Best 5 Peanut Butter Pie Ii Recipes
Peanut Butter Pie II is a delectable dessert with a creamy and rich peanut butter filling nestled in a crisp and buttery graham cracker crust. This classic pie is perfect for any occasion, whether it's a summer gathering, a family celebration, or a simple treat for yourself. With its irresistible combination of flavors and textures, Peanut Butter Pie II is sure to satisfy even the most discerning palate.
Let's cook with our recipes!
PEANUT BUTTER PIE II
This is a peanut butter pie using chunky peanut butter. Make a Basic Flaky Pie Crust to bake it in, and serve with caramel cream.
Provided by Stephanie
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
- In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
- Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
- To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 55.6 g, Cholesterol 118.1 mg, Fat 31.9 g, Fiber 2.6 g, Protein 10.8 g, SaturatedFat 11.9 g, Sodium 331.9 mg, Sugar 29.7 g
OLD-FASHIONED PEANUT BUTTER PIE
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.
PEANUT BUTTER SILK PIE II
I do not remember where I got this recipe. I cut it out because I love peanut butter. I really love this pie! Cooking time is chill time. It is different from the other Peanut Butter Silk Pie posted. Hope you enjoy!!!
Provided by Bobtail
Categories Pie
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Filling.
- Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
- Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
- Spread this mixture onto the crust, smoothing the top.
- Topping.
- Combine chocolate chips and coffee in a microwave proof dish.
- Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
- Stir until smooth.
- Cool slightly.
- Pour the topping over top of the filling.
- Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
- Sprinkle with chopped peanuts.
PEANUT BUTTER PIE II
Number Of Ingredients 7
Steps:
- Combine cream cheese and sugar until smooth. Add peanut butter and vanilla. Beat well. Beat whipping cream to peaks. Fold into first mixture. Pour into crust. Sprinkle on peanuts. Chill 3 hours.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER PIE II
Make and share this Peanut Butter Pie II recipe from Food.com.
Provided by JANIC412
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whip cream cheese for 10 minutes with an electric mixer.
- Add powdered sugar and whip 10 minutes more. Blend in cool whip, peanut butter and vanilla.
- Beat 5 minutes.
- Pour into pie crusts and freeze at least 2 hours.
- Before serving, garnish with whipped cream and peanuts.
- For a special touch, top pie with hot caramel or chocolate sauce.
Nutrition Facts : Calories 588.2, Fat 40.5, SaturatedFat 17.2, Cholesterol 31.2, Sodium 304.8, Carbohydrate 46.7, Fiber 2.8, Sugar 40.7, Protein 14.2
Tips:
- For a creamier filling, use a high-quality peanut butter that is smooth and rich.
- If you don't have a springform pan, you can use a regular pie plate, but you will need to trim the edges of the crust before serving.
- To make sure the crust is fully baked, pre-bake it for 10 minutes before adding the filling.
- Let the pie cool completely before serving, so that the filling has time to set.
- Garnish the pie with whipped cream, chocolate shavings, or chopped peanuts before serving.
Conclusion:
Peanut butter pie is a classic dessert that is always a hit. It's easy to make, and it's a great way to use up leftover peanut butter. With its creamy filling and chocolate crust, this pie is sure to please everyone at your table. So next time you're looking for a delicious and easy dessert, give peanut butter pie a try.
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