Best 11 Peanut Butter Pies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're craving a creamy, nutty, and subtly sweet treat, then look no further than the classic peanut butter pie. This scrumptious dessert is the perfect addition to any special occasion or casual gathering. With its rich peanut butter flavor, creamy texture, and delectable filling, this pie is sure to become a new favorite. Whether you prefer a traditional recipe or one with a twist, there's a peanut butter pie out there to suit every taste. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing with delight.

Here are our top 11 tried and tested recipes!

CHOCOLATE-PEANUT BUTTER WHOOPIE PIES



Chocolate-Peanut Butter Whoopie Pies image

This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h55m

Yield 12 pies

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
3/4 cup natural creamy peanut butter
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt

Steps:

  • For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
  • Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
  • For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
  • Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

MINIATURE PEANUT BUTTER AND JELLY PIES



Miniature Peanut Butter and Jelly Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h35m

Yield 12 miniature peanut butter and jelly pies

Number Of Ingredients 11

3 cups whole milk
1/3 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon kosher salt
3 large egg yolks, beaten
3/4 cup smooth peanut butter
12 miniature graham cracker pie crusts, such as Keebler
3/4 cup of your favorite fruit jelly
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 cup roughly chopped roasted peanuts

Steps:

  • Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming.
  • Meanwhile, place the pie crusts on a baking sheet or large platter. Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours.
  • Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use.
  • To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts.

PEANUT BUTTER WHOOPIE PIES



Peanut Butter Whoopie Pies image

Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18 Cookie Sandwiches

Number Of Ingredients 13

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Peanut Butter Buttercream
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
  • Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
  • Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
  • Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
  • Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
  • Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.

PEANUT BUTTER WHOOPIE PIES



Peanut Butter Whoopie Pies image

Provided by Food Network Kitchen

Categories     dessert

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Fold 3/4 cup marshmallow creme into 3/4 cup crunchy peanut butter until marbled. Sandwich between soft chocolate cookies.

REESE'S® PEANUT BUTTER CHOCOLATE WHOOPIE PIES



Reese's® Peanut Butter Chocolate Whoopie Pies image

These taste bud-pleasing cookies are made with Betty Crocker Reese's Premium peanut butter and chocolate cupcakes and a creamy peanut butter and cream cheese filling.

Provided by By Heather Baird

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 7

1 box Betty Crocker™ Reese's Premium peanut butter and chocolate cupcake mix
1/4 cup water
1/4 cup vegetable oil
2 eggs
1 package (8 oz) cream cheese, softened, cut into pieces
1/4 cup unsalted butter
Chocolate sprinkles, if desired

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats.
  • In large bowl, beat contents of chocolate cupcake packet, the water, oil and eggs with electric mixer on medium speed until well combined. Spoon batter in disposable plastic piping bag provided in box. Cut off tip of bag with scissors to make 1 1/2- to 2-inch opening. Pipe mixture into 2-inch rounds on cookie sheets.
  • Bake 8 to 9 minutes or until cakes are fragrant and puffed with rounded tops. Remove cakes from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat contents of peanut butter filling packet, the cream cheese and butter on medium-high speed until thoroughly combined.
  • Spoon about 2 tablespoons filling onto 1 cooled cake; top with another same-size cake. Roll edges in chocolate sprinkles. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER PIES



Peanut Butter Pies image

I absolutely love peanut butter and peanut butter pie is one of my favorites. But I'm a Registered Dietitian, so I knew just how high my original recipe was in fat and calories. I cut down on several critical things, and the resulting pie is great! -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (8 servings each).

Number Of Ingredients 8

1 package (8 ounces) fat-free cream cheese
3/4 cup reduced-fat creamy peanut butter
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen fat-free whipped topping, thawed
2 reduced-fat graham cracker crusts (9 inches)
1/4 cup chocolate syrup
1/4 cup finely chopped unsalted peanuts

Steps:

  • In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight., Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.

Nutrition Facts : Calories 305 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 285mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.

CHOCOLATE PEANUT BUTTER MOON PIES



Chocolate Peanut Butter Moon Pies image

For years, I've wished such a thing existed, so I am WAY excited to find this recipe! Found on the Food & Wine website. Two hours of standing time not included in preparation time.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 30 pies

Number Of Ingredients 15

1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3 teaspoons pure vanilla extract
1 large egg, at room temperature, plus
2 large egg whites, at room temperature
2 1/4 cups all-purpose flour, plus more for rolling
salt
4 ounces semisweet chocolate, melted
1 cup chunky peanut butter
2/3 cup light corn syrup
1 pinch cream of tartar
1 cup sifted confectioners' sugar, plus more for dusting
confectioners' sugar
cocoa
cinnamon

Steps:

  • In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.
  • Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
  • Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
  • Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
  • In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
  • Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter-covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.

MINI CHOCOLATE-PEANUT BUTTER PIES



Mini Chocolate-Peanut Butter Pies image

This bite-sized dessert is packed with peanut butter and chocolate flavor. MultiGrain Cheerios Peanut Butter cereal forms the sweet-and-crunchy crust cups.

