FUDGY PEANUT BUTTER CREAM PIE
Bring together hot fudge topping and peanut butter in this Fudgy Peanut Butter Cream Pie! Top with COOL WHIP for the perfect finishing touch to this yummy dessert.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
- Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
- Refrigerate 3 hours or until firm.
- Warm remaining fudge topping, then drizzle over pie just before serving.
Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 3.05 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
PEANUT BUTTER CUP PIE
This Peanut Butter Cup Pie recipe has layer upon layer of creamy peanut butter deliciousness! Peanut butter lovers, this easy peanut butter pie recipe is for you!
Provided by Lisa Longley
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat your oven to 350 degrees.
- In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
- When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
- In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
- While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
- Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
- Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
- Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.
Nutrition Facts : ServingSize 1 slice, Calories 959 kcal, Carbohydrate 94.1 g, Protein 15.5 g, Fat 62.1 g, SaturatedFat 28 g, Cholesterol 93.1 mg, Sodium 510.4 mg, Fiber 4.6 g, Sugar 74.7 g, UnsaturatedFat 17.7 g
PEANUT BUTTER FUDGE PIE
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,
Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.
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.
FUDGY PEANUT BUTTER CUP PIE
Decadent, delicious and addicting! Moose Tracks ice cream is a good type to use for this. Cook time is actually freeze time. Adapted from Southern Living, October 2004
Provided by Hey Jude
Categories Pie
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Let container of ice cream stand at room temperature for 20 minutes, to soften.
- Spread peanut butter over crust; freeze 10 minutes.
- Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut side down, around edges of crust. Drizzle chocolate-peanut butter shell coating evenly over ice cream.
- Freeze at least 2 hours before serving. Cut frozen pie with a warm knife to serve.
Nutrition Facts : Calories 237.7, Fat 16, SaturatedFat 3.9, Cholesterol 1, Sodium 233.6, Carbohydrate 20.9, Fiber 1.4, Sugar 11.8, Protein 5.1
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