Best 8 Peanut Butter Praline Pie Recipes

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Indulge in a delectable symphony of flavors with our comprehensive guide to creating the ultimate peanut butter praline pie. This luscious dessert combines the creamy richness of peanut butter with the caramelized crunch of pralines, resulting in a tantalizing treat that will satisfy even the most discerning palate. With our carefully curated selection of recipes, you'll discover the secrets to achieving the perfect balance of textures and flavors, ensuring an unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER PIE



Peanut Butter Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 4h28m

Yield 8 servings

Number Of Ingredients 14

1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tablespoons unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
Chopped peanuts, optional

Steps:

  • 1 (9-inch) baked chocolate cookie pie crust
  • Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
  • Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
  • In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
  • Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
  • If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

PEANUT BUTTER PIE



Peanut Butter Pie image

Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Provided by Lisa G.

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

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.

Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g

OLD-FASHIONED PEANUT BUTTER PIE



Old-Fashioned Peanut Butter Pie image

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

Dough for single-crust pie
1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/4 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract
Optional toppings: Chopped peanuts, broken Nutter Butter cookies and whipped topping

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.

BUTTERSCOTCH-PRALINE CREAM PIE



Butterscotch-Praline Cream Pie image

Evoke memories of puddings, candies, and other childhood comforts with this lush butterscotch dessert. Its grown-up look and taste are derived from browned butter and brown sugar in the filling and jewel-like shards of hazelnut praline scattered on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

All-purpose flour, for surface
1/2 recipe Pate Brisee for Rum-Vanilla Cream Pie
3 ounces (6 tablespoons) unsalted butter
1 cup dark-brown sugar
2 cups heavy cream
1/4 cup cornstarch
3/4 teaspoon salt
2 cups whole milk
4 large egg yolks
1 teaspoon pure vanilla extract
Crushed Hazelnut Praline

Steps:

  • On a lightly floured work surface, roll pate brisee to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
  • Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Bake until crust is golden brown, 12 to 15 minutes. Let cool completely on a wire rack. (Crust can be stored overnight.)
  • Melt butter in a medium saucepan over medium heat until butter browns. Stir in sugar until it dissolves, about 5 minutes. Slowly pour 1 cup cream down the side of the pan, stirring constantly until smooth (caramel will bubble). Remove from heat.
  • Whisk cornstarch, salt, and milk in a small bowl until smooth. Whisk into butter mixture until well combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil.)
  • Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
  • Immediately remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for 10 minutes.
  • Pour custard into piecrust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
  • Whisk remaining 1 cup cream until stiff peaks form. Reserve 2 tablespoons praline, and fold remaining praline into cream. Spread cream over pie, and sprinkle reserved praline on top. Serve immediately.

PEANUT PRALINES



Peanut Pralines image

I have several great peanut recipes...but these pralines are heavenly.-Belinda Brown, Wedowee, Alabama

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2-1/2 pounds.

Number Of Ingredients 7

2-1/2 cups sugar
1 cup buttermilk
1 cup butter, cubed
2 tablespoons peanut butter
1 tablespoon vanilla extract
1/2 teaspoon baking soda
2-1/2 cups dry roasted peanuts

Steps:

  • In a saucepan, combine sugar, buttermilk and butter. Cook and stir over low heat until butter is melted and sugar is dissolved. Cook over medium heat until a candy thermometer reds 234°-240° (soft-ball stage), stirring occasionally. Add peanut butter, vanilla, baking soda and peanuts; stir rapidly until mixture is thickened and creamy. Drop quickly by tablespoonfuls onto waxed paper-lined or lightly buttered baking sheets, shaping into patties. Let stand until cool and set. Store in an airtight container.

Nutrition Facts :

PATRICIA'S PEANUT BUTTER PIE



Patricia's Peanut Butter Pie image

The peanuttiest peanut butter pie you have ever tasted!

