Peanut Butter Oh My Pie Recipes

MY-OH-MY! PEANUT BUTTER PIE

Steps:

• Microwave fudge topping till slightly runny. Spoon some into bottom of pie shell until just covered. Refrigerate.
• Beat 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, till well combined. Fold in 3 cups whipped topping until combined.
• Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Spread remaining whipped topping over this layer.
• Using a spoon, drizzle remaining fudge over top of the pie.
• Sprinkle with chocolate chips and peanuts. Refrigerate until ready to serve.

PEANUT BUTTER PIE

Steps:

• Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
• In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
• Increase speed to high and whip until fluffy, about 1 minute.
• Add whipped cream to peanut butter mixture and fold until evenly combined**.
• Pour mixture into pie crust and spread into an even layer.
• Freeze 1 hour or refrigerate for 4 hours.
• Decorate if desired (with topping ideas listed below) and slice.

OH MY! PEANUT BUTTER PIE W/A PRETZEL CRUST

Steps:

• 1. Toss pretzel crumbs with melted butter, then press into a 10-inch pie pan. Bake at 350° for apx. 10 mins. Allow to cool
• 2. Bring 1/3 cup of heavy cream just to a simmer, then remove from heat and add chocolate chips; stir until smooth and set aside.
• 3. Using the paddle attachement on your mixer, beat peanut butter and cream cheese until combined. Add 1/2 sugar and beat until thoroughly incorporated (no graininess.)
• 4. Using a clean bowl, whip cream until it just begins to thicken; continue to whip as you slowly add in the 1/3 cup of sugar. Whip until the cream is fluffy... then stop! You want to be careful not to overbeat.
• 5. Using a gentle touch, slowly fold half of the whipped cream into the peanut butter mixture. Repeat with second half of the whipped cream.
• 6. Add the caramel to your cooled pretzel crust; chill until set (apx 10 minutes). Repeat this step, this time adding the chocolate. Finally, top with the peanut butter mixture and a sprinkling of the reserved chocolate and pretzels.

PEANUT BUTTER PIE

Steps:

• Lesson Plan
• Preheat the oven to 350°F.
• In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
• With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
• Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
• Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
• Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!

OH MY! PEANUT BUTTER & HOT FUDGE PIE

Steps:

• In medium bowl, beat together the peanut butter, cream cheese, and sugar until creamy.
• Gently fold in cool whip.
• Pour mixture into pie shell.
• Heat hot fudge in microwave safe bowl until just soft and then spread it over pie.
• Refrigerate for at least 1 hour.
• You can garnish with swirls of chocolate, drizzles of hot fudge and peanut butter or chocolate and peanut butter chips.

MY OH MY, PEANUT BUTTER PIE

Steps:

• Using an electric mixer, beat the peanut butter, cream cheese, sugar, butter, and vanilla together in a large bowl. Pour mixture into the graham cracker crust. Chill overnight. The next day, use a spatula to gently cover the top of the pie with the whipped topping. Warm the caramel topping in a microwave, stirring at 15-second intervals until pourable. Be careful not to burn. Swirl or drip the warmed caramel on top of the whipped topping before serving.

PEANUT BUTTER PIE

Steps:

• In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top.

PEANUT BUTTER "OH MY" PIE

Steps:

• Cream sugar, peanut butter, cream cheese and butter. Whip the cream adding in vanilla, fold into peanut butter mixture and pour into crust. Chill overnight. Serve with Chocolate topping if desired.
• Sometimes I crush oreos, mini M&Ms, or Reese Pieces and lightly press into top of pie, or I crush some almonds and lightly press into top.
• WARNING- VERY RICH. A small piece is PLENTY!