PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
CHOCOLATE PEANUT BUTTER BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
- Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
- Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
- Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
- Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING
Steps:
- For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
- For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
- For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
- For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
- In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
- To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.
PEANUT BUTTER ICE CREAM PIE I
For the peanut butter lovers in our family!
Provided by Carolyn
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
- Bake crust in preheated oven for 8 minutes. Chill.
- In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 41.3 g, Cholesterol 44.3 mg, Fat 31.7 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 10.9 g, Sodium 415.7 mg, Sugar 27.3 g
PEANUT BUTTER ICE CREAM PIE
This recipe has been a family favorite for nearly 30 years. I often have a pie handy in the freezer to serve unexpected guests. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Set aside 1 tablespoon of wafer crumbs for garnish. In a bowl, combine the sugar and remaining crumbs. Stir in butter. Press onto the bottom and up the sides of greased 9-in. pie plate. Refrigerate for 1 hour or until set., In a bowl, combine ice cream and peanut butter. Fold in whipped topping. Pour into pie shell. Top with reserved crumbs and peanuts if desired. Cover and freeze for at least 2 hours. Remove from the freezer 15 minutes before cutting.
Nutrition Facts :
PEANUT BUTTER PIE WITH CREAM CHEESE
Smooth and creamy, this yummy dessert is popular with our family. It's so quick and easy to prepare, and the recipe makes two pies...one for now and one to refrigerate or freeze for later. -Denise Bitner Reedsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.
Nutrition Facts : Calories 336 calories, Fat 19g fat (9g saturated fat), Cholesterol 16mg cholesterol, Sodium 214mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CREAM PIE
Who can resist a peanut butter pie?
Provided by JJOHN32
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Whip the cream cheese until soft and fluffy. Beat in the sugar and peanut butter.
- Fold whipped topping into the peanut butter mixture. Pour filling into the pie shell. Sprinkle pie with chopped peanuts. Chill until firm.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 40 g, Cholesterol 15.4 mg, Fat 22.4 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 8.1 g, Sodium 264.1 mg, Sugar 29.5 g
PEANUT BUTTER ICE CREAM PIE
This is a wonderful summer treat for all peanut butter and ice cream lovers. It's very simple to make, but be sure to plan ahead, as it needs to set up in the freezer for 3 to 4 hours. If you don't care for chocolate, you can substitute graham cracker pie crusts. Time preparing includes freezing time.
Provided by october sky
Categories Pie
Time 4h5m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
- Stir in the Cool Whip until well blended.
- Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
- Take out about 10 minutes before serving for easier slicing. Enjoy!
CHOCOLATE PEANUT BUTTER CREAM PIE
Make and share this Chocolate Peanut Butter Cream Pie recipe from Food.com.
Provided by mary winecoff
Categories Pie
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Spoon 1/2 cup of the fudge topping into bottom of crust.
- Place in freezer 10 minutes.
- Whisk peanut butter and milk in a large bowl until well blended.
- Add pudding mixes.
- Beat for 2 minutes or until smooth.
- Stir in 1/2 cup of the whipped topping.
- Gently spoon over chocolate layer.
- Top with remaining whipped topping.
- Refrigerate 3 hours or until set.
- Drizzle with remaining 1/4 cup fudge topping.
EASY PEANUT BUTTER CREAM PIE
This can be a rich dessert for peanut butter lovers. Can be spiffed up with the addition of Bailey's or Kaluha - or try Amarula for a nice flavor, 2 tablespoons is minimum I think!!
Provided by Mommy Diva
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3750.5, Fat 244.8, SaturatedFat 105.3, Cholesterol 267, Sodium 2787.9, Carbohydrate 350.9, Fiber 11.4, Sugar 263.3, Protein 61.7
PEANUT BUTTER ICE CREAM PIE
Peanut butter and chocolate reign supreme as the best flavor duo thanks to this incredible cookie-crusted ice cream pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
- In medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
- Spread 1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
- Sprinkle chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.
