Best 10 Heavenly Peanut Butter Pie Recipes

EZ PEANUT BUTTER PIE I

Steps:

• Beat the cream cheese, sugar and vanilla together. Add the peanut butter and mix well. Fold in the dessert topping until completely blended.
• Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve. Note: Good in a chocolate crust with chocolate chips sprinkled on top.

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.

HEAVENLY PEANUT BUTTER PIE

Steps:

• 1. Mix peanut butter with powder sugar till it makes a crumbly mixture ,set aside. In a sauce pan mix milk, water and cornstarch, cook on med to high heat stirring constantly till it thickens as a pudding consistency, turn off heat add butter and vanilla. let cool. Spread 1/2 p butter mixture in bottom of precooked cooled pie shell, add pudding, next cover with . Sprinkle remaining p butter mixture on top of meringue bake in 325 degree oven till meringue is light brown.
• 2. merringue directions: beat room temp egg whites to stiff peaks then add sugar gradualy.

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.

COOKIE BUTTER PIE

Steps:

• In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.

HEAVENLY PEANUT BUTTER PIE

Steps:

• In a mixer, beat together the cream cheese and powdered sugar until fluffy.
• Then blend in the peanut butter and Cool Whip.
• Pour into chosen pie shell and chill. You can garnish with peanuts or chocolate shavings.

FREEZER PEANUT BUTTER PIE

Steps:

• Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts. , Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving.

PEANUT BUTTER CREAM PIE

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.

HEAVENLY PEANUT BUTTER PIE

Steps:

• To make the crust: If the pecans aren't roasted when you buy them, roast them a bit before you start.
• Make sure they are a golden brown.
• Grind them finely.
• Mix them with the rest of the crust ingredients and press into a 9 inch pie plate.
• Put it in the fridge for about 10 minutes to set.
• To make the filling: Blend the icing sugar and cream cheese.
• Add the vanilla and the peanut butter and mix till no streaks are left (well blended).
• Whip the cream and fold into the peanut butter mixture.
• Pour the filling into the pie crust and chill till firm.