Hunting for good peanut butter pie recipe...what is your best?!
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
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.
nfd?
Answers: NO BAKE PEANUT BUTTER PIE
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
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.
nfd?
4 ounces semisweet chocolate, chopped
1/4 cup unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground
8 ounces cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
kosher salt
4 ounces semisweet chocolate, chopped
1/2 cup heavy creaMAKE THE CHOCOLATE CRUST: Preheat the oven to 375 degrees F. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
Yield: 8 servings
Calories: 885 kcal
Carbohydrates: 60 g
Dietary Fiber: 6 g
Fat: 67 g
Protein: 17 g
Sugars: 31 g
Creamy Peanut Butter Pie
2 cups graham cracker crumbs
6 tablespoons melted butter
1 cup smooth peanut butter
1 pound cream cheese, at room temperature
1 1/2 cups confectioners? sugar
1/3 cup milk
1/4 cup chopped roasted peanuts
6 cups sweetened heavy cream, whipped until thick, in all
1/2 cup chopped salted peanuts
4 ounces chocolate curls and shavings
2 cups chocolate sauce, slightly warm
Preheat the oven to 350 degrees F. In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9-inch spring-form pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely. Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk and roasted peanuts and beat well. Fold 4 cups of the whipped cream into the peanut butter mixture and spoon into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 2 hours. Remove from the refrigerator and spoon the remaining whipped cream over the entire pie. Slice into individual servings. Garnish with the peanuts, chocolate shaving and chocolate sauce.
Frozen peanut butter pie is my favorite. Here are 80+ different ways to make it. Have fun, you are going to love it:
http://www.cooks.com/rec/search?q=frozen...
Oh my gosh, if you want the best peanutbutter pie, you have to go to Boomtown Casino in Biloxi, Ms. It's the best!
I make this one and add chopped Reeses cups and chocolate curls on top.
INGREDIENTS
3/4 cup creamy peanut butter
1 (3 ounce) package cream cheese
1 1/4 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
DIRECTIONS
In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.