No Bake Peanut Butter Pie l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 ½ cups chocolate baking crumbs*
▢½ cup melted butter
▢2 packages cream cheese room temperature, 16 oz or 500 g total
▢1 ½ cup smooth peanut butter
▢1 ½ cup powdered icing sugar
▢1 ½ cup heavy whipping cream 30% fat or higher, cold
▢homemade whipped cream for garnish
Instructions
Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9 pie plate.
In a large bowl, beat cream cheese with an electric mixer on medium until smooth.
Add the peanut butter and sugar and beat until combined.
Add the cream and beat on low until incorporated, then beat on high until thickened and fluffy. Taste the filling and adjust sweetness to taste as desired.
Spread into prepared crust and refrigerate until set, at least 6 hours or overnight.
Garnish with whipped cream, peanut butter drizzle, chocolate shavings and chopped peanuts or as desired.
Quick and Easy Peanut Butter Pie // No Bake Dessert // Summer Pie Recipe
Hey y'all!
This pie literally only has a few ingredients and is so simple to follow. My husbands co-worker makes this for a church and he passed along the recipe to me. I wanted y'all to try it, so I had to get it for you. Yum! Yum!
Recipe Link:
Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Chocolate Peanut Butter Pie is hardcore joy for the serious dessert-lover.
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Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy
Ingredients
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Cook's Note
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
2012 Ree Drummond, All Rights Reserved
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Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
Tammy's Favorite Peanut Butter Cream Cheese Pie
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How to Make No Bake Peanut Butter Pie | Pie Recipe | Allrecipes.com
Get the top-rated recipe for No-Bake Peanut Butter Pie at
Watch how easy it is to make no-bake peanut butter pie. It's rich, creamy and needs no cooking at all. It's the perfect summer dessert. Best of all, this pie is just as good using reduced-fat milk, peanut butter, and other ingredients.
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