MILE-HIGH PEANUT BUTTER PIE
Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g
MILE-HIGH PEANUT BUTTER BROWNIE PIE
Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the brownie: Preheat the oven to 350 degrees F.
- Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
- Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
- Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
- For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
- For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.
MILE HIGH PEANUT BUTTER PIE
This is for the true peanut butter lover. I learned to make this while working in a local tearoom. It was one of the favorites served.
Provided by drlntn
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.
Nutrition Facts : Calories 555.2, Fat 38.3, SaturatedFat 14, Cholesterol 40.9, Sodium 448.3, Carbohydrate 44.5, Fiber 2.4, Sugar 32.9, Protein 13.4
MILE-HIGH PEANUT BUTTER PIE
One of my very best friends shared this recipe with me. She made it for one of our basketball nights and I fell in love with it. A very light and fluffy pie.
Provided by Jill Elting
Categories Pies
Time 3h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees Mix graham cracker, sugar and butter until well blended; press into bottom and up sides of a 9 inch pie plate. Bake 8 minutes and cool
- 2. Beat Chocolate pudding and 1 cup of milk with a whisk for 2 min.(pudding will be thick). Spread onto cooled crust. Whip cream cheese with electric mixer, add 1/2 cup peanut butter and whip together until smooth and creamy. Add other 1 cup of milk and vanilla pudding; mix for 2 minutes. Fold in 1 cup of cool whip; blend well. Spread vanilla mixture over chocolate mixture in pie plate. Spoon and spread remaining cool whip over top of vanilla pudding layer.
- 3. Refrigerate 3 hour. When ready to serve, microwave the 2 tablespoons of remaining peanut butter in small dish for 15 seconds or until warm enough to drizzle. Drizzle over pie. Melt the chocolate chips as directed on package and drizzle over pie. I warm both the peanut butter and chocolate in small bowls and then transfer them to small snack size zip-lock bags, cut off tiny corner and gently squeeze and drizzle over pie.
MILE HIGH PIE
A specialty of Hotel Pontchartrain, New Orleans
Provided by Food Network
Categories dessert
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine walnuts and biscuits. Add butter and mash thoroughly.
- Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
- When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
- Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
- Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.
MILE-HIGH PEANUT BUTTER-BROWNIE PIE
Steps:
- Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
- In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
- Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
MILE HIGH PEANUT BUTTER BROWNIE PIE
I'm submitting this recipe as I found it, but honestly, the pie crust is not needed. I have made it with and without the crust - I like it with, but then, I go into a rapture over good pie crust (homemade, not packaged). Recipe found at Tablespoon.com. Please note that cooling time is not included in preparation time here ... you'll need to add an hour or two for that.
Provided by Pinay0618
Categories Pie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
- In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
- Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 452.7, Fat 34.8, SaturatedFat 14.8, Cholesterol 46.1, Sodium 231.8, Carbohydrate 30.2, Fiber 1.4, Sugar 21.7, Protein 7.7
PEANUT BUTTER PIE
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
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
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