Mile High Peanut Butter Pie Recipes

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

MILE-HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

MILE-HIGH PEANUT BUTTER PIE

Steps:

• 1. Preheat oven to 350 degrees Mix graham cracker, sugar and butter until well blended; press into bottom and up sides of a 9 inch pie plate. Bake 8 minutes and cool
• 2. Beat Chocolate pudding and 1 cup of milk with a whisk for 2 min.(pudding will be thick). Spread onto cooled crust. Whip cream cheese with electric mixer, add 1/2 cup peanut butter and whip together until smooth and creamy. Add other 1 cup of milk and vanilla pudding; mix for 2 minutes. Fold in 1 cup of cool whip; blend well. Spread vanilla mixture over chocolate mixture in pie plate. Spoon and spread remaining cool whip over top of vanilla pudding layer.
• 3. Refrigerate 3 hour. When ready to serve, microwave the 2 tablespoons of remaining peanut butter in small dish for 15 seconds or until warm enough to drizzle. Drizzle over pie. Melt the chocolate chips as directed on package and drizzle over pie. I warm both the peanut butter and chocolate in small bowls and then transfer them to small snack size zip-lock bags, cut off tiny corner and gently squeeze and drizzle over pie.

MILE HIGH PEANUT BUTTER PIE

Steps:

• Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.