Best 5 Peanut Butter Pie Xviii Recipes

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Indulge in a delightful journey of flavors with our curated collection of peanut butter pie recipes. From classic to innovative, these recipes offer a symphony of textures and tastes that will tantalize your taste buds. Embark on a culinary adventure as we explore the depths of peanut butter's versatility, transforming it into creamy, decadent pies that are perfect for any occasion. Whether you're a seasoned baker or just starting out, our recipes provide step-by-step instructions and helpful tips to ensure your peanut butter pie turns out perfectly. So, gather your ingredients, preheat your oven, and let's embark on a delicious escapade into the world of peanut butter pies!

Here are our top 5 tried and tested recipes!

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

This smooth creamy pie with a big peanut butter taste reminds me of Mom. It's sure to be a hit around your house, too. I like to make this dessert in the summer because it's simple to prepare and the kitchen stays cool. - Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 6

2 packages (3 ounces each) cook-and-serve vanilla or chocolate pudding
4 cups milk
1/2 cup creamy peanut butter
3/4 cup confectioners' sugar
1 pastry shell (9 inches), baked
Whipped cream

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.

Nutrition Facts :

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 XVIII



Peanut Butter Pie XVIII image

Melted candy bars and peanut butter in a fluffy frozen no-bake pie.

Provided by Sara

Categories     Peanut Butter Pie

Time P1D

Yield 8

Number Of Ingredients 9

20 fun size bars chocolate-coated caramel-peanut nougat candy, chopped
3 tablespoons half-and-half cream
⅔ cup creamy peanut butter
¼ cup chocolate fudge topping
4 cups frozen whipped topping, thawed
1 (9 inch) graham cracker crust
1 cup frozen whipped topping, thawed
2 fun size bars chocolate-coated caramel-peanut nougat candy, chopped
¼ cup chocolate syrup

Steps:

  • In a saucepan, combine 20 fun size candy bars, half-and-half, peanut butter and chocolate fudge topping. Heat on low until candy is melted and mixture is smooth. Remove from heat and fold in the whipped topping. Pour into crust and freeze overnight.
  • Garnish frozen pie with additional whipped topping and chopped candy, and drizzle with chocolate syrup.

Nutrition Facts : Calories 731.8 calories, Carbohydrate 77.5 g, Cholesterol 9.1 mg, Fat 44 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 19.7 g, Sodium 428.5 mg, Sugar 59.2 g

THE BEST PEANUT BUTTER PIE



The Best Peanut Butter Pie image

I am a connoisseur of peanut butter pies. Some are too fluffy, some are too dense. This is just right. I found this one in a Smucker's (R) ad and I've never had better, especially now that I've made a couple small changes. Reserve a spot at the gym, because you'll need it after you make this! (And trust me, licking the spoon is reason enough to make it.)

Provided by lucky ladybug

Categories     Pie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 chocolate cookie pie crust
1 cup peanut butter (crunchy or creamy--I like crunchy myself)
8 ounces cream cheese, softened
1/2 cup sugar
12 ounces non-dairy whipped topping, thawed, divided
1 (11 3/4 ounce) jar chocolate fudge topping, divided
2 tablespoons hot fudge topping

Steps:

  • In a medium bowl, beat together peanut butter, cream cheese and sugar.
  • Gently fold in 3 cups of whipped topping.
  • Spoon mixture into pie shell and smooth to edges of the shell.
  • Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
  • Spread the hotfudge topping over the peanut butter layer.
  • Refrigerate until serving time.
  • Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
  • Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.

Tips:

  • Use high-quality peanut butter. The better the peanut butter, the better the pie will taste. Look for a brand that is made with 100% peanuts and no added sugar or salt.
  • Chill the pie crust before baking it. This will help to prevent the crust from shrinking and cracking.
  • Don't overbeat the filling. Overbeating the filling can make it tough and dense. Just mix it until the ingredients are well combined.
  • Chill the pie for at least 4 hours before serving. This will allow the filling to set and the flavors to meld.
  • Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch to the pie.

Conclusion:

Peanut butter pie is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy, peanut buttery filling and flaky crust, it's the perfect pie for any occasion. So next time you're looking for a delicious and easy dessert, give this peanut butter pie recipe a try.

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