Time 10m Yield 6-8 servings. Number Of Ingredients 7 Steps:
In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Time 4h15m Number Of Ingredients 7 Steps:
Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour. Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry. Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight). Sprinkle top with peanuts, and serve.
Time 2h20m Yield 8 Number Of Ingredients 11 Steps:
Stir confectioners’ sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust. Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours. Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Time 15m Yield 8 servings. Number Of Ingredients 6 Steps:
In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.
Time 2h15m Yield 8 servings Number Of Ingredients 11 Steps:
Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
Time 1h30m Yield 1 pie Number Of Ingredients 7 Steps:
Combine corn syrup, sugar, eggs, vanilla, and peanut butter; blend well. Pour into pie shell and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 35 minutes; cool. To serve, top with whipped cream.
More about “southern peanut butter cream pie recipes”
Time 30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
To prepare the Custard:. Scald 1 1/2 cups of the milk in double-boiler. Combine sugar, salt, cornstarch in mixing bowl. Add remaining 1/2 cup milk to that mixture; pour into scalded milk. Cook (stirring) until thick. Slightly beat egg yolks. Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer. Remove from heat and add butter and vanilla. Custard should be pretty thick. Chill well. To prepare Peanut Butter Crumbs:. Mix together confectioner’s sugar and peanut butter until crumbly. Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust. Add chilled custard, top with whipped cream and remainder of peanut butter crumbs.