Provided by Patricia Weiss

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 9

1 cup peanut butter
½ cup white sugar
2 eggs, separated
½ cup milk
¼ cup honey
1 tablespoon vanilla extract
1 cup crushed peanuts
1 cup peanut butter chips
1 (9 inch) prepared graham cracker crust

Steps:

  • Beat egg whites until white peaks form.
  • In a second bowl, beat together egg yolks and sugar. Mix in peanut butter, vanilla, honey, and milk. Fold in the egg whites.
  • Evenly distribute the peanut butter chips on the bottom of the graham cracker crust. Pour filling into the crust, and sprinkle the chopped peanuts on the top.
  • Bake at 350 degree F (175 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 724.7 calories, Carbohydrate 66.8 g, Cholesterol 47.7 mg, Fat 42.8 g, Fiber 3.9 g, Protein 22.2 g, SaturatedFat 15.3 g, Sodium 418.4 mg, Sugar 50.1 g

PEANUT BUTTER PRALINE PIE



Peanut Butter Praline Pie image

Make and share this Peanut Butter Praline Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 cups vanilla wafer crumbs (about 40 wafers)
6 tablespoons baking cocoa
1/3 cup confectioners' sugar
1/4 cup butter, melted
1/4 cup packed brown sugar
2 tablespoons sugar
1 tablespoon cornstarch
1/3 cup butter, cubed
2 tablespoons water
1/2 cup chopped pecans
1 (3 ounce) package vanilla pudding mix
2 cups milk
1 (10 ounce) package peanut butter chips
1 cup whipped topping
pecan halves
additional whipped topping

Steps:

  • In a bowl, combine the crumbs, cocoa and confectioners' sugar,; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute. Stir in pecans. Pour into crust; refrigerate.
  • Meanwhile, in a saucepan, combine pudding mix and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.

Nutrition Facts : Calories 964.8, Fat 55.5, SaturatedFat 24.6, Cholesterol 66.4, Sodium 582.8, Carbohydrate 105.9, Fiber 6.2, Sugar 50.7, Protein 16.2

PEANUT BUTTER PRALINE PIE



Peanut Butter Praline Pie image

Make and share this Peanut Butter Praline Pie recipe from Food.com.

Provided by taillightsinsightbb

Categories     Pie

Time 26m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups vanilla wafer crumbs (about 40 wafers)
6 tablespoons baking cocoa
1/3 cup confectioners' sugar
1/4 cup butter, melted
1/4 cup packed brown sugar
2 tablespoons sugar
1 tablespoon cornstarch
1/3 cup butter, cubed
2 tablespoons water
1/2 cup chopped pecans
1 (3 ounce) package cook-and serve vanilla pudding mix
2 cups milk
1 (11 ounce) package peanut butter chips
1 cup whipped topping
pecan halves, and additional topping

Steps:

  • in a bowl, combine crumbs, cocoa and confectioners' sugar.
  • stir in butter.
  • press into a 9 inch pie plate.
  • bake at 350 degrees for 10 minutes.
  • cool on a wire rack.
  • in a saucepan, combine the sugars and cornstarch.
  • add butter and water.
  • bring to a boil over medium heat.
  • cook and stir for 1 minute.
  • stir in pecans.
  • pour into crust.
  • refrigerate.
  • meanwhile, in a saucepan, combine pudding mix and milk until smooth.
  • cook and stir over medium heat until mixture comes to a boil.
  • remove from the heat.
  • stir in peanut butter chips until smooth.
  • cover and refrigerate for 1 hour.
  • fold in whipped topping.
  • spoon over praline layer.
  • refrigerate until set.
  • garnish with pecans and aditional whipped topping.

Nutrition Facts : Calories 990.6, Fat 56.9, SaturatedFat 25.2, Cholesterol 66.4, Sodium 596, Carbohydrate 108.3, Fiber 6.4, Sugar 52.8, Protein 17.1

Tips:

  • For the best results, use freshly ground peanuts for the peanut butter praline filling.
  • If you don't have a food processor, you can chop the peanuts and pralines by hand.
  • Be sure to use a deep-dish pie plate for this recipe, as the filling is quite thick.
  • If you don't have a pastry bag, you can use a spoon to dollop the filling into the pie crust.
  • Garnish the pie with additional chopped peanuts and pralines before serving.

Conclusion:

This peanut butter praline pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy peanut butter filling is perfectly complemented by the crunchy pralines, and the chocolate cookie crust adds a touch of richness. Whether you're a peanut butter lover or just looking for a new dessert to try, this pie is sure to please.

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