Best Mysweetcreations Peanut Butter Cookie Pie Recipes
MYSWEETCREATIONS PEANUT BUTTER COOKIE PIE
Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.
Provided by House of Aqua
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
- Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
- Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 56.7 g, Cholesterol 37.1 mg, Fat 44 g, Fiber 3 g, Protein 12.9 g, SaturatedFat 20.3 g, Sodium 412.9 mg, Sugar 41 g
MYSWEETCREATIONS PEANUT BUTTER COOKIE PIE
"Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping."
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
- Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
- Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
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