Best Fudgy Cream Cheese Peanut Butter Pie Recipes

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.

PEANUT BUTTER PIE WITH CREAM CHEESE

Steps:

• In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.

PEANUT BUTTER PIE

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.

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

FUDGY CREAM CHEESE-PEANUT BUTTER PIE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Stir in 2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 4 hours or until firm. Top with warm fudge sauce and remaining COOL WHIP just before serving.

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.

FUDGY PEANUT BUTTER RICOTTA PIE

Steps:

• Melt chocolate chips and spread 2/3 of it into crust bottom and up sides about half.
• Put crust in freezer and save rest for top of pie.
• With electric mixer, mix butter, peanut butter and 1/4 cup plus 2 tablespoons sugar for 2 minutes at medium speed until smooth.
• Add ricotta cheese and mix for 1 additional minute on medium.
• In seperate bowl, whip heavy cream with the 1 tablespoon sugar and vanilla until it holds a soft peak.
• Gently fold cream mixture into the peanut butter mixture making sure to incorporate all of the cream.
• Get out crust from freezer and scoop filling carefully into crust.
• Refrigerate for 1-2 hours.
• With fork, drizzle remaining melted chocolate chips over top and serve.

DECADENT PEANUT BUTTER PIE

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.