Why Go Out Strawberry Peanut Butter Pie Recipes

4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE

Steps:

• Let the ice cream sit at room temperature to soften, about 20 minutes.
• Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
• Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

WHY GO OUT STRAWBERRY PEANUT BUTTER PIE

Steps:

• Combine the crushed pretzels and granulated sugar, then stir in the melted butter. Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
• Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed. Fold in the whipped dessert topping.
• Spoon 1/2 cup of the Lucky Leaf Strawberry Pie Filling into the crust-lined pie plate. Carefully spread the peanut butter filling over top of the pie filling. Top with the remaining pie filling. Cover and chill for 2 hours before serving.

REAL SOUTHERN PEANUT BUTTER PIE

Steps:

• Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
• Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
• Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.

WHY GO OUT STRAWBERRY PEANUT BUTTER PIE

Steps:

• Combine the crushed pretzels and granulated sugar, then stir in the melted butter. Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
• Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed. Fold in the whipped dessert topping.
• Spoon 1/2 cup of the Lucky Leaf Strawberry Pie Filling into the crust-lined pie plate. Carefully spread the peanut butter filling over top of the pie filling. Top with the remaining pie filling. Cover and chill for 2 hours before serving.

WHY GO OUT STRAWBERRY PEANUT BUTTER PIE

Steps:

• Combine the crushed pretzels and granulated sugar, then stir in the melted butter. Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
• Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed. Fold in the whipped dessert topping.
• Spoon 1/2 cup of the Lucky Leaf Strawberry Pie Filling into the crust-lined pie plate. Carefully spread the peanut butter filling over top of the pie filling. Top with the remaining pie filling. Cover and chill for 2 hours before serving.

WHY GO OUT STRAWBERRY PEANUT BUTTER PIE

Steps:

• Combine the crushed pretzels and granulated sugar, then stir in the melted butter. Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
• Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed. Fold in the whipped dessert topping.
• Spoon 1/2 cup of the Lucky Leaf Strawberry Pie Filling into the crust-lined pie plate. Carefully spread the peanut butter filling over top of the pie filling. Top with the remaining pie filling. Cover and chill for 2 hours before serving.

STRAWBERRY & PEANUT CRUNCH PIE

Steps:

• Generously grease a 20cm round sandwich tin and line the base with parchment. Finely crush the biscuits, either in a processor or by putting them into a food bag, squeezing out the air, then bashing with a rolling pin.
• Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a cutlery spoon, press the mix evenly over the base and up the sides of the tin. Once even, go over the crumbs again, pressing and firming to a smooth crust. Chill in the freezer for 30 mins.
• Beat the filling ingredients together with electric hand beaters until thick. Spoon carefully into the biscuit case, then top with about 25 strawberries. Chill for at least 2 hrs. For the sauce, use a hand blender or processor to purée 200g strawberries with the icing sugar until smooth.
• When ready to serve, carefully push the very cold pie up out of the tin (standing it on something like an upturned mug will help). Sprinkle over the peanut brittle and extra icing sugar. Serve with the sauce.

STRAWBERRY PEANUT-BUTTER AND CHOCOLATE PIE

Steps:

• Crust.
• Prepare the Crust first: In small saucepan, melt the butter.
• Stir in the sugar.
• Add the crushed grahams (probably about 18) and toss to combine.
• Spread evenly in a 9-inch pie plate, pressing onto the bottom and up the sides to form an even crust.
• You can either cover and chill for an hour, or bake for 4-5 minutes in a 375 F oven before adding the filling.
• Filling.
• In a large mixing bowl, beat the cream cheese and powdered sugar with electric mixer until well combined.
• Divide the cream cheese mixture evenly between 2 medium bowls.
• Add the peanut butter to one bowl, and strawberries to the other bowl.
• Beat the peanut butter into the cream cheese mixture in one bowl, and then add HALF of the whipped topping, mix well.
• Stir the strawberries into the other bowl, and then add HALF of the whipped topping, mix well.
• Alternately spoon dollops of the peanut butter mixture and the strawberry mixture into the prepared crust.
• Use a metal spatula to swirl the mixtures slightly for a marbled texture.
• Cover and freeze for at least 6 hours, or up to 3 days.
• Let frozen pie stand at room temperature for half hour before serving.
• Drizzle with chocolate fudge before serving.

WHY GO OUT STRAWBERRY PEANUT BUTTER PIE

Steps:

• Combine the crushed pretzels and granulated sugar, then stir in the melted butter.
• Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
• Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed.
• Fold in the whipped dessert topping.
• Spoon ½ cup of the Lucky Leaf Premium Strawberry Pie Filling into the crust-lined pie plate.
• Carefully spread the peanut butter filling over top of the pie filling.
• Top with the remaining pie filling. Cover and chill for 2 hours before serving.