Dreamy Creamy Peanut Butter Pie Recipes

SMOOTH AND CREAMY PEANUT BUTTER PIE

Steps:

• 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.

DREAMY CREAMY PEANUT BUTTER PIE

Steps:

• 1. Preheat oven to 350 degree F. In a medium bowl; combine sugar with the cracker crumbs, add butter and mix thoroughly. Press mixture firmly into pie pan and along the sides of the pie pan. Bake for 10 minutes. Let crust cool while making the pie filling.
• 2. Mix cream cheese, peanut butter, whipped topping, condensed milk, lemon juice and vanilla extract in mixing bowl until smooth and creamy.
• 3. Pour into cooled graham cracker pie crust. Refrigerate for 5-6 hours.
• 4. If preferred top with grated chocolate, whipped cream, etc Enjoy!

DREAMY CREAMY PEANUT BUTTER PIE

Steps:

• 1. With an electric mixer, cream together cream cheese, peanut butter, and powdered sugar until smooth.
• 2. In a separate bowl, stir together instant pudding and milk. Slowly add to peanut butter mixture.
• 3. Beat on medium to high speed until well blended.
• 4. Fold in whipped topping and stir until smooth.
• 5. Pile the filling into crust and refrigerate for 3-4 hours.
• 6. Top as desired chocolate curls, miniature chocolate chips, powdered cocoa, or chopped peanuts, or drizzle with chocolate syrup.
• 7. Add additional whipped topping to decorate.

DREAMY CREAMY PEANUT BUTTER PIE

Steps:

• Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside., Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.