Peanut Butter Freezer Pie Recipes
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
FREEZER PEANUT BUTTER PIE
If you like peanut butter, you're going to love this pie! It can be made ahead and frozen, so it's perfect for drop-in guests. -Nina Rufener, Rittman, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts. , Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 265mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER FREEZER PIE
It's hard to believe a pie this creamy and melt-in-your-mouth delicious could be low in fat and calories. Thanks to Melissa Newman in Danville, Pennsylvania for the recipe.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in confectioners' sugar and peanut butter. Refrigerate 1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture; fold in remaining whipped topping. Set aside 8 teaspoons chocolate chips for garnish; fold remaining chips into filling. , Spoon filling into crust. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablespoon whipped topping and 1 teaspoon chocolate chips.
Nutrition Facts : Calories 393 calories, Fat 18g fat (8g saturated fat), Cholesterol 3mg cholesterol, Sodium 350mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER PIE (FROZEN)
Make and share this Peanut Butter Pie (Frozen) recipe from Food.com.
Provided by cookin_nurse
Categories Pie
Time 5h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, blend together cream cheese, sugar and peanut butter.
- Slowly add the milk while beathing, so your mixture is creamy.
- Continue beating until fluffy.
- Fold in the nondairy whipped topping.
- Pour the mixture into the graham cracker crust pie shell.
- Swill the fudge sauce through the pie (i usually use a butter knife)
- Freeze until firm.
COOKING LIGHT FROZEN PEANUT BUTTER PIE
"Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer." From Cooking Light August 2007.
Provided by hannahactually
Categories Pie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
- Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
- Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
Nutrition Facts : Calories 95.8, Fat 3.4, SaturatedFat 0.9, Cholesterol 1.6, Sodium 64.1, Carbohydrate 13.8, Fiber 0.5, Sugar 12.8, Protein 3.1
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THE BEST FROZEN PEANUT BUTTER PIE RECIPE
From ourbestbites.com
Reviews 31Total Time 15 minsEstimated Reading Time 5 mins
- In a small bowl, combine nutter butter crumbs and 2 1/2 tablespoons butter. Stir with fork to combine. In a separate bowl, combine oreo crumbs and 2 1/2 tablespoons melted butter. Stir with fork to combine. Drop spoonfuls of each crust mixture into a pie plate, alternating between the two. Use a flat glass to press the crust flat on the bottom of the pie plate and up the sides.
- Beat peanut butter, cream cheese, milk, powdered sugar, vanilla, and salt until creamy. Gently fold in Cool Whip until combined. Spread into pie plate. If desired, top pie with additional Cool Whip. Cover pie and freeze at least 6-8 hours or until firm.
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5/5 (4)Total Time 15 minsCategory DessertCalories 529 per serving
- For the chocolate cookie pie crust, preheat oven to 350º F. Crush chocolate cookie sandwiches, until they are fine crumbs. Melt the butter and mix into the cookie crumbs until well combined. Press into a oven and freezer-safe pie plate. Bake for 5 - 7 minutes until set. Remove from the oven and let cool completely.
- For the peanut butter pie filling, cream together the cream cheese, peanut butter, confectioner's sugar until light and fluffy. Stir in whipped cream and spread into prepared pie crust. Place in the refrigerator to chill completely, at least one hour.
- Top with vanilla ice cream or whipped cream, peanut butter cups and chocolate sauce, optional.
PEANUT-BUTTER FREEZER PIE - PUREWOW
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2.8/5 (221)Total Time 4 hrsServings 10Calories 587 per serving
- Make the Crust: In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs (you should have about 2 cups) to a bowl and add the sugar and melted butter. Mix until the crumbs are moistened.
- Press the graham-cracker mixture into a pie plate to form a crust, bringing it up the sides and onto the edge of the plate. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.
- Make the Filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until foamy. Gradually add the sugar and vanilla, and continue whipping to medium peaks.
- Remove half the whipped cream and reserve for topping the pie. Add the peanut butter and cinnamon to the remaining whipped cream in the bowl of the mixer, and beat until well combined.
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