Best 6 Peanut Butter Pie Ii Recipes

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Indulge in the delectable symphony of flavors that is Peanut Butter Pie, a timeless classic dessert that captivates taste buds with its creamy, nutty goodness. This luscious pie boasts a velvety smooth peanut butter filling nestled in a crisp graham cracker crust, topped with a generous layer of whipped cream and chopped peanuts, making it an irresistible treat for peanut butter enthusiasts. The recipe is meticulously crafted to ensure a rich, creamy texture and a burst of peanut butter flavor in every bite. It offers a delightful balance of sweetness and saltiness, making it a perfect choice for any occasion. Whether you're a peanut butter aficionado or simply seeking a comforting and nostalgic dessert, this Peanut Butter Pie recipe will surely satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER PIE



Peanut Butter Pie image

It's decadently delicious, smooth and fluffy, ultra rich, and perfectly peanut buttery! It's made with just FIVE ingredients and couldn't be easier!

Provided by Jaclyn

Categories     Dessert

Time 1h15m

Number Of Ingredients 6

1 cup (235ml) heavy cream
1 cup (242g) creamy peanut butter
8 oz. cream cheese, (softened)
1 1/4 cups (150g) powdered sugar
1 tsp vanilla extract ((optional))
1 (6 oz) Oreo pie crust, (store-bought*)

Steps:

  • Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
  • In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
  • Increase speed to high and whip until fluffy, about 1 minute.
  • Add whipped cream to peanut butter mixture and fold until evenly combined**.
  • Pour mixture into pie crust and spread into an even layer.
  • Freeze 1 hour or refrigerate for 4 hours.
  • Decorate if desired (with topping ideas listed below) and slice.

Nutrition Facts : Calories 568 kcal, Carbohydrate 41 g, Protein 11 g, Fat 42 g, SaturatedFat 17 g, Cholesterol 72 mg, Sodium 359 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

PEANUT BUTTER PIE



Peanut Butter Pie image

Here's a decadent dessert that's sure to dazzle on any sideboard.

Provided by Southern Living Test Kitchen

Time 4h15m

Number Of Ingredients 7

25 chocolate wafer cookies (such as Nabisco Famous) (from 1 [9-oz.] pkg.)
1/4 cup (2 oz.) unsalted butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter
3/4 cup (about 3 oz.) unsifted powdered sugar
2 cups heavy whipping cream
2 tablespoons chopped salted dry-roasted peanuts

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.

PEANUT BUTTER PIE



Peanut Butter Pie image

Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Provided by Lisa G.

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

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.

Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g

PEANUT BUTTER PIE



Peanut Butter Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold, unsalted butter, cut into small cubes
1/4 cup shortening
7 to 8 tablespoons ice water
1/2 cup chunky peanut butter
8 ounces confectioners' sugar
4 tablespoons confectioners' sugar
2 cups heavy cream, chilled
2 cups milk
1/2 cup granulated sugar
2 large eggs plus 3 large egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
4 teaspoons cornstarch
4 tablespoons unsalted butter

Steps:

  • For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
  • While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.
  • Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.
  • For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.
  • For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
  • For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
  • To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.

PEANUT BUTTER PIE II



Peanut Butter Pie II image

Make and share this Peanut Butter Pie II recipe from Food.com.

Provided by JANIC412

Categories     Pie

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container Cool Whip, thawed
12 ounces creamy peanut butter
2 tablespoons vanilla extract
to taste whipped cream
to taste salted peanuts or to taste caramel sauce
to taste chocolate sauce

Steps:

  • Whip cream cheese for 10 minutes with an electric mixer.
  • Add powdered sugar and whip 10 minutes more. Blend in cool whip, peanut butter and vanilla.
  • Beat 5 minutes.
  • Pour into pie crusts and freeze at least 2 hours.
  • Before serving, garnish with whipped cream and peanuts.
  • For a special touch, top pie with hot caramel or chocolate sauce.

Nutrition Facts : Calories 588.2, Fat 40.5, SaturatedFat 17.2, Cholesterol 31.2, Sodium 304.8, Carbohydrate 46.7, Fiber 2.8, Sugar 40.7, Protein 14.2

PEANUT BUTTER SILK PIE II



Peanut Butter Silk Pie II image

I do not remember where I got this recipe. I cut it out because I love peanut butter. I really love this pie! Cooking time is chill time. It is different from the other Peanut Butter Silk Pie posted. Hope you enjoy!!!

Provided by Bobtail

Categories     Pie

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter, recommend Jif
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup heavy cream, whipped till fluffy
1 cup semi-sweet chocolate chips
3 tablespoons brewed coffee or 3 tablespoons milk, if you do not want the coffee flavor
1/4-1/2 cup chopped peanuts, for garnish
1 (9 inch) chocolate cookie pie crust

Steps:

  • Filling.
  • Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
  • Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
  • Spread this mixture onto the crust, smoothing the top.
  • Topping.
  • Combine chocolate chips and coffee in a microwave proof dish.
  • Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
  • Stir until smooth.
  • Cool slightly.
  • Pour the topping over top of the filling.
  • Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
  • Sprinkle with chopped peanuts.

Tips:

  • Use high-quality peanut butter. The better the peanut butter, the better the pie will be. Look for a peanut butter that is made with 100% peanuts and has no added sugar or salt.
  • Cream the peanut butter and sugar together until light and fluffy. This will help to ensure that the pie is smooth and creamy.
  • Use a deep-dish pie plate. This will prevent the pie from overflowing.
  • Chill the pie for at least 4 hours before serving. This will help the pie to set and make it easier to slice.
  • Top the pie with whipped cream or ice cream. This will add a delicious finishing touch.

Conclusion:

Peanut butter pie is a classic dessert that is always a hit. It is easy to make and can be enjoyed by people of all ages. With its creamy texture and delicious peanut butter flavor, peanut butter pie is sure to be a favorite in your home.

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