have homemade pies placed around his wedding cake, and this was one of his requests. -Lee Steinmetz, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.
Nutrition Facts : Calories 434 calories, Fat 27g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 276mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.
PEANUT BUTTER PIE
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
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 SILK CAKE
Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
- In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
- Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 90 mg, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 41 g, TransFat 2 1/2 g
SILKY PEANUT BUTTER PIE
Silky is one way to describe this peanut butter pie. It's also creamy, sweet-ricotta cheesy, a bit nutty and very easy!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over 1/4 cup of the milk in blender container; let stand 2 min. or until gelatin is softened. Meanwhile, heat remaining 3/4 cup milk in saucepan or microwave. Add to gelatin mixture; cover. Blend on low speed until gelatin is completely dissolved. Add peanut butter, sugar and ricotta cheese; cover. Blend on high speed until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon.
- Spoon into pie crust.
- Refrigerate 3 hours or until set. Cut into 10 slices to serve. Top each serving with about 1 Tbsp. of the whipped topping and a sprinkling of peanuts. Store leftover pie in refrigerator.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
PEANUT BUTTER PIE I
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
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 SILK PIE
Make and share this Peanut Butter Silk Pie recipe from Food.com.
Provided by AmyZoe
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- .Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy.
- Gently fold in half the beaten cream, then fold in remaining cream until blended.
- Spread filling in crust and smooth top.
- For topping, combine the chocolate chips and coffee in a microwave-proof bowl.
- Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave).
- Stir until smooth.
- Cool chocolate slightly and pour over filling.
- Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight.
- Sprinkle with chopped peanuts, if desired.
Nutrition Facts : Calories 742.4, Fat 53.5, SaturatedFat 22.9, Cholesterol 76, Sodium 443.2, Carbohydrate 61.3, Fiber 3.6, Sugar 45.6, Protein 13.2
PEANUT BUTTER SILK PIE
While out on a date one afternoon, my husband and I had some peanut butter pie with our dessert. I told him I didn't really like it because it tasted fake and that I could make a better one. I modified a French Silk Pie recipe that I had found, added some ganache to the bottom of the pie crust and this is the result. It is super rich, so small slices are recommended. I use raw eggs, as I can get fresh laid eggs from pet chickens, please us pasteurized if you have to get your eggs from the grocery store.
Provided by Jmommy209
Categories Pie
Time 40m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whip the butter & peanut butter until light and fluffy.
- Add the sugar & vanilla, whip until combined.
- Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
- Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
- Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
- Top with the pb mixture, refrigerate.
- Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.
Nutrition Facts : Calories 567.8, Fat 39.4, SaturatedFat 16.1, Cholesterol 133.7, Sodium 369, Carbohydrate 47.2, Fiber 2.9, Sugar 33.1, Protein 11.3
PEANUT-BUTTER SILK PIE
Yield 8 servings
Number Of Ingredients 12
Steps:
- 1. Make filling: Beat cream cheese, sugar, peanut butter, butter and vanilla in large mixer bowl; until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top. 2. Make topping: Combine chocolate chips and coffee in microwaveproof bowl. Cover with plastic wrap. Microwave on High 1 1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts, if desired.
EASY BAKER'S CHOCOLATE-PEANUT BUTTER SILK PIE
Psst. A word to the wise: Don't let anyone see this Easy BAKER'S Chocolate-Peanut Butter Silk Pie until after dinner. Really. It's distracting.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix cookie crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate. Arrange banana slices on bottom of crust.
- Microwave peanut butter and chocolate in large microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add chocolate mixture; mix well. Stir in COOL WHIP. Spoon over banana slices in crust.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
TWO-LAYER SILK PIE
This scrumptious recipe eases event preparations because it makes two pies that chill overnight. "My family loves the smooth texture of these silky pies," Maryann Thomas confirms from Clay City, Kentucky. "The combination of chocolate and peanut butter satisfies even the strongest sweet-tooth craving."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 7
Steps:
- Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts. , In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate. , Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. , Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired.
Nutrition Facts : Calories 367 calories, Fat 18g fat (10g saturated fat), Cholesterol 19mg cholesterol, Sodium 342mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER SILK PIE
I got this recipe from a co-worker. My family is big on pie for the holidays, and my brother in law especially is fond of Peanut Butter. I have been "ordered" to bring it to every family dinner from now on! LOL! Seriously though, this is to die for. Hope you enjoy it as much as we have!
Provided by Jax Ziegler @jaxtam
Categories Pies
Number Of Ingredients 7
Steps:
- Heat up hot fudge in microwave and then pour a half inch thick layer over the botom of the graham cracker crust
- In a mixing bowl, whip together the sugar, peanut butter, and cream cheese, then carefully stir in the 3 cups of cool whip. this is the peanut butter silk. Pour into pie pan on top of the hot fudge.
- Top the peanut butter silk with another 2 cups or so of cool whip-as kind of a "frosting".
- Heat up hot fudge and drizzle decoratively over the top of the cool whip-the pie will look so professional people will ask you where you bought it!!
- Optional-you can mix a little peanut butter with the hot fudge to change the flavor of your top drizzle!
- Keep this pie cold until ready to serve!!
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