18 January, 2012

Peanut Butter Pie (recipe roundup)

This post contains three Peanut Butter Pie recipes.

  • Mimi's Frozen Peanut Butter Pie (1996)
  • Peanut Butter Chocolate Refrigerator Pie (2012)
  • Peanut Butter Cup Frozen Pie (ca. 2012)

Mimi's Frozen Peanut Butter Pie ingredients
Makes 8 servings
1/3 box chocolate graham crackers
6 Tbsps butter, melted

1 (8-oz) pkg cream cheese, softened
16-oz peanut butter
1 (14-oz) can sweetened condensed milk
1 tsp vanilla
1 tsp lemon juice
9-oz frozen whipped topping, thawed
4 Heath Bars, crushed

Additional whipped topping

Mimi's Frozen Peanut Butter Pie directions
Crush graham crackers and add melted butter to make crust. Press into greased 9-inch pie pan.

Beat together cream cheese and peanut butter. Mix in milk, vanilla and lemon juice; beat until smooth. Fold in whipped topping and crushed Heath Bars. 

Spoon into 9-inch graham cracker pie shell. Cover and freeze until firm.

Just before serving, garnish with additional whipped topping.

Lou M contributed her grandmother Mimi's recipe to the Memphis Child Advocacy Center & Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 222.

Peanut Butter Chocolate Refrigerator Pie ingredients
Makes 6 to 8 servings
1 cup peanut butter
1 (8-oz) pkg cream cheese, softened
1/2 cup sugar
1 (12-oz) container whipped topping (4.5 cups; divided use)
1 (9-inch) prepared chocolate graham cracker crust
1 (12-oz) jar hot fudge topping (divided use)

Peanut Butter Chocolate Refrigerator Pie directions
Prepare filling
In a large bowl, use an electric mixer on Medium speed to beat together the peanut butter, cream cheese and sugar.

Gently mix in 3 cups whipped topping; combine thoroughly. 

Assemble pie and refrigerate
Spoon filling into pie shell; use spatula to smooth the top.

Spoon 2 Tbsp of the hot fudge topping into the corner of a resealable food storage bag; set aside.

Microwave remaining hot fudge on High for one (1) minute; stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set.

Add topping; garnish and refrigerate
Being careful not to mix the two layers, spread remaining whipped topping (1.5 cups) over the hot fudge layer.

Cut a small corner from bag containing topping; squeeze to drizzle over pie. Refrigerate until ready to serve.

Adapts Examiner.com

Peanut Butter Cup Frozen Pie
Makes 10 servings
1 2/3 cups (10-oz) peanut butter chips
1/2 cup milk
1 (14-oz) can sweetened condensed milk (divided use)
2 (8-oz) pkgs cream cheese, softened
1 Tbsp vanilla extract
16 miniature peanut butter cup candies, coarsely chopped
1 cup frozen whipped topping, thawed
1 (9-inch) prepared chocolate pie crust

Peanut Butter Cup Frozen Pie directions
Melt peanut butter chips
In a medium saucepan over Low heat, combine the peanut butter chips, milk and 1/2 cup of the sweetened condensed milk. Cook until mixture is thick and smooth, stirring constantly. Remove saucepan from heat; set aside to cool to room temperature.

Prepare cream cheese filling
In a large bowl with an electric mixer on Medium speed, beat cream cheese until light and fluffy. Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cup candy.

Finish peanut butter filling
Add whipped topping to cooled peanut butter mixture, blending completely with a spoon. 

Assemble pie in layers and freeze
Pour peanut butter mixture and cream cheese mixture alternately into pie crust, ending with cream cheese mixture. Swirl with a knife to get a marble effect. Cover and freeze until firm.

Let stand at room temperature for ten (10) minutes before serving. Garnish with additional whipped topping and peanut butter cups.

Adapts Mr. Food recipe via Indiana News Center.

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Dessert > Pie > freezer
Dessert > Pie > fridge
peanut butter

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