PEANUT BUTTER CUP PIE
This peanut butter and chocolate pie uses two kinds of pudding.
Provided by Carl
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
- Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 48.6 g, Cholesterol 9.8 mg, Fat 38.8 g, Fiber 4.1 g, Protein 19.4 g, SaturatedFat 11.3 g, Sodium 689 mg, Sugar 31.4 g
PEANUT BUTTER CUP PIE
I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. -Tammy Casaletto, Goshen, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.
Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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.
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
PEANUT BUTTER CUP PIE
This Peanut Butter Cup Pie recipe has layer upon layer of creamy peanut butter deliciousness! Peanut butter lovers, this easy peanut butter pie recipe is for you!
Provided by Lisa Longley
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat your oven to 350 degrees.
- In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
- When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
- In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
- While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
- Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
- Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
- Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.
Nutrition Facts : ServingSize 1 slice, Calories 959 kcal, Carbohydrate 94.1 g, Protein 15.5 g, Fat 62.1 g, SaturatedFat 28 g, Cholesterol 93.1 mg, Sodium 510.4 mg, Fiber 4.6 g, Sugar 74.7 g, UnsaturatedFat 17.7 g
SMART-CHOICE EASY PEANUT BUTTER CUP PIE
This easy pie is like a giant peanut butter cup. A chocolate cookie crust is filled with a creamy peanut butter blend and topped with a layer of chocolate.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat Neufchatel and 1/2 cup peanut butter in medium bowl until blended. Add dry pudding mix; beat 2 min. Gradually beat in milk until blended. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pie. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
QUICK AND EASY PEANUT BUTTER PIE
Make and share this Quick and Easy Peanut Butter Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients, except chopped peanuts, until well blended.
- Pour into Graham Cracker Crust and sprinkle with peanuts.
- Chill 2 hours before serving.
Nutrition Facts : Calories 543.8, Fat 33.2, SaturatedFat 15.5, Cholesterol 20.8, Sodium 364.1, Carbohydrate 58.2, Fiber 1.5, Sugar 45.5, Protein 6.9
EASY PEANUT BUTTER PIE
this is a keeper for our family--the hard part is waiting overnight for it to chill-great for us peanut butter lovers! Use pre-packaged chocolate or graham cracker crust-your choice-both are great! (cooking time is actually chilling time)
Provided by TGirl
Categories Pie
Time 8h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Blend first 6 ingredients until smooth.
- Pour into pie crust.
- Refrigerate overnight or until chilled thoroughly.
- Garnish with peanut butter cups if desired.
Nutrition Facts : Calories 655.3, Fat 46, SaturatedFat 20, Cholesterol 38.8, Sodium 413.5, Carbohydrate 52.3, Fiber 3, Sugar 34.8, Protein 12.4
SMART-CHOICE PEANUT BUTTER CUP SQUARES
Creamy peanut butter may be the headliner, but semi-sweet chocolate and sweetened Neufchatel cheese also have prominent roles in these no-bake squares.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 9-inch square pan with foil, leaving ends of foil hanging over sides of pan. Reserve 1 cookie for later use. Finely crush remaining cookies; mix with butter. Press onto bottom of prepared pan.
- Beat Neufchatel and peanut butter in medium bowl with whisk until blended. Add dry pudding mix and milk; beat 2 min. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
- Spread chocolate mixture over pudding layer in pan. Chop reserved cookie; sprinkle over chocolate mixture. Refrigerate 4 hrs. or until firm. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
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- Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
- Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
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