Fudgy Peanut Butter Cream Pie Recipes
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.
OLD-FASHIONED PEANUT BUTTER PIE
An old-fashioned peanut butter pie is a classic (and easy) Southern dessert!
Provided by Blair Lonergan
Categories Dessert
Time 6h50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
- Bake the shell in the 400° F oven for 10 minutes, transfer it to a rack, and let cool completely.
- Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners' sugar, beat to combine. Add cream; mix on low speed until combined. Increase mixer to high speed; beat just until the mixture thickens (be careful not to overbeat).
- Spread the filling in the pie crust. Cover and refrigerate until firm; at least 4 hours or overnight.
- Garnish with chopped peanuts and whipped cream just before serving.
Nutrition Facts : ServingSize 1 slice, Calories 952 kcal, Carbohydrate 66 g, Protein 17 g, Fat 72 g, SaturatedFat 32 g, TransFat 1 g, Cholesterol 136 mg, Sodium 592 mg, Fiber 4 g, Sugar 41 g, UnsaturatedFat 35 g
FUDGY CREAM CHEESE-PEANUT BUTTER PIE
Combine all of your favorite ingredients when you make this Fudgy Cream Cheese-Peanut Butter Pie! Rich and delicious cream cheese peanut butter pie gets even sweeter when you throw a fudgy topping into the mix.
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat first 4 ingredients in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 4 hours or until firm. Top with warm fudge sauce and remaining COOL WHIP just before serving.
Nutrition Facts : Calories 510, Fat 31 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
FUDGY PEANUT BUTTER RICOTTA PIE
Make and share this Fudgy Peanut Butter Ricotta Pie recipe from Food.com.
Provided by Ang11002
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
- Put crust in freezer and save rest for top of pie.
- With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
- Add ricotta cheese and mix for 1 additional minute on medium.
- In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
- Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
- Get out crust from freezer and scoop filling carefully into crust.
- Refrigerate for 1-2 hours.
- With fork, drizzle remaining melted chocolate chips over top and serve.
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- Pour filling into the pan over the crust and smooth the top. You can glaze the pie with chocolate ganache (half of the recipe will do), and/or top with peanut butter cups, peanuts, or whipped cream.
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