Best Peanut Butter Pie Ii Recipes

PEANUT BUTTER PIE

Steps:

• Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour.
• Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry.
• Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight).
• Sprinkle top with peanuts, and serve.

PEANUT BUTTER PIE

Steps:

• Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
• In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
• Increase speed to high and whip until fluffy, about 1 minute.
• Add whipped cream to peanut butter mixture and fold until evenly combined**.
• Pour mixture into pie crust and spread into an even layer.
• Freeze 1 hour or refrigerate for 4 hours.
• Decorate if desired (with topping ideas listed below) and slice.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.

PEANUT BUTTER PIE

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.

CHOCOLATE PEANUT BUTTER PIE II

Steps:

• In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
• Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

PEANUT BUTTER PIE

Steps:

• Lesson Plan
• Preheat the oven to 350°F.
• In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
• With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
• Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
• Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
• Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!

LIGHTENED UP PEANUT BUTTER PIE

Steps:

• Let cream cheese come to room temperature.
• After it is at temperature, whip it with a mixer until it appears fluffed.
• Combine PB2, confectioners' sugar, and water in a separate bowl. Mix until thoroughly combined.
• Add the PB2 mixture to cream cheese and mix until well combined with the mixer.
• Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined.
• Fold in 3 tablespoons of the mini chocolate chips.
• Pour the mixture into the graham cracker crust.
• Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish.
• Place in the refrigerator for at least 4 hours before serving. Keeps well overnight.

PEANUT BUTTER SILK PIE II

Steps:

• Filling.
• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
• Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
• Spread this mixture onto the crust, smoothing the top.
• Topping.
• Combine chocolate chips and coffee in a microwave proof dish.
• Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
• Stir until smooth.
• Cool slightly.
• Pour the topping over top of the filling.
• Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
• Sprinkle with chopped peanuts.