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
STATE FAIR WINNER PEANUT BUTTER CREAM PIE
Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.
Provided by Southern Lady
Categories Dessert
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pie shell as directed.
- Cut peanut butter into powdered sugar until appearance of pie dough.
- Place half of mixture in cooled pie shell.
- Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
- In smaller bowl, beat egg yolks well.
- Pour small amount of milk mixture over beaten egg yolks and mix together.
- Combine egg mixture into milk mixture and cook in double boiler until thick.
- Add butter and vanilla and mix.
- Pour into prepared pie shell.
- Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
- Spread meringue over PB mixture and make a few peaks with spatula.
- Sprinkle remainder of peanut butter mixture over meringue.
- Bake at 325-degrees for 30 minutes, or until brown.
- Can be served warm or cold. I prefer warm.
Nutrition Facts : Calories 474.9, Fat 22.5, SaturatedFat 7.4, Cholesterol 85.9, Sodium 346.4, Carbohydrate 61.1, Fiber 1.8, Sugar 42.4, Protein 9.8
CHOCOLATE PEANUT BUTTER CREAM PIE
Make and share this Chocolate Peanut Butter Cream Pie recipe from Food.com.
Provided by mary winecoff
Categories Pie
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Spoon 1/2 cup of the fudge topping into bottom of crust.
- Place in freezer 10 minutes.
- Whisk peanut butter and milk in a large bowl until well blended.
- Add pudding mixes.
- Beat for 2 minutes or until smooth.
- Stir in 1/2 cup of the whipped topping.
- Gently spoon over chocolate layer.
- Top with remaining whipped topping.
- Refrigerate 3 hours or until set.
- Drizzle with remaining 1/4 cup fudge topping.
PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST
This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.
Provided by DamiansMummy
Categories Pie
Time 50m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
- Remove from heat and stir until smooth.
- Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
- Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
- Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
- In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
- Pour into the pie crust.
- Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
- Add the cream and stir until blended and smooth.
- Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
- Refrigerate about 2 hours to set.
Nutrition Facts : Calories 799.1, Fat 57.2, SaturatedFat 30, Cholesterol 115.5, Sodium 349.8, Carbohydrate 64.2, Fiber 3.5, Sugar 50.1, Protein 15.4
EASY PEANUT BUTTER CREAM PIE
This can be a rich dessert for peanut butter lovers. Can be spiffed up with the addition of Bailey's or Kaluha - or try Amarula for a nice flavor, 2 tablespoons is minimum I think!!
Provided by Mommy Diva
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
- Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
- Put in refrigerator 1 hour or longer before serving.
Nutrition Facts : Calories 3750.5, Fat 244.8, SaturatedFat 105.3, Cholesterol 267, Sodium 2787.9, Carbohydrate 350.9, Fiber 11.4, Sugar 263.3, Protein 61.7
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