Light And Fluffy Peanut Butter Pie Recipes

NO-BAKE PEANUT BUTTER FLUFF PIE

Steps:

• Butter a 9 1/2-inch deep-dish pie dish.
• Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
• Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
• Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

LIGHT AND FLUFFY PEANUT BUTTER PIE

Steps:

• In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.

LIGHT PEANUT BUTTER PIE

Steps:

• Cush graham crackers using a rolling pin or in a food processor.
• Combine graham cracker crumbs with brown sugar, canola oil, vanilla, cocoa powder and salt. Mix well.
• Divide the graham cracker mixture evenly between 4 individual pie/custard dishes. Using the back of a fork, press the mixture to fill the bottom of each dish.
• Bake in a 350 degree oven for 8-9 minutes, then let cool while you make the filling.
• For the filling, combine the milk and peanut butter with a whisk or hand mixer.
• Slowly add pudding mix to the milk and peanut butter, mix for 1-2 minutes until combined and smooth.
• Divide the filling evenly between the four dishes, refrigerate for at least 1-hour.
• Optional toppings would be, light whipped topping, crushed peanuts and chocolate shavings.

CREAMY PEANUT BUTTER PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.