Nutrition Facts : Calories 720, Carbohydrate 69 g, Cholesterol 70 mg, Fat 7, Fiber 5 g, Protein 13 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g
NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM
Steps:
- For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
- For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
- For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
- Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.
PEANUT BUTTER S'MORES ICE CREAM PIE
Provided by Valerie Bertinelli
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the 1/3 cup peanut butter, confectioners' sugar and heavy cream in a medium bowl and beat with an electric mixer until light and creamy, about 2 minutes. Spoon the mixture into the bottom of the pie crust and smooth evenly. Freeze until slightly firm, about 20 minutes.
- Spoon the softened ice cream on top of the peanut butter cream and spread to fill the pie crust. Freeze until very firm, at least 2 hours.
- Mound the marshmallows in the center of the pie and torch them with a kitchen torch; you can also broil them in the oven, but watch them carefully if you do. Warm the remaining 2 tablespoons peanut butter in the microwave until pourable, about 30 seconds. Drizzle the chocolate syrup and peanut butter over the pie. Freeze until ready to serve.
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING
Categories Dairy Nut Dessert Freeze/Chill Fourth of July Father's Day Frozen Dessert Bon Appétit
Yield Serves 12
Number Of Ingredients 5
Steps:
- Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
- Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.
PEANUT BUTTER CREAM PIE
Steps:
- Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
ALASKAN PEANUT BUTTER ICE CREAM PIE
This has been our dessert of choice for family birthdays! The kids love to choose different flavors of ice cream. In fact, the youngest is 19 today and is having it still! Some favorite ice cream flavors are coffee and cookies and cream.
Provided by MegNC
Categories Desserts Pies No-Bake Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
- Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
- Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
- Put pie in freezer and freeze until firm in the center, at least 30 minutes.
Nutrition Facts : Calories 847.2 calories, Carbohydrate 89.5 g, Cholesterol 240 mg, Fat 47.3 g, Fiber 2.1 g, Protein 17.2 g, SaturatedFat 24.5 g, Sodium 494.7 mg, Sugar 63 g
PEANUT BUTTER CRUMBLE CREAM PIE
If you have a sweet tooth and are a lover of peanut butter then this is one you should not pass up, it has a sweet crumble that is sprinkled over the baked crust, then a delicious vanilla custard on top, then topped off with whipped cream and more crumble on top :)
Provided by Kittencalrecipezazz
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix together confectioners sugar with peanut butter until crumbly; sprinkle HALF of the mixture over the baked pie crust.
- In a microwave-safe bowl combine half and half cream with sugar, salt, vanilla, cornstarch and egg yolks; cook on HIGH until thickened and smooth, removing to stir a couple of times during cooking.
- Pour the filling into the crust over the crumble; cool for 30 minutes at room temperature, then place a piece of plastic wrap directly over the custard and refrigerate until completely cold.
- Remove the plastic wrap then spread the prepared whipped cream (or Cool Whip) over the top of the custard.
- Sprinkle with remaining half of the crumble.
- Chill until ready to serve.
Nutrition Facts : Calories 598, Fat 32.1, SaturatedFat 11.2, Cholesterol 124.2, Sodium 318, Carbohydrate 68.9, Fiber 2.4, Sugar 44.3, Protein 10.8
CHOCOLATE PEANUT BUTTER ICE CREAM PIE
This is an easy recipe....very little work involved and quick to put together. The major time involved is leaving the pie in the freezer to set! The 6 hours and 15 minutes of freezer time are not included in the prep or cooking time!
Provided by breezermom
Categories Frozen Desserts
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.
- Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.
- Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.
- Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
My family loves this recipe. I found it in a Kraft food & family book. I will give the original recipe here. I have made a few changes for our family such as I like Reeses peanut butter and I use Semi-Sweet Chocolate Chips if I don't have the bakers chocolate. I hope you all enjoy it as much as we do. Shortcut: You can substitute a prepared Nilla Pie Crust for the Nilla wafers and butter. Cooking time is actually refrigeration time.
Provided by lmc69101
Categories Pie
Time 3h30m
Yield 1 Slice, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
- Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
- Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
- Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
- Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.
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