Provided by Jessica Walker

Categories     Dessert

Time 35m

Yield 36

Number Of Ingredients 7

2 1/4 cups crushed MultiGrain Cheerios™ Peanut Butter cereal
1/3 cup butter, melted
3 tablespoons sugar
1 cup Cool Whip frozen whipped topping, thawed
2 cups prepared chocolate pudding
Whipped topping
2 tablespoons peanut butter, melted

Steps:

  • Heat oven to 375°F. Place miniature paper baking cup in each of 36 mini muffin cups.
  • Crush cereal in food processor or in food-storage plastic bag with rolling pin. Add melted butter and sugar; mix well. Spoon 1 tablespoon cereal mixture into each muffin cup; press into cup with back of spoon.
  • Bake 7 minutes. Cool cups in pan 15 minutes. Meanwhile, fold whipped topping into pudding.
  • Spoon 1 tablespoon pudding mixture into each cooled cup. Top each with whipped topping; drizzle each with melted peanut butter. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER PUMPKIN PIES



Peanut Butter Pumpkin Pies image

A fun way to make individual pies for your guests! I typically don't enjoy desserts, but this one is delicious and very easy to make. It's a lighter version (only 4 WW points!!) of the heavy pumpkin pie that you sometimes get and the peanut butter adds a special flavour to it. I didn't include the cooling time. This was an entry in RSC #13. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 8

2 eggs, beaten
1 (16 ounce) can pumpkin (not pie filling!)
1/2 cup honey
2/3 cup smooth peanut butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 (8 ounce) packages crescent rolls, regular size
whipped cream (optional)

Steps:

  • Heat oven to 375°F.
  • In a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. Stir until well mixed.
  • Unroll dough; separate into 4 rectangles for each package. Pinch and then press perforations to seal. Cut each rectangle in half, to produce 2 squares per triangle. You will end up with 16 squares in total.
  • In ungreased muffin tin, gently press each square into each cup. Be sure that you repair any tears that may occur. The corners should be slightly sticking out.
  • Spoon pumpkin mixture evenly into each pastry cup.
  • Bake for 15 minutes or until dough is nicely browned.
  • Remove from oven and let cool 10 minutes. Gently pull each pie out by lifting by 2 opposing corners. You can also refrigerate until cool and then remove.
  • If desired, top with fresh whipped cream and a light sprinkling of cinnamon. Yum!

DAN'S FAVORITE PEANUT BUTTER PIES



DAN'S FAVORITE PEANUT BUTTER PIES image

This pie is one of my husband's favorite pies, I made quite a few different versions before I won his approval on this winning family favorite. Appropiately I called it his favorite in my cookbook. Everyone else has approved also. I made 8 of these for a family reunion & bake sale one year. Hands down it was liked by everyone.

Provided by Rose Mary Mogan

Categories     Pies

Time 20m

Number Of Ingredients 10

1 extra serving size graham cracker crust
6 Reese's Peanut Butter Cups, quartered (extra for garnish)
1 pkg 8 oz. cream cheese, softened
1 1/4 c powdered sugar
1 12 oz tub Cool Whip, thawed
3/4 c chunky peanut butter
1/4 c mini chocolate chips
1/4 c dry roasted peanuts, chopped
1/4 c chocolate syrup
1/4 c caramel syrup (like Smuckers)

Steps:

  • 1. Beat the cream cheese in a large bowl, until light and fluffy. Heat the peanut butter in microwave for 35 seconds and add to cream cheese. Mix well, till thoroughly mixed.
  • 2. Add sugar and beat again until blended. Fold in Cool Whip. Stir to blend and then carefully fold in Reese's pieces until mixed in. Pour mixture into graham cracker crust. Sprinkle top of pie with mini chocolate chips, and chopped nuts. Drizzle both syrups over top. Refrigerate at least 6 hours before serving.
  • 3. NOTE: You may also freeze pie for 3 hours. If so let pie stand at room temperature for 30 minutes before serving. May also garnish top of pie with additional Reese's pieces if desired.

NO BAKE PEANUT BUTTER PIES



No Bake Peanut Butter Pies image

My mother-in-law makes this delicious dessert whenever our family gets together. It's especially good when prepared with a chocolate graham cracker crust.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings.

Number Of Ingredients 11

3/4 cup plus 2 tablespoons confectioners' sugar, divided
1/3 cup peanut butter
1 pastry shell (9 inches), baked
1 cup sugar
1/3 cup all-purpose flour
Dash salt
2 cups milk
2 eggs, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1-1/4 cups heavy whipping cream

Steps:

  • Place 3/4 cup confectioner's sugar in bowl. Cut in peanut butter until mixture resembles fine crumbs; set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell; set aside., In a saucepan, combine the sugar, flour and salt; gradually stir in the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount into the eggs; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes., Remove from the heat; add butter and vanilla, stirring constantly. Pour into crust. Cool slightly and refrigerate for 1-2 hours., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling; sprinkle with reserved crumb mixture. Store in the refrigerator.

Nutrition Facts : Calories 548 calories, Fat 31g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 243mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

  • Use creamy peanut butter. This will give your pie a smooth and creamy texture.
  • Don't overbeat the peanut butter and sugar mixture. If you do, the pie will be grainy.
  • Let the pie chill for at least 4 hours before serving. This will give the pie time to set and firm up.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess pastry around the edges.
  • To make a chocolate peanut butter pie, add 1/2 cup of cocoa powder to the peanut butter mixture.
  • To make a peanut butter cream pie, omit the chocolate and use 1 cup of heavy cream instead of the milk.
  • For a no-bake peanut butter pie, use a graham cracker crust and let the pie chill for at least 8 hours before serving.

Conclusion:

Peanut butter pie is a classic dessert that is easy to make and loved by people of all ages. With its creamy, peanut buttery filling and chocolatey crust, it's the perfect pie for any occasion. Whether you're making it for a special event or just because you have a craving for something sweet, peanut butter pie is sure to be a hit.

Related Topics