Best 5 Mile High Peanut Butter Pie Recipes
Indulge in a delightful culinary journey with our Mile-High Peanut Butter Pie, an extraordinary dessert that combines the classic flavors of peanut butter and chocolate in a symphony of taste. This towering pie features a flaky, buttery crust, a rich and creamy peanut butter filling, and a decadent chocolate ganache topping. As you take your first bite, the velvety peanut butter filling melts in your mouth, complemented by the smooth and luscious chocolate ganache. Each layer of this pie is crafted with the finest ingredients, resulting in a dessert that is both visually stunning and incredibly delicious. Whether you're a peanut butter aficionado or a chocolate lover, this Mile-High Peanut Butter Pie is sure to satisfy your cravings and leave you craving for more.
But that's not all! This article offers a diverse collection of peanut butter pie recipes, each with its own unique twist on this classic dessert. From a No-Bake Peanut Butter Pie that's perfect for those who love a quick and easy treat, to a Chocolate Peanut Butter Pie that combines the best of both worlds, these recipes are sure to please everyone. And for those with a sweet tooth, the Peanut Butter Cream Pie is an over-the-top indulgence that will leave you in a state of bliss.
No matter which recipe you choose, one thing is for sure: you'll be treated to a dessert that is not only delicious, but also a feast for the eyes. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will take your taste buds to new heights.
MILE-HIGH PEANUT BUTTER BROWNIE PIE
Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the brownie: Preheat the oven to 350 degrees F.
- Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
- Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
- Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
- For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
- For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.
MILE-HIGH PEANUT BUTTER-BROWNIE PIE
Steps:
- Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
- In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
- Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
MILE-HIGH PEANUT BUTTER PIE
What's better than layer upon layer of chocolate and creamy peanut butter? A pie made of the same, with (even more) warm chocolate and peanut butter drizzled on top.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F.
- Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 31.3 g, Cholesterol 25.9 mg, Fat 16.3 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 423.7 mg, Sugar 77.5 g
MILE HIGH PEANUT BUTTER PIE
This is for the true peanut butter lover. I learned to make this while working in a local tearoom. It was one of the favorites served.
Provided by drlntn
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.
Nutrition Facts : Calories 555.2, Fat 38.3, SaturatedFat 14, Cholesterol 40.9, Sodium 448.3, Carbohydrate 44.5, Fiber 2.4, Sugar 32.9, Protein 13.4
MILE HIGH PEANUT BUTTER PIE RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF. Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining Cool Whip onto center of pie. Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Tips:
- Use a store-bought graham cracker crust or make your own with crushed graham crackers and melted butter. Press the crust firmly into the bottom and up the sides of a 9-inch pie plate.
- For the peanut butter filling, use creamy peanut butter for a smooth texture. If you prefer a more crunchy filling, use chunky peanut butter.
- Be sure to cream the butter and peanut butter together until light and fluffy. This will help to incorporate air into the filling and make it smooth and creamy.
- Gradually add the powdered sugar to the butter and peanut butter mixture, mixing until well combined. Do not overmix, or the filling will become too stiff.
- To make the whipped cream topping, use heavy cream that is at least 35% butterfat. This will help the whipped cream to hold its shape and not become runny.
- Whip the heavy cream until stiff peaks form. Do not overwhip, or the whipped cream will become grainy.
- Spread the peanut butter filling over the cooled crust. Top with the whipped cream and chopped peanuts, if desired.
- Refrigerate the pie for at least 4 hours, or overnight, before serving.
Conclusion:
This Mile-High Peanut Butter Pie is a delicious and decadent dessert that is perfect for any occasion. The creamy peanut butter filling is light and fluffy, and the whipped cream topping is rich and flavorful. The pie is easy to make and can be made ahead of time, making it a great option for busy weeknights or special occasions.
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