Crunchy Crust Peanut Pie Recipes

CRUNCHY CRUST PEANUT PIE

Crunchy Crust Peanut Pie image

Peanuts add crunch to the graham cracker crust in this no-bake pie. Peanut butter, cream cheese and whipped topping make the filling irresistible.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 8 servings, 1 slice each

Number Of Ingredients 8

Ingredients

1 cup graham cracker crumbs
1/4 cup finely chopped PLANTERS Salted Peanuts
3/4 cup sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup creamy peanut butter
1 Tbsp. milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

Mix cracker crumbs, peanuts, 1/4 cup of the sugar and the butter; press firmly onto bottom and up side of 9-inch pie plate.
Beat cream cheese, remaining 1/2 cup sugar, the peanut butter and milk in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Pour into crust.
Refrigerate several hours or until chilled. Cut into 8 slices. Store leftover pie in refrigerator.

Nutrition Facts : Calories 400, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 26 g, Protein 6 g

PEANUT BUTTER CRUNCH PIE

Peanut Butter Crunch Pie image

An easy dessert to throw together. Good with hot fudge sauce drizzled on the top! Cook time is chilling and freezing time.

Provided by pines506

Categories Pie

Time 1h45m

Yield 1 pie

Number Of Ingredients 4

Ingredients

1/3 cup peanut butter
1/3 cup corn syrup
2 cups Rice Krispies
1 quart vanilla ice cream, slightly softened

Steps:

Measure peanut butter and corn syrup into mixing bowl, mix until thoroughly combined.
Add Rice Krispies cereal; stir until well coated.
With back of spoon, press mixture evenly and firmly in bottom and around sides of lightly buttered 9-inch pie pan to form crust.
Chill until firm.
Spread ice cream evenly in chilled crust. Freeze until firm.
Cut into wedges to serve.

Nutrition Facts : Calories 2169.7, Fat 107.3, SaturatedFat 48.1, Cholesterol 253.4, Sodium 1389.2, Carbohydrate 279.1, Fiber 9.5, Sugar 162.4, Protein 45.3

PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST

Peanut Butter Cream Pie With Chocolate Crispy Crust image

This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.

Provided by DamiansMummy

Categories Pie

Time 50m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces semi-sweet chocolate chips
5 tablespoons unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup miniature semisweet chocolate chips
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream
3 ounces milk chocolate, finely chopped
2 tablespoons heavy cream

Steps:

Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
Remove from heat and stir until smooth.
Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
Pour into the pie crust.
Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
Add the cream and stir until blended and smooth.
Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
Refrigerate about 2 hours to set.

Nutrition Facts : Calories 799.1, Fat 57.2, SaturatedFat 30, Cholesterol 115.5, Sodium 349.8, Carbohydrate 64.2, Fiber 3.5, Sugar 50.1, Protein 15.4

CRUNCHY PEANUT BUTTER & CHOCOLATE PIE

Crunchy Peanut Butter & Chocolate Pie image

This pie is VERY peanut buttery! It doesn't have to be crunchy, but it's good that way. I love the combination of the different layers (both their taste and texture) in this heavenly pie. Plus, and this is a BIG plus for me, it's simple! Oh, and it is a pretty little pie, too! (Cook time listed is for chilling.)

Provided by Soup Fly

Categories Pie

Time 1h15m

Yield 2 pies

Number Of Ingredients 6

Ingredients

2 graham cracker pie crust
1 1/2 cups crunchy peanut butter
2 boxes sugar-free instant chocolate pudding mix
3 cups skim milk
12 ounces non-dairy whipped topping
1/4 cup peanuts, finely chopped

Steps:

Measure peanut butter into a bowl.
Heat peanut butter in microwave for 20 seconds.
Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
Let remaining peanut butter (approx 1/2 cup) cool.
Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
Divide pudding mixture in half and pour one half over each pie.
Mix whipped topping and remaining peanut butter until blended.
Spread one half of whipped topping mixture over each pie.
Sprinkle peanuts on top of pies.
Refrigerate 1 hour or until well-chilled.
Serve and ENJOY!

Nutrition Facts : Calories 3116.8, Fat 209.2, SaturatedFat 67, Cholesterol 7.4, Sodium 2570.4, Carbohydrate 260.4, Fiber 20.7, Sugar 147.9, Protein 78

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