Best 15 Peanut Butter Pie Frozen Recipes

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE

Steps:

• Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

PEANUT BUTTER PIE (FROZEN)

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.

FROZEN PEANUT BUTTER PIE

Steps:

• Blend powdered sugar, peanut butter, cream cheese and vanilla in processor until smooth, occasionally scraping down sides of work bowl. Transfer mixture to large bowl. Beat cream in medium bowl to soft peaks. Fold cream into peanut butter mixture in 2 additions. Spoon peanut butter filling into crust and smooth top. Freeze pie until filling is firm, at least 3 hours. (Can be prepared 1 week ahead. Cover and keep frozen. Let stand room temperature 20 minutes before serving.)

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)

Steps:

• In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
• Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
• Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
• Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
• (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes 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!).

GRANDMA'S FROZEN PEANUT BUTTER PIE

Steps:

• Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.

FROZEN PEANUT BUTTER PIE

Steps:

• Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
• In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
• In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
• Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
• Let pie stand in refrigerator 30 minutes before serving.

NUTTER BUTTER FROZEN PEANUT BUTTER PIE

Steps:

• To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor.
• Mix cookie crumbs with butter.
• Press into bottom and sides of a 9 inch pie plate.
• Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
• Gently stir in 1 1/2 cups whipped topping.
• Spoon into crust.
• Freeze 4 hours or overnight until firm.
• Let stand 1/2 hour or until pie can be cut.
• Garnish with remaining whipped topping and additional cookies if desired.
• Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
• *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.

COOKING LIGHT FROZEN PEANUT BUTTER PIE

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.

FROZEN PEANUT BUTTER PIE

Steps:

• Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
• Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
• Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.

FROZEN PEANUT BUTTER PIE LOW CARB

Steps:

• Blend together cream cheese & peanut butter.
• In another bowl, whip the cream to soft peaks & slowly add the Truvia.
• Fold the whipped cream mixture into the peanut butter mixture.
• Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.

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.

FROZEN REESE’S PEANUT BUTTER PIE

Steps:

• Oreo Crust: 1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes. Reese Peanut Butter Pie Filling: 1. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese's pieces into peanut butter Cool Whip mixture. 2. Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese's pieces).

FROZEN CHOCOLATE-PEANUT BUTTER PIE

Steps:

• To make the crust: Preheat oven to 350 F. Combine the cookie crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet). Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners' sugar and salt on medium speed until light and fluffy, about 2 minutes. Mix in the peanut butter and vanilla. (If you don't have a second bowl for your stand mixer either transfer the cream cheese mixture to another bowl and wash the first, or do the next step with a hand mixer.) Switch to the whisk attachment on your mixer and beat the heavy cream until you have soft peaks. Take about 1/3 of the whipped cream and stir it into the cream cheese mixture to lighten it. Use a rubber spatula to gently fold in the remaining 2/3 of the whipped cream. Transfer the filling to the cooled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap. To garnish the pie: Microwave chocolate until melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Put the peanut butter in a small saucepan set over low heat and melt it, stirring frequently. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Remove the pie from the freezer about 10-15 minutes before you are ready to serve.

FROZEN PEANUT BUTTER PIE

Steps:

• 1. Beat cream cheese until fluffy. Add sugar gradually, beating until smooth.
• 2. Add peanut butter, mixing well. Stir in milk, gradually. Add vanilla.
• 3. Fold whipped topping into creamed mixture using a rubber spatula or whisk.
• 4. Pour into crumb crust. Sprinkle with chopped peanuts if desired.
• 5. Freeze for at least 4 hours. Let stand at room temperature for 5-10 minutes before cutting and serving. (If frozen more than 4 hours, let stand 20 minutes before cutting.)