Best 6 Five Star Peanut Butter Pie Recipes

PEANUT BUTTER PIE

Steps:

• Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour.
• Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry.
• Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight).
• Sprinkle top with peanuts, and serve.

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.

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

FIVE-STAR PEANUT BUTTER PIE

Steps:

• Mix first 3 ingredients until smooth, with mixer; then add cool-whip until blended well.
• Pour into ready made graham cracker crust; refrigerate at least 2 hours or overnight; I put mine in the freezer.
• When ready to serve; you will want to cut this pie into 8 pieces as it is very rich... Dollop whip cream, drizzle a little syrup, and add a few chopped peanuts to the top.. befor serving if desired; I keep my pie in the freezer in a gallon zip lock bag; It's always ready when I gotta have something peanut butter and sweet... Enjoy

NANNY'S NEVER FAIL PIE CRUST- 5 STAR FAMILY FAVORITE

Steps:

• Cut crisco and butter into the flour and salt. Beat egg, vinegar and water.
• Mix the egg mixture into the flour mixture.
• Knead together then roll out into 3 pie crusts.
• Nanny would put them into a pie dish and cover and freeze for up to a few weeks.
• For a baked crust bake the crust for about 15 minutes at 375° till golden.

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.