Mile High Peanut Butter Pie Recipe 465

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MILE-HIGH PEANUT BUTTER BROWNIE PIE



Mile-High Peanut Butter Brownie Pie image

Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 17

13 tablespoons unsalted butter
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
9 ounces peanut butter sandwich cookies, such as Nutter Butter
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
2 ounces semisweet chocolate, chopped
4 large eggs
1 cup sugar
1/2 cup peanut butter chips, plus more for garnish
One 8-ounce block cream cheese, at room temperature
1 1/4 cups creamy peanut butter
1/2 cup marshmallow creme
1 cup heavy cream
1/3 cup mini semisweet chocolate chips, plus more for garnish
4 ounces cream cheese, at room temperature
1 cup heavy cream
1/3 cup sugar

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 PIE



Mile-High Peanut Butter Pie image

Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 12 servings

Number Of Ingredients 9

35 vanilla wafers, finely crushed
1/4 cup butter, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup creamy peanut butter, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 375ºF.
  • Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
  • Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
  • Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g

MILE-HIGH PEANUT BUTTER PIE



Mile-High Peanut Butter Pie image

What's better than layer upon layer of chocolate and creamy peanut butter? A pie made of the same, with (even more) warm chocolate and peanut butter drizzled on top.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 3h40m

Yield 12

Number Of Ingredients 9

35 NILLA Wafers, finely crushed
¼ cup butter, melted
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
2 cups cold milk, divided
4 ounces PHILADELPHIA Cream Cheese, softened
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
½ cup PLANTERS Creamy Peanut Butter, divided
2 cups thawed COOL WHIP Whipped Topping, divided
½ ounce BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 375 degrees F.
  • Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
  • Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
  • Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 31.3 g, Cholesterol 25.9 mg, Fat 16.3 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 423.7 mg, Sugar 77.5 g

MILE-HIGH PECAN PIE



Mile-High Pecan Pie image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 10 servings

Number Of Ingredients 12

2 tablespoons cornstarch
3 large eggs plus 2 egg yolks
3/4 cup dark brown sugar
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 stick plus 5 tablespoons unsalted butter, softened
1/3 cup plus 1/4 cup maple syrup
1/3 cup plus 3 tablespoons light corn syrup
1 3/4 teaspoons kosher salt
1 cup heavy cream
4 cups pecans
1 frozen unbaked 10-inch deep-dish pie shell

Steps:

  • Place a sheet pan in the oven and preheat to 375 degrees F.
  • Whisk together the cornstarch with 2 tablespoons cold water in a small bowl to form a slurry. In a food processor, blend together the eggs, yolks, brown sugar, vinegar, vanilla, 1 stick butter, 1/3 cup maple syrup, 1/3 cup corn syrup, 1 teaspoon salt, 1/2 cup heavy cream and the cornstarch slurry. Once smooth, add 1 1/2 cups pecans and pulse in 5-second increments until they are chopped into small pieces.
  • Pour pie filling into shell and place on preheated sheet pan. Bake until the very center of the pie is barely set, 40 to 45 minutes.
  • Roughly chop the remaining 2 1/2 cups pecans. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup. Cook, stirring with a wooden spoon, until bubbly, then stir in the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, stir in pecans, and continue cooking, stirring, for about 2 minutes. Pile pecans onto pie and return to oven until you can smell the pecans toasting, about 5 minutes. Allow to cool to room temperature before serving.

MILE HIGH PEANUT BUTTER PIE



Mile High Peanut Butter Pie image

This is for the true peanut butter lover. I learned to make this while working in a local tearoom. It was one of the favorites served.

Provided by drlntn

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 graham cracker pie crust
1 (8 ounce) package softened cream cheese
1 (8 ounce) can sweetened condensed milk
1 cup peanut butter
1 cup Cool Whip

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.

Nutrition Facts : Calories 555.2, Fat 38.3, SaturatedFat 14, Cholesterol 40.9, Sodium 448.3, Carbohydrate 44.5, Fiber 2.4, Sugar 32.9, Protein 13.4

SMART-CHOICE MILE-HIGH PEANUT BUTTER PIE



Smart-Choice Mile-High Peanut Butter Pie image

Sugar-free chocolate pudding and reduced-fat creamy peanut butter are two of the smart ingredient swaps in our Smarter Choice Mile-High Peanut Butter Pie.

Provided by My Food and Family

Categories     Home

Time 3h40m

Yield 12 servings

Number Of Ingredients 9

35 reduced-fat vanilla wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg. (1.4 oz.) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
2 cups cold fat-free milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1/2 cup reduced-fat creamy peanut butter, divided
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1/2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 375ºF.
  • Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to Neufchatel in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
  • Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

MILE-HIGH PEANUT BUTTER-BROWNIE PIE



Mile-High Peanut Butter-Brownie Pie image

A creamy peanut butter filling tops a brownie layer, all in a flaky pie crust.

Provided by Allrecipes Member

Time 2h50m

Yield 10

Number Of Ingredients 12

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 (15.5 ounce) package Chocolate Chunk Brownie Mix
¼ cup peanut butter chips
⅓ cup vegetable oil
3 tablespoons water
1 egg
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons peanuts, chopped
2 tablespoons mini semi-sweet chocolate chips

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.

Nutrition Facts : Calories 689.6 calories, Carbohydrate 71.6 g, Cholesterol 47.2 mg, Fat 42.1 g, Fiber 2.5 g, Protein 10 g, SaturatedFat 19.5 g, Sodium 367.7 mg, Sugar 47.7 g

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