Peanut Butter Cup Pie Recipes

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PEANUT BUTTER PIE



Peanut Butter Pie image

Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Provided by Lisa G.

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

Steps:

  • Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
  • Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g

PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. -Tammy Casaletto, Goshen, Indiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 5

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 7mg cholesterol, Sodium 396mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

This Peanut Butter Cup Pie recipe has layer upon layer of creamy peanut butter deliciousness! Peanut butter lovers, this easy peanut butter pie recipe is for you!

Provided by Lisa Longley

Categories     Dessert

Time 1h10m

Number Of Ingredients 17

60 Nilla Waffers
1/3 cup butter (melted)
1/4 cup granulated sugar
4 oz milk chocolate chips
1/2 cup heavy cream
9 full sized peanut butter cups
2 TBSPs granulated sugar
1 cup heavy cream (cold)
1 cup creamy peanut butter
8 oz cream cheese (room temperature)
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/2 cup milk chocolate chips
2 TBSPs granulated sugar
1 cup heavy cream
2 TBSPs unsweetened cocoa powder
1/2 cup powdered sugar

Steps:

  • Preheat your oven to 350 degrees.
  • In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
  • When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
  • In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
  • While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
  • Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
  • Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
  • Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.

Nutrition Facts : ServingSize 1 slice, Calories 959 kcal, Carbohydrate 94.1 g, Protein 15.5 g, Fat 62.1 g, SaturatedFat 28 g, Cholesterol 93.1 mg, Sodium 510.4 mg, Fiber 4.6 g, Sugar 74.7 g, UnsaturatedFat 17.7 g

PEANUT BUTTER CUP PIE



Peanut Butter Cup Pie image

This recipe came out of a Kraft Philadelphia Holiday Desserts Cookbook I picked up at the grocery store check out. It has a rich, mild peanut butter taste. While I know the directions sound very strange I promise you they work and you will be left with a wonderfully tasty pie.

Provided by Erindipity

Categories     Pie

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 8

8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1 cup milk, cold
3 1/2 ounces instant vanilla flavor pudding and pie filling
2 1/2 cups Cool Whip, divided
9 inches Oreo cookie pie crusts
3 ounces semisweet baking chocolate
1 tablespoon creamy peanut butter

Steps:

  • Beat cream cheese and 1/2 cup peanut butter until well blended.
  • Add milk and pudding mix; beat 2 minutes.
  • Whisk in 1 cup Cool Whip.
  • Spoon into crust.
  • Refrigerate until ready to use.
  • Microwave remaining Cool Whip and chocolate in microwaveable bowl on high 1.5 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
  • Cool completely.
  • Spread chocolate mixture over pudding layer in crust.
  • Microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir.
  • Drizzle over pie.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 429.6, Fat 30.4, SaturatedFat 14.2, Cholesterol 28.6, Sodium 440, Carbohydrate 35.4, Fiber 1.7, Sugar 24.2, Protein 7.9

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