Best 13 Peanut Butter Pie Surprise Recipes

NO BAKE PEANUT BUTTER PIE

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.

REAL SOUTHERN PEANUT BUTTER PIE

Steps:

• Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
• Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
• Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.

PEANUT BUTTER PIE

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.

PEANUT BUTTER PIE

Steps:

• For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.
• Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.
• For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.
• For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
• For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
• To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.

ROSEMARIE'S PEANUT BUTTER PIE

Steps:

• For Peanut Butter Pie Pastry: Preheat oven to 450 degrees.
• Sift together flour, salt and sugar. Cut in shortening until it resembles cornmeal. Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper. Refrigerate 1 hour.
• On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan. Dust top lightly with flour and line pan. Prick all over with fork. Flute edges. Place in freezer 15-20 minutes. Bake 12 to 15 minutes. Cool.
• For Pie Filling: Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly.
• Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and roasted peanuts.

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

PEANUT BUTTER SURPRISES

Steps:

• Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter andsugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.
• Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inchball with your hands.
• Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
• Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.

ANYA'S PEANUT BUTTER PIE

Steps:

• Crust:.
• Combine flour, powdered sugar, and butter. Place in a 9 inch pie pan. Bake 375 degrees for 12 to 15 minutes.
• Filling/ Topping.
• Mix peanut butter and 1/2c. powdered sugar until finely crumbled using a fork or food processer. Sprinkle 1/2 of the peanut butter/ powdered sugar mixture over the baked pie shell. (Save the other 1/2 for the topping over the meringue).
• Custard:.
• Combine cornstarch, sugar, salt, milk, and beaten egg yolks in a saucepan stirring constantly until it boils. Cook until slightly thickened. Remove from heat. Stir in butter and vanilla. Pour over peanut butter/ powdered sugar mixture.
• Meringue:.
• Beat 3 egg whites until stiffened and place over custard being sure to seal the edges of the custard. Sprinkle the rest of the crumbled peanut butter/powdered sugar mixture.
• Bake at 350 degrees for 20 minutes. Cool thoroughly before serving.

PEANUT BUTTER PIE 2000

Steps:

• In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
• Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.

PEANUT-BUTTER SURPRISES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
• In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
• Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
• Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.

PEANUT BUTTER PIE XIX

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour.
• Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving.

PEANUT BUTTER PIE

Steps:

• Lesson Plan
• Preheat the oven to 350°F.
• In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
• With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
• Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
• Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
• Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!