Do You Have A Recipe For Peanut butter Pie's?

Question

PLease Let Me Know If You Do My Grandma Is Lookink For One Thanks A Lot.

Answer 1

Peanut Butter Silk Pie Recipe
This peanut butter silk pie has a graham cracker crust, a thin layer of fudge, and a cream cheese - peanut butter filling. Make this special and delicious dessert for any occasion. This recipe uses chocolate fudge cooked to soft ball stage, but you can use your own favorite fudge recipe.

Peanut Butter Silk Pie
graham cracker crust for 9-inch pie*

Fudge Layer
1 cup granulated sugar
2 ounces bittersweet chocolate
1/3 cup evaporated milk
1 tablespoon corn syrup
1 heaping tablespoon peanut butter

Filling
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk
2 cups whipped topping

*Purchase a large graham cracker crust or make your own:
Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375° for about 7 minutes before filling.

In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.

In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

To test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

Answer 2

The crust is oreo cookies crumbled and smashed to the pie pan. With 1/4 stick melted butter or margarine. I just pour that over the crumbs. Then Mix one tub cool whip,1/2 cup creamy peanut butter, and 3tbls sugar. Just fold this stuff so the coolwhip doesnt deflate. Spoon into pie pan and chill of a few hours before serving. It's very yummy! Good Luck!

Answer 3

This pie is really good and easy to make.

Peanut Butter Pie

1/2 cup peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup milk
8 ounces whipped topping
1 9-inch graham cracker crust or 9 inch pie shell

1. Mix cream cheese until fluffy.
2. Blend in peanut butter and powdered sugar, mix well.
3. Slowly add milk.
4. Fold in topping.
5. Put in prepared 9 inch graham cracker crust or 9 inch pastry shell.
6. Freeze until set and serve.

Recipezaar has a lot more peanut butter pie recipes
http://www.recipezaar.com/recipes.php?q[]=peanut+butter+pie&ls=h

Answer 4

Creamy Peanut Butter Pie Serving length : 8 2 cups graham cracker crumbs 6 tablespoons melted butter a million cup gentle peanut butter a million pound cream cheese -- at room temperature a million- a million/2 cups confectioners’ sugar a million/3 cup milk a million/4 cup chopped roasted peanuts 6 cups sweetened heavy cream -- whipped until thick a million/2 cup chopped salted peanuts 4 oz. chocolate curls and shavings 2 cups chocolate sauce, slightly heat Preheat the oven to 350 levels. In a bowl combine the crumbs, butter and a million/4 cup of the peanut butter. blend thoroughly. Press the aggregate right into a 9-inch spring-type pan. Bake until golden and crisp, approximately 6 to eight minutes. do away with from the oven and cool thoroughly. using an electric mixer, beat the cream cheese with sugar until gentle. upload the relax 3/4 cup peanut butter. Beat until gentle. upload the milk and roasted peanuts and beat properly. Fold 4 cups of the whipped cream into the peanut butter mixture and spoon into the arranged pan. cover with plastic wrap and refrigerate until business enterprise, approximately 2 hours. do away with from the refrigerator and spoon the relax whipped cream over the full pie. Slice into man or woman servings. Garnish with the peanuts, chocolate shavings and chocolate sauce. Chocolate Sauce Serving length : a million-a million/2 Cups 3/4 Cup 0.5-and-0.5 a million Tbsp Unsalted Butter a million/2 lb Semisweet Chocolate Chips a million/4 Tsp organic Vanilla Extract combine the 0.5-and-0.5 and butter in a small heavy-bottomed saucepan over medium warmth. warmth the aggregate until a skinny paper-like dermis looks on the coolest. do no longer boil. upload the chocolate and vanilla and stir until the chocolate melts and the aggregate is gentle. do away with from the warmth and enable cool.

Answer 5

Here's a couple of recipes....

Peanut Butter Pie X
INGREDIENTS
2 cups chocolate cookie crumbs
1/2 cup white sugar
1/2 cup butter, melted

12 ounces cream cheese, softened
1 1/2 cups peanut butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
3/4 cup semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Make crust.
In a large bowl, combine chocolate crumbs, 1/2 cup sugar and 1/2 cup butter and press into a 10 inch round springform pan or fluted pie pan. Bake for 10 minutes. Remove from oven and cool.
In a large bowl, combine the cream cheese, peanut butter, sugar and vanilla. Beat on medium speed until smooth.
In a separate bowl, beat whipping cream until stiff peaks form. Fold into peanut butter mix. Pour into pie crust. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Drizzle melted chocolate on top of pie.
Refrigerate 4 hours or until set.


Chocolate Covered Peanut Butter Pie
1 1/2 cups crushed chocolate cookies
1 cup peanut butter, in all
1/4 pound cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, in all
6 ounces semi-sweet chocolate, chopped

Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.

Answer 6

No Bake Peanut Butter Pie
INGREDIENTS
1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
2 teaspoons chocolate syrup
DIRECTIONS
To Make Crust: In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat. Gently stir in rice cereal until all pieces are completely coated.
Press mixture into bottom and up sides of a lightly greased 9 inch pie pan. Let chill for 30 minutes.
To Make Filling: In a large bowl, beat cream cheese until fluffy. Beat in condensed milk and peanut butter to cream cheese until smooth. Stir in lemon juice and vanilla, then fold in whipped cream.
Pour mixture into pie crust. Drizzle syrup over top of pie; gently swirl with a spoon. Cover and refrigerate pie for 4 hours or until set. Refrigerate leftovers.


Double Layer Chocolate Peanut Butter Pie
INGREDIENTS
1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces
DIRECTIONS
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.