PEANUT BUTTER PIE
Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.
Provided by Lisa G.
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g
PAULA DEEN'S PEANUT BUTTER PIE
This is a super easy but terrific peanut butter pie. I topped mine with peanut butter cups instead of peanuts. Recipe courtesy of The Lady & Sons Too, Paula H. Deen. Chill time isn't listed or even required, but I put mine in the fridge until serving.
Provided by AmyZoe
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
- Slowly add the milk, blending well.
- Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
- Sprinkle with peanuts.
THE BEST PEANUT BUTTER PIE
I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)
Provided by lucky ladybug
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat together peanut butter, cream cheese and sugar.
- Gently fold in 3 cups of whipped topping.
- Spoon mixture into pie shell and smooth to edges of the shell.
- Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
- Spread the hotfudge topping over the peanut butter layer.
- Refrigerate until serving time.
- Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
- Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.
BEST PEANUT BUTTER PIE EVER.
This is really easy to make and I have never had it fail once :) If you are looking to cut a few calories reduced fat peanut butter, cream cheese, and cool whip work just as well as the regular.
Provided by Connie Castle
Categories Pies
Time 10m
Number Of Ingredients 6
Steps:
- 1. With an electric mixer add peanut butter, sweetened condensed milk, and cream cheese until well blended.
- 2. Add 2 cups of the cool whip and mix with a spoon.
- 3. Pour into crust.
- 4. Add the remaining cool whip for the topping.
- 5. Chill at least 3 hours.
- 6. Right before serving drizzle chocolate syrup over the top.
PATRICIA'S PEANUT BUTTER PIE
The peanuttiest peanut butter pie you have ever tasted!
Provided by Patricia Weiss
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Beat egg whites until white peaks form.
- In a second bowl, beat together egg yolks and sugar. Mix in peanut butter, vanilla, honey, and milk. Fold in the egg whites.
- Evenly distribute the peanut butter chips on the bottom of the graham cracker crust. Pour filling into the crust, and sprinkle the chopped peanuts on the top.
- Bake at 350 degree F (175 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 66.8 g, Cholesterol 47.7 mg, Fat 42.8 g, Fiber 3.9 g, Protein 22.2 g, SaturatedFat 15.3 g, Sodium 418.4 mg, Sugar 50.1 g
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