Ultimate Peanut Butter Pie Recipes

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

PEANUT BUTTER PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

ULTIMATE PEANUT BUTTER PIE

Steps:

• To make crust combine crushed cookies and melted butter until well mixed. Press into 9-inch springform pan working the crust 2-inches high along the sides.
• Beat cream cheese and sugar with electric mixer until smooth. Add peanut butter and beat until all ingredients are well-blended. (This is not for a mixer that is faint of heart) Set peanut butter mixture aside.
• In another bowl beat cream and powdered sugar until the mixture forms stiff peaks. Gently fold in whipped cream using 1/3 of mixture at a time.
• Pour into springform pan.
• (optional) Sprinkle with chopped honey roasted peanuts.
• Put in freezer until firm (3-5 hours depending on your freezer).
• When firm, remove pie from the springform pan to serve.
• Serve with your favorite hot fudge sauce if you desire though this is awesome on its own!
• Make sure to refrigerate leftovers (if there are any).

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

ULTIMATE PEANUT BUTTER PIE

Steps:

• 1. Crush up cookies into a fine crumb (yes the whole package... less 2 because I ate them haha).
• 2. Put them into a large deep pie pan. Melt butter and drizzle over cookie crumbs. Mix well and begin to start pressing them down firmly in the center of pan working outward.
• 3. Keep pressing the cookie crust firmly into the pan working up the sides of the pan. Bake at 350 for 8 minutes. Seat aside and cool.
• 4. Melt package of chocolate chips with 1/3 c of heavy cream in microwave stirring every 10-15 seconds until melted, smooth and silky.
• 5. Pour most of the melted chocolate mixture over the crust setting aside a bit of it for a finishing drizzle. Work the chocolate up the sides of the crust and spread evenly. Put pie in refrigerator to chill while making the filling.
• 6. Cream together the peanut butter and cream cheese (I use my stand mixer for this part). Make the pudding in a separate bowl with the milk. When thick, add it to the peanut butter mixture. Then add the condensed milk and mix together well.
• 7. Beat the 1 1/2 heavy cream. When it just starts getting thicker add the sugar. Beat until thickened.
• 8. Fold 1 cup of the whipped cream into the peanut butter mixture and pour peanut butter filling into the pie. Smooth out evenly.
• 9. Spread the rest of the whipped cream on top of the peanut butter filling. Place chopped up peanut butter cups on top. Then drizzle with the remaining melted chocolate. Chill at least 2 hours before serving. ENJOY!!!

THE ULTIMATE PEANUT BUTTER WHOOPIE PIE

Steps:

• Heat oven to 425°F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
• PIES:.
• In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat). Mixture will appear separated and curdled.
• In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
• Add ½ cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
• Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
• Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
• FILLING:.
• Combine ½ cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners' sugar, ½ cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.

ULTIMATE PEANUT BUTTER PIE

Steps:

• Crust: Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8 to 10 minutes until crust firms up and is set. Cool on wire rack. Ganache: Combine cream and chocolate in glass measure or bowl. Microwave on high 1 to 1 1/2 minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel. Streusel: Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes. Filling: Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard. Glaze and Garnish: Combine cream and white chocolate in 2-cup glass measure. Microwave on high for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.