NO BAKE PEANUT BUTTER PIE RECIPE | ALLRECIPES
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 2 9-inch pies
Number Of Ingredients 6
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 431.7 calories, CarbohydrateContent 41.4 g, CholesterolContent 16.6 mg, FatContent 27.8 g, FiberContent 1.4 g, ProteinContent 7.2 g, SaturatedFatContent 12.6 g, SodiumContent 299.4 mg, SugarContent 31.2 g
FLUFFY PEANUT BUTTER PIE RECIPE | ALLRECIPES
A no-bake, rich, chilled, fluffy peanut butter pie with a chocolate crispy rice crust. This pie is also good frozen!
Provided by ALLPAL237
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Total Time 5 hours 10 minutes
Prep Time 40 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 10
Steps:
- To Make Crust: In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal until all pieces are completely coated.
- Press mixture into bottom and up sides of a lightly greased 9 inch pie pan. Let chill for 30 minutes.
- To Make Filling: In a large bowl, beat cream cheese until fluffy. Beat in condensed milk and peanut butter to cream cheese until smooth. Stir in lemon juice and vanilla, then fold in whipped cream.
- Pour mixture into pie crust. Drizzle syrup over top of pie; gently swirl with a spoon. Cover and refrigerate pie for 4 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 707.4 calories, CarbohydrateContent 55.3 g, CholesterolContent 108.5 mg, FatContent 51.3 g, FiberContent 2.8 g, ProteinContent 14.3 g, SaturatedFatContent 26.9 g, SodiumContent 392.2 mg, SugarContent 42.1 g
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Total Time 10 minutes
Category Desserts
Calories 456 calories per serving
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
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Reviews 3.5
Total Time 4 hours 20 minutes
Cuisine Marshmallows
Calories 712 calories per serving
- For the Crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Grind the cookies into a fine crumb using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling. For the Filling: Prepare a batch of whipped cream. First place the metal mixing bowl in the freezer for 5 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth, scraping down the bowl as needed. Proceed to add the marshmallow crème and continue mixing until smooth. Finally, mix in the peanut butter and beat until all the ingredients are well combined. Fold the prepared whipped cream into the cream cheese filling until completely mixed. Pour the filling in the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set. For the Topping: Prior to serving, make a second batch of whipped cream as instructed above. Use a large piping tip to decorate the boarder of your pie. Garnish with crushed cookies and drizzle with warm peanut butter. Microwave the peanut butter for 20-30 seconds. Keep refrigerated.
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From delish.com
Total Time 3 hours 30 minutes
Category Christmas, Thanksgiving, dessert
Cuisine American
- Make the chocolate crust: Combine flour, sugar, cocoa, and salt in a medium bowl and whisk to combine. Cut butter into smaller chunks and add to flour mixture. Use pastry cutter to work butter into mixture until butter is in small, pea-sized bits. Drizzle 3 tablespoons ice water into mixture and toss. Add 1 tablespoon of water at a time, tossing between, until dough comes together. Turn dough out on lightly floured surface and mold into a flat disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350°, then roll dough out on a floured surface (you can also use cocoa). Fit dough into a 9" pie pan and trim edges. Bake crust for 15 to 18 minutes, and let cool before filling. Make the chocolate ganache layer: Combine chocolate, vanilla, and salt in bowl or measuring cup. In small saucepan, bring cream to a simmer. Pour cream over chocolate, let sit 1 minute, then whisk until smooth. Pour into cooled crust and place in refrigerator while you prepare peanut butter mousse. Make the peanut butter mousse layer: Pour heavy cream into bowl and beat using stand or hand mixer until stiff peaks form. Transfer to small bowl and store in refrigerator until ready to use. Place cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy, then reduce speed to low and gradually beat in powdered sugar. Add sweetened condensed milk and vanilla, then increase speed to medium and beat until ingredients are combined and filling is smooth. Stir 1/3 whipped cream into filling mixture, then fold in remaining whipped cream. Pour filling over chocolate ganache and spread evenly. Refrigerate until firm, at least 2 hours. Garnish with peanut butter cups, peanuts, peanut butter, and chocolate.
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