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
PEANUTTY ICE CREAM PIE
A great party pie! Top with M&Ms®, sprinkles, toasted coconut, or chocolate shavings before serving.
Provided by Debbie Rowe
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 9
Steps:
- Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate for 15 minutes.
- In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
- Cover and freeze overnight or until firm. Just before serving, sprinkle with mini candy-coated chocolate pieces, if desired.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 40.3 g, Cholesterol 29.3 mg, Fat 31.7 g, Fiber 3.9 g, Protein 11.4 g, SaturatedFat 9.7 g, Sodium 151.1 mg, Sugar 26.6 g
CHOCOLATY PEANUTTY PIE
This dessert is sure to please your taste buds.
Provided by Maureen Worman
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
- Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
- In another bowl, combine pudding mixes with the skim milk.
- Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.
Nutrition Facts : Calories 885.7 calories, Carbohydrate 82.9 g, Cholesterol 62.8 mg, Fat 57.3 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 30 g, Sodium 778.9 mg, Sugar 61.1 g
PEANUT BUTTER PIE
Steps:
- In large bowl combine all the ingredients except the toppings and crust. Blend with a hand mixer. Gently fold in whipped topping; pour into prepared crust and freeze for 2 hours. Once frozen, drizzle with ice cream topping and re-freeze for 20 minutes.
- Thaw slightly before serving and cut into thin slices because this is a rich pie.
PEANUT BUTTER PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 4h28m
Yield 8 servings
Number Of Ingredients 14
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.
NO-BAKE PEANUT BUTTER FLUFF PIE
The sweet and salty flavor combination of the classic childhood sandwich is turned into a light and fluffy no-bake pie.
Provided by Food Network Kitchen
Categories dessert
Time 7h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Butter a 9 1/2-inch deep-dish pie dish.
- Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
- Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
- Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
- Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.
OLD-FASHIONED PEANUT BUTTER PIE
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
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.
NO BAKE PEANUT BUTTER PIE
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
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
PEANUT LOVER'S PIE
In Poca, West Virginia, Lori Hunter adds peanut butter, honey toasted peanuts and peanut butter cups to this yummy chocolate ice cream pie. "It tastes like a specialty dessert from an ice cream shop," she says. TIP: "Since this pie is kept in the freezer, it can easily be made up ahead and frozen until shortly before needed," Lori notes. "It's an impressive dessert to serve to guests."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Chop 1 tablespoon of peanuts; set aside. Place the remaining peanuts in a food processor; cover and process until ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Freeze until firm, about 30 minutes., In a large bowl, combine the ice cream and 1 cup peanut butter until blended. Spoon half into crust. Return remaining ice cream mixture to the freezer. Cover and freeze pie until almost firm, about 1 hour. Sprinkle with about two-thirds of the chopped peanut butter cups. Freeze for 30 minutes., Meanwhile, resoften remaining ice cream mixture. Spread over peanut butter cups (pie will be very full). Cover and freeze for at least 2 hours or until almost firm. Sprinkle with chopped peanuts and remaining chopped peanut butter cups. Cover and freeze until firm, about 1 hour longer., Remove from the freezer 15 minutes before serving. Combine caramel topping and remaining peanut butter; drizzle some over dessert plates. Top with a piece of pie; drizzle with remaining caramel mixture.
Nutrition Facts : Calories 729 calories, Fat 47g fat (18g saturated fat), Cholesterol 61mg cholesterol, Sodium 565mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 5g fiber), Protein 17g protein.
PEANUTTY PIE
Number Of Ingredients 13
Steps:
- In a mixing bowl, beat peanut butter, confectioners' sugar, cream cheese and cream until smooth. Add a third of the whipped topping blend thoroughly. Fold in the remaining whipped topping. Divide and spoon into pastry shells, mounding slightly at edges. Chill. For topping, heat chocolate chips, butter, sugar and cream in a small saucepan until chips are melted. Remove from the heat add vanilla. Cover and let stand until cool. Spread over tops of pies to within 1 in. of crust. If desired, sprinkle with peanuts. Chill 4 hours before serving. Refrigerate any leftovers.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
PEANUTTY ICE CREAM PIE
A friend gave me this recipe almost 20 years ago. The unique crust makes these cool slices extra peanutty and perfect for a party. I keep the recipe handy since it's great for any occasion. -Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate for 15 minutes. , In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust. Cover and freeze overnight or until firm. Just before serving, sprinkle with M&M's or chocolate chips.
Nutrition Facts : Calories 432 calories, Fat 30g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 272mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.
VIRGINIA PEANUT PIE
This pie is inspired by the version served at the Virginia Diner, a landmark restaurant in Wakefield, Virginia, that's renowned for this dessert. Martha made this recipe on Martha Bakes episode 709.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to an 11-inch round. Transfer to a 9-inch pie dish; trim edges to a 1/2-inch overhang. Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.
- Line crust with parchment and fill with dried beans or pie weights. Bake until bottomno longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.
- Whisk eggs in a large bowl. Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth. Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining 1/2 cup peanuts evenly over top.
- Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.
CREAMY PEANUT BUTTER PIE
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
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 :
PEANUT BUTTER PIE
A gorgeous peanutty pie, that is full to the brim with calories and sugar!
Provided by laurakiora86
Time 1h
Yield Serves 8
Number Of Ingredients 6
Steps:
- Crumb Oreos and mix with melted butter
- Press into pie dish to form crust and cook for 5 - 7 minutes at 175C/fan
- Beat peanut butter with creamy cheese until smooth.
- Add icing sugar then whipped cream, beating until smooth.
- Pour filling into crust, even out the top with a spatula etc. Chill for at least an hour before serving.
PEANUTTY PIE
Number Of Ingredients 7
Steps:
- 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add powdered sugar and peanut butter. Beat until combined. Gradually beat in milk.2. Fold peanut butter mixture into whipped topping. Spread in crust. Sprinkle with peanuts. Freeze at least 3 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Store in freezer.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
EASY PEANUT BUTTER PIE
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
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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