Richandcreamypeanutbutterpie Recipes
PEANUT BUTTER PIE
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
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
RICH AND EASY NO COOK PEANUT BUTTER PIE
This incredibly rich peanut butter pie can be made in about 10 minutes, left to chill overnight, and is utterly fantastic.
Provided by Tiffany Iriana Hofscher
Categories Desserts Pies No-Bake Pie Recipes
Time 12h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 39.7 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 14.3 g, Sodium 569.1 mg, Sugar 33.6 g
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 CREAM PIE
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
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.
SMOOTH AND CREAMY PEANUT BUTTER PIE
This pie is so smooth and creamy that it will melt in your mouth! It's always requested by my family members for its ultimate peanut butter flavor.
Provided by MickeyRenee
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
- Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 48.5 g, Cholesterol 12 mg, Fat 35.2 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 15.9 g, Sodium 340.5 mg, Sugar 36.5 g
RICH AND CREAMY PEANUT BUTTER PIE
this recipe is so easy (5 ingredients) but so rich and creamy. It tastes great frozen, too.....for those hot summer days. Cook time is the 3 hrs for chilling.
Provided by Parsley
Categories Dessert
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, beat together cream cheese, sw. cond milk, whipped topping and peanut butter. (mixture will get very thick after chilling).
- Pour into pie shell. Cover and chill at least 3 hours before serving.
Nutrition Facts : Calories 655, Fat 43.9, SaturatedFat 18.8, Cholesterol 40.5, Sodium 468.4, Carbohydrate 55.6, Fiber 2.4, Sugar 42.8, Protein 15.4
ULTIMATE PEANUT BUTTER PIE
WARNING: This pie can be habit forming. Please consume responsibly. Thanks to Chef Craig Common of The Common Grill in Anne Arbor Michigan. If you like this you will want to get his THE COMMON GRILL COOKBOOK. All the recipes are top notch and worth every moment spent on them. This is so quick and easy you won't believe it.
Provided by luvinlif2k
Categories Pie
Time 4h20m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 9
Steps:
- To make crust combine crushed cookies and melted butter until well mixed. Press into 9-inch springform pan working the crust 2-inches high along the sides.
- Beat cream cheese and sugar with electric mixer until smooth. Add peanut butter and beat until all ingredients are well-blended. (This is not for a mixer that is faint of heart) Set peanut butter mixture aside.
- In another bowl beat cream and powdered sugar until the mixture forms stiff peaks. Gently fold in whipped cream using 1/3 of mixture at a time.
- Pour into springform pan.
- (optional) Sprinkle with chopped honey roasted peanuts.
- Put in freezer until firm (3-5 hours depending on your freezer).
- When firm, remove pie from the springform pan to serve.
- Serve with your favorite hot fudge sauce if you desire though this is awesome on its own!
- Make sure to refrigerate leftovers (if there are any).
Nutrition Facts : Calories 651.3, Fat 50.9, SaturatedFat 22.9, Cholesterol 95.3, Sodium 427.3, Carbohydrate 40.9, Fiber 2.9, Sugar 28.2, Protein 14.1
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- In a medium mixing bowl, combine the cookie crumbs and butter. Pour the cookie mixture into the bottom of a 10-inch springform pan and press to cover the bottom of the pan and slightly up the sides.
- In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add the peanut butter spread, sugar, butter, and vanilla extract and mix well.
- In another medium bowl, beat 2 cups of heavy whipping cream until thickened. Fold half of the whipped cream into the peanut butter mixture until combined. Fold in the second half of the whipped cream and stir gently until smooth.
- Scoop the peanut butter pie filling into the springform pan over the chocolate cookie crust and spread evenly with an offset spatula or the back of a spoon.
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