Best Smart Choice Mile High Peanut Butter Pie Recipes
MILE-HIGH PEANUT BUTTER-BROWNIE PIE
Steps:
- Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
- In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
- Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
MILE HIGH PEANUT BUTTER PIE
This is for the true peanut butter lover. I learned to make this while working in a local tearoom. It was one of the favorites served.
Provided by drlntn
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.
Nutrition Facts : Calories 555.2, Fat 38.3, SaturatedFat 14, Cholesterol 40.9, Sodium 448.3, Carbohydrate 44.5, Fiber 2.4, Sugar 32.9, Protein 13.4
MILE-HIGH PEANUT BUTTER PIE
One of my very best friends shared this recipe with me. She made it for one of our basketball nights and I fell in love with it. A very light and fluffy pie.
Provided by Jill Elting
Categories Pies
Time 3h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees Mix graham cracker, sugar and butter until well blended; press into bottom and up sides of a 9 inch pie plate. Bake 8 minutes and cool
- 2. Beat Chocolate pudding and 1 cup of milk with a whisk for 2 min.(pudding will be thick). Spread onto cooled crust. Whip cream cheese with electric mixer, add 1/2 cup peanut butter and whip together until smooth and creamy. Add other 1 cup of milk and vanilla pudding; mix for 2 minutes. Fold in 1 cup of cool whip; blend well. Spread vanilla mixture over chocolate mixture in pie plate. Spoon and spread remaining cool whip over top of vanilla pudding layer.
- 3. Refrigerate 3 hour. When ready to serve, microwave the 2 tablespoons of remaining peanut butter in small dish for 15 seconds or until warm enough to drizzle. Drizzle over pie. Melt the chocolate chips as directed on package and drizzle over pie. I warm both the peanut butter and chocolate in small bowls and then transfer them to small snack size zip-lock bags, cut off tiny corner and gently squeeze and drizzle over pie.
MILE HIGH PEANUT BUTTER PIE RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF. Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining Cool Whip onto center of pie. Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
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