LIGHTENED UP PEANUT BUTTER PIE
Make and share this Lightened up Peanut Butter Pie recipe from Food.com.
Provided by Bkimmy
Categories Pie
Time 15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Let cream cheese come to room temperature.
- After it is at temperature, whip it with a mixer until it appears fluffed.
- Combine PB2, confectioners' sugar, and water in a separate bowl. Mix until thoroughly combined.
- Add the PB2 mixture to cream cheese and mix until well combined with the mixer.
- Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined.
- Fold in 3 tablespoons of the mini chocolate chips.
- Pour the mixture into the graham cracker crust.
- Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish.
- Place in the refrigerator for at least 4 hours before serving. Keeps well overnight.
LIGHT PEANUT BUTTER PIE
Make and share this Light Peanut Butter Pie recipe from Food.com.
Provided by Delish du Jour
Categories Dessert
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BOB EVANS PEANUT BUTTER PIE
Make and share this Bob Evans Peanut Butter Pie recipe from Food.com.
Provided by Cookin In Texas
Categories Pie
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together pudding and cold milk until creamy.
- Add whipped, whipping cream and peanut butter.
- Mix well.
- Pour into baked pie crust,.
- Top with Cool Whip whipped.
- Freeze for 1 hour until set.
- Top with chocolate shavings and nuts chill till ready to serve.
BAKED PEANUT BUTTER PIE
This is another of Nee's recipes that I found in her old recipe box. I think she got it some time during the Jimmy Carter administration as there was a reference to Rosalyn Carter on the card. It is very quick and easy and tastes even better with a dollop of chocolate Cool Whip and a drizzle of chocolate syrup.
Provided by Sherrybeth
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust.
- Bake in a 400°F oven 15 minutes, then lower the temperature to 350°F and continue baking 30 to 35 minutes more.
- The center should still be "wiggly" when removed from the oven, but it will set as the pie cools.
- Allow to cool completely before serving.
- Garnish with chocolate Cool Whip and drizzle of chocolate syrup for a fancier presentation.
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