Best 10 Easy Peanut Butter Pie Recipes

EASY PEANUT BUTTER & PRETZEL PIE

Steps:

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust., Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

EASY NO-BAKE PEANUT BUTTER PIE

Steps:

• Mix all ingredients together and place in pie shell.
• Chill for at least an hour before serving.
• Can also be frozen.
• If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.

EASY PEANUT BUTTER PIE

Steps:

• Place confectioners' sugar in a small bowl. Cut in peanut butter until crumbly. Spread half of mixture in pastry shell. , In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla; set aside., In a small bowl, beat egg whites until stiff peaks form. Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with reserved peanut butter mixture. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

EASY CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• Mix cream cheese, peanut butter, and powdered sugar together.
• Add Cool Whip and blend well.
• Fold in chocolate chips.
• Pour into pie shell.
• Mound high in the center.
• Refrigerate until ready to serve.
• Serve with additional whip cream.

EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST

Steps:

• In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
• Mix in confectioner's sugar.
• Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
• Divide evenly between the two prepared crusts.
• Top with whipped cream or more Cool Whip topping.
• Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
• Chill for a minimum of 4 hours before serving.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)

Steps:

• In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
• Using a spatula fold in the thawed Cool Whip topping until completely blended.
• Transfer the mixture into the pie crust.
• Freeze until completely firm (about 4 hours).
• When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
• Thaw slightly before serving to allow easier slicing.
• Place any leftover pie in the freezer (don't worry you won't have any leftover!).

EASY FROZEN PEANUT BUTTER PIE

Steps:

• 1. This is an assemby recipe, easy as pie (wink, wink!) Soften the ice cream and layer out an amount into pie shell. Keep it a bit lumpy. Cut up the Reese peanut butter cups into chunks and toss them evenly into the shell. It is up to you how many to use, rule of thumb would be enough so each piece of pie has a few, but not too many. Add another layer of ice cream. Next layer on the magic shell. Let it pool in the crevices, creating little craters of chocolate here and there. I sometimes have used peanut butter magic shell along with the chocolate fudge magic shell in making this pie. Add another layer of ice cream and put in freezer. You can build as many layers as you want, heaping it up in the middle of the pie shell. There are no set amounts of ingredients, just to taste. If you love peanut butter cups, use alot...same with the other ingredients.
• 2. When ready to serve, take pie out of freezer and add a layer of peanut butter to the top of the pie. Accent top with chocolate syrup in decorative pattern. Around the edge apply whipped cream flowers.
• 3. Grab a fork, tell the kids "This piece is Mine" and gobble gratefully! Don't forget to wave the "remove calorie kitchen witch" over top...
• 4. When you dig into this piece of pie, you will enjoy peanut butter flavor all through, cool ice cream and chunks of chocolate. It is my Grandchildren's favorite pie at Grandma's house. A benefit to this pie is you don't have to eat it all in a few days. Keep it in the freezer and enjoy anytime! I would think maybe keep it frozen up to a month or so??? Anytime I have made it, it is gone quickly.
• 5. I have tried before to cut calories using low fat graham cracker pie shell and frozen yogurt. The shell was fine, but the frozen yogurt was good, just not as good as real ice cream. Low fat peanut butter would be fine also with no fat whip cream.

QUICK & EASY NO SUGAR REESE'S PEANUT BUTTER PIE

Steps:

• 1. EMPTY 8 OZ. PHILLY CREAM CHEESE IN A MIXING BOWL
• 2. ADD I CUP OF SPLENDA
• 3. FOLD IN 8 OZ.SUGAR FREE COOL WHIP TOPPING
• 4. ADD ALSO 1/3 CUP OF REESE'S PEANUT CRUNCHY OR CREAMY PEANUT BUTTER
• 5. TRANSFER PEANUT BUTTER PIE MIX INTO THE TWO KEEBLER GRAHAM CRUST
• 6. SET IN REFRIDGERATOR AND LET SET FOR 1 HR. AND THEN U MAY CUT AND ENJOY

EASY PEANUT BUTTER N JELLY PIE

Steps:

• 1. IN A LARGE BOWL MIX TOGETHER SOFTND CREAM CHEESE N PEANUT BUTTER..... THEN ADD CONFECTIONERS SUGAR N MILK N MIX WELL.
• 2. SPOON PEANUT BUTTER N CREAM CHEESE MIXTURE INTO GRAHAM CRACKER PIE N REFRIGERATE FOR A HALF HOUR OR UNTIL CHILLD.
• 3. SPREAD STRAWBERRY PRESERVES ONTOP OF PEANUT BUTTER LAYER .
• 4. TOP WITH COOL WHIP N ENJOY :)

PATRICIA WIMPEY'S EASY PEANUT BUTTER PIE!!!

Steps:

• 1. Mix cream cheese, powdered sugar, and peanut butter until smooth.
• 2. Mix in 1/2 cool whip and pour into pie crust.
• 3. Top with remainder of cool whip and chill for 4 hours.