Best Peanut Butter Pie Xix Recipes

PEANUT BUTTER PIE

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.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 400° F.
• In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
• Bake the shell in the 400° F oven for 10 minutes, transfer it to a rack, and let cool completely.
• Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners' sugar, beat to combine. Add cream; mix on low speed until combined. Increase mixer to high speed; beat just until the mixture thickens (be careful not to overbeat).
• Spread the filling in the pie crust. Cover and refrigerate until firm; at least 4 hours or overnight.
• Garnish with chopped peanuts and whipped cream just before serving.

BUCKEYE PIE

Steps:

• Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
• In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
• Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER PUDDING PIE

Steps:

• In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.