How To make Peanut Butter Pie Key Gourmet
8 ounces softened cream cheese
2/3 cup peanut butter
1 cup sifted powdered sugar
2 tablespoons milk
4 ounces thawed whipped topping
Make a graham cracker or chocolate crumb pie crust (9 inches). Beat cream chee se and peanut butter until smooth. Add sifted powdered sugar, milk, and beat u ntil well mixed. Fold in topping and spoon in pie shell. Chill in freezer 15 minutes. Drizzle chocolate syrup on top (optional).
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How To make Peanut Butter Pie Key Gourmet's Videos
How to make no bake Peanut Butter Pie Recipe
this is an easy peanut butter pie recipe that you can make ahead of time. Keep it frozen and serve it when ever you want to. Learning how to make this pie takes no time and the PB2 and peanut butter vodka take it to a new level.
PEANUT BUTTER PIE
1/2 cup PB2
1/4 cup peanut butter vodka -
8 ounces cream cheese
1/2 powdered sugar
8 ounces whipped topping
1 pretzel pie crust -
1/2 cup peanut butter can be used in place of PB2 and peanut butter vodka
PB2 -
Spring form pan -
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Chocolate Custard Pie with Peanut Butter Whipped Cream
Chef Tom brings the sweetness with this Chocolate Custard Pie with Peanut Butter Whipped Cream prepared on the Yoder Smokers YS640s Pellet Grill.
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*** TIME STAMPS ***
00:00 Intro
00:30 Making the Crust
02:50 Blind Baking the Crust
04:18 Making the Chocolate Custard
08:19 Making the Peanut Butter Whipped Cream
10:51 Putting it All Together
12:08 Making the Brûléed Banana Slices
13:40 Serving the Pie
14:24 Let's Have a Taste
15:01 Outro
Chocolate Cookie Crust Peanut Butter Pie
Here is what you'll need!
Chocolate Cookie Crust Peanut Butter Pie
Servings: 10
INGREDIENTS
24 chocolate sandwich cookies, crushed into crumbs
4 tablespoons butter, melted
8 ounces cream cheese
1 cup creamy peanut butter
8 ounces whipped cream
1 ¼ cups powdered sugar
Cookie crumbs for top
PREPARATION
Preheat oven to 350°F/180°C.
In a bowl mix the cookie crumbs with melted butter.
Pour crumbs into pie dish and pat down to form a crust.
Bake crust for 5 minutes or until set.
In a bowl mix the cream cheese and peanut butter until smooth.
Add in the whipped cream and powdered sugar and mix again until smooth.
Pour mixture over crust and smooth out the top.
Refrigerate or freeze until set, about 1 hour.
Sprinkle the top with cookie crumbs.
Enjoy!
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1990 Dance Funk_Full Mix (1)
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Peanut Butter & Reese Pie (No bake)
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Peanut Butter Ice cream Pie & Homemade Peanut Butter | No-bake
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This is a No-bake, super easy and scrumptious peanut butter ice cream pie anyone would love!
Jeff Mauro Makes a No-Bake Chocolate-Peanut Butter Pie | The Kitchen | Food Network
Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ????
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The Ultimate No-Bake Chocolate-Peanut Butter Pie
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 2 hr 40 min (includes setting time)
Active: 40 min
Yield: 1 9 inch pie
Ingredients
1 cup heavy cream
3/4 cup powdered sugar
1 tablespoon vanilla extract
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup chopped peanut butter cups
1 pre-made graham cracker pie crust
1 recipe Peanut Butter Sauce, recipe follows
1/4 cup chocolate shell ice-cream topping, such as Magic Shell
1 cup crushed roasted salted peanuts
1/4 cup mini chocolate chips
Peanut Butter Sauce:
1/4 cup sweetened condensed milk
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
Directions
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.
Peanut Butter Sauce:
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.
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Jeff Mauro Makes a No-Bake Chocolate-Peanut Butter Pie | The Kitchen | Food Network