Best 3 Ultimate Peanut Butter Pie Recipes

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

THE ULTIMATE PEANUT BUTTER WHOOPIE PIE

Steps:

• Heat oven to 425°F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
• PIES:.
• In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat). Mixture will appear separated and curdled.
• In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
• Add ½ cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
• Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
• Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
• FILLING:.
• Combine ½ cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners' sugar, ½ cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.

ULTIMATE PEANUT BUTTER PIE

Steps:

• Crust: Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8 to 10 minutes until crust firms up and is set. Cool on wire rack. Ganache: Combine cream and chocolate in glass measure or bowl. Microwave on high 1 to 1 1/2 minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel. Streusel: Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes. Filling: Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard. Glaze and Garnish: Combine cream and white chocolate in 2-cup glass measure. Microwave on high for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.