Best Easy Peanut Butter Pie Recipes

EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST

Steps:

• In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
• Mix in confectioner's sugar.
• Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
• Divide evenly between the two prepared crusts.
• Top with whipped cream or more Cool Whip topping.
• Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
• Chill for a minimum of 4 hours before serving.

EASY PEANUT BUTTER & PRETZEL PIE

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

EASY CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• Mix cream cheese, peanut butter, and powdered sugar together.
• Add Cool Whip and blend well.
• Fold in chocolate chips.
• Pour into pie shell.
• Mound high in the center.
• Refrigerate until ready to serve.
• Serve with additional whip cream.

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE

Steps:

• Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
• Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
• Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)

Steps:

• In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
• Using a spatula fold in the thawed Cool Whip topping until completely blended.
• Transfer the mixture into the pie crust.
• Freeze until completely firm (about 4 hours).
• When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
• Thaw slightly before serving to allow easier slicing.
• Place any leftover pie in the freezer (don't worry you won't have any leftover!).

EASY NO-BAKE PEANUT BUTTER PIE

Steps:

• Mix all ingredients together and place in pie shell.
• Chill for at least an hour before serving.
• Can also be frozen.
• If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.

EASY PEANUT BUTTER CREAM PIE

Steps:

• Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
• Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
• Put in refrigerator 1 hour or longer before serving.

EASY PEANUT BUTTER PIE

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.

RICH AND EASY NO COOK PEANUT BUTTER PIE

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.

EASY PEANUT BUTTER PIE

Steps:

• Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.
• May be topped with chocolate sauce.

EASY WHIPPED PEANUT BUTTER PIE

Steps:

• Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
• Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
• When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

EASY WHITE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Microwave peanut butter and chocolate in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended.
• Beat pudding mix and milk with whisk 2 min. Add peanut butter mixture; beat until blended. Gently stir in whipped topping. Spoon into crust.
• Refrigerate at least 1 hour.

EASY PEANUT BUTTER COOKIE FUDGE PIE

Steps:

• Heat oven to 350°F.
• Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
• Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
• Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
• Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
• Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.

QUICK & EASY NO SUGAR REESE'S PEANUT BUTTER PIE

Steps:

• 1. EMPTY 8 OZ. PHILLY CREAM CHEESE IN A MIXING BOWL
• 2. ADD I CUP OF SPLENDA
• 3. FOLD IN 8 OZ.SUGAR FREE COOL WHIP TOPPING
• 4. ADD ALSO 1/3 CUP OF REESE'S PEANUT CRUNCHY OR CREAMY PEANUT BUTTER
• 5. TRANSFER PEANUT BUTTER PIE MIX INTO THE TWO KEEBLER GRAHAM CRUST
• 6. SET IN REFRIDGERATOR AND LET SET FOR 1 HR. AND THEN U MAY CUT AND ENJOY

EASY PEANUT BUTTER N JELLY PIE

Steps:

• 1. IN A LARGE BOWL MIX TOGETHER SOFTND CREAM CHEESE N PEANUT BUTTER..... THEN ADD CONFECTIONERS SUGAR N MILK N MIX WELL.
• 2. SPOON PEANUT BUTTER N CREAM CHEESE MIXTURE INTO GRAHAM CRACKER PIE N REFRIGERATE FOR A HALF HOUR OR UNTIL CHILLD.
• 3. SPREAD STRAWBERRY PRESERVES ONTOP OF PEANUT BUTTER LAYER .
• 4. TOP WITH COOL WHIP N ENJOY :)

EASY FROZEN PEANUT BUTTER PIE

Steps:

• 1. This is an assemby recipe, easy as pie (wink, wink!) Soften the ice cream and layer out an amount into pie shell. Keep it a bit lumpy. Cut up the Reese peanut butter cups into chunks and toss them evenly into the shell. It is up to you how many to use, rule of thumb would be enough so each piece of pie has a few, but not too many. Add another layer of ice cream. Next layer on the magic shell. Let it pool in the crevices, creating little craters of chocolate here and there. I sometimes have used peanut butter magic shell along with the chocolate fudge magic shell in making this pie. Add another layer of ice cream and put in freezer. You can build as many layers as you want, heaping it up in the middle of the pie shell. There are no set amounts of ingredients, just to taste. If you love peanut butter cups, use alot...same with the other ingredients.
• 2. When ready to serve, take pie out of freezer and add a layer of peanut butter to the top of the pie. Accent top with chocolate syrup in decorative pattern. Around the edge apply whipped cream flowers.
• 3. Grab a fork, tell the kids "This piece is Mine" and gobble gratefully! Don't forget to wave the "remove calorie kitchen witch" over top...
• 4. When you dig into this piece of pie, you will enjoy peanut butter flavor all through, cool ice cream and chunks of chocolate. It is my Grandchildren's favorite pie at Grandma's house. A benefit to this pie is you don't have to eat it all in a few days. Keep it in the freezer and enjoy anytime! I would think maybe keep it frozen up to a month or so??? Anytime I have made it, it is gone quickly.
• 5. I have tried before to cut calories using low fat graham cracker pie shell and frozen yogurt. The shell was fine, but the frozen yogurt was good, just not as good as real ice cream. Low fat peanut butter would be fine also with no fat whip cream.

EASY PEANUT BUTTER CUP PUDDING PIE

Steps:

• Whisk milk gradually into peanut butter in large bowl until blended. Add pudding mixes; beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP and all but 3 Tbsp. candy.
• Spoon into crust.
• Top with remaining COOL WHIP and candy.

EASY CRACKER PEANUT BUTTER & JELLY PIE

Steps:

• Crush 18 crackers; mix with granulated sugar and butter. Press onto bottom of 9-inch pie plate. Spread 2 Tbsp. jelly evenly onto bottoms of 14 of the remaining crackers; top with remaining crackers to make 14 sandwiches. Stand 13 cracker sandwiches around edge of pie plate. Microwave remaining jelly in microwaveable bowl on HIGH 20 sec. or until melted; stir. Reserve 1 Tbsp. jelly; carefully spread remaining jelly onto bottom of crust.
• Beat cream cheese and peanut butter in large bowl with mixer until light and fluffy. Gradually add powdered sugar, beating after each addition until blended. Whisk in COOL WHIP; spoon into crust. Insert remaining cracker sandwich in center of pie; drizzle pie with reserved jelly.
• Refrigerate 4 hours or until firm.

SMART-CHOICE EASY PEANUT BUTTER CUP PIE

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.

EASY PEANUT BUTTER-CHOCOLATE CHIP PIE

Steps:

• 1. Heat oven to 350 degrees. Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9 inch tart pan with removable bottom. Bake 12-15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1 1/2 in) balls; place, 2 inches apart, on baking sheet. Bake 10-12 min. or until golden brown. 2. Beat pudding mix and milk with whisk 2 min. (Pudding will be thick). Add 1/4 c. peanut butter, mix well. 3. Stir in 1/2 c. Cool Whip; spread onto bottom of crust. Top with remaining Cool Whip; spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm. 4. Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on High 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then, chocolate, over pie; sprinkle with nuts.