Double Peanut Pie Recipes

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE

Steps:

• In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
• Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
• Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
• To serve, top servings of pie with whipped cream and chocolate shavings.

FROZEN PEANUT BUTTER PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

DOUBLE PEANUT PIE

Steps:

• In a large bowl, lightly beat eggs. Gradually add the peanut butter, sugar, corn syrups, butter and vanilla until well blended. Fold in peanuts. , Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired.

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
• Gently stir in 1 1/2 cups of whipped topping.
• Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick.
• Immediately stir in remaining whipped topping.
• Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie.
• Cover and refrigerate for 4 hours.

DOUBLE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Crust: Oven 375*. In bowl, microwave chocolate and butter until melted. Stir into cookie crumbs. Press over bottom and sides of 9" spring form. Bake for 10 min's. Filling: Beat cream cheese with peanut butter, sugar and vanilla. In another 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, 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. Topping: Combine chocolate and heavy cream and microwave until melted. Stir the chocolate topping until blended. Cool to barely warm. Spread over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup chopped peanuts around the edge of the pie. Loosen edges with a knife and remove from springform.