Ultimatepeanutbutterpie Recipes
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
THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h40m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
- Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
- Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
- Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.
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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