PEANUT BUTTER PIE WITH MARSHMALLOW FLUFF RECIPES
PEANUT BUTTER MARSHMALLOW PIE RECIPE - FOOD.COM
This is a great pie recipe for kids and adults as well. It is SOOO easy, quick and very good! A definite pleaser, hope you think so too! 8)
Total Time 5 minutes
Prep Time 5 minutes
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend peanut butter, marshmallow cream and cream cheese in bowl.
- Blend well.
- Add sugar and whipping cream slowly as blending.
- Stir in milk.
- Blend well.
- Pour mixture into pie crust.
- Freeze until pie is thickened.
- After pie has set for about 5-10 minutes, serve and enjoy!
Nutrition Facts : Calories 538.5, FatContent 39.3, SaturatedFatContent 19.2, CholesterolContent 98.8, SodiumContent 275.6, CarbohydrateContent 40.5, FiberContent 1.3, SugarContent 23.8, ProteinContent 9.4
NO-BAKE PEANUT BUTTER MARSHMALLOW PIE RECIPE - FOOD FANATIC
A No-Bake Peanut Butter Marshmallow Pie is just what the peanut butter lover in your life needs! That fluffernutter flavor with a decadent chocolate crust.
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Yield 10
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 712 calories, FatContent 49 g, CarbohydrateContent 61 g, FiberContent 0 g, ProteinContent 11 g, SaturatedFatContent 16 g, SodiumContent 246 mg, SugarContent 36 g
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NO-BAKE PEANUT BUTTER MARSHMALLOW PIE RECIPE - FOOD FANATIC
A No-Bake Peanut Butter Marshmallow Pie is just what the peanut butter lover in your life needs! That fluffernutter flavor with a decadent chocolate crust.
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- 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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Reviews 4.4
Total Time 50 minutes
Category Desserts, Candy Recipes, Fudge Recipes, Peanut Butter
Calories 253.8 calories per serving
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