Peanut Butter Pie Recipes

Frozen Chocolate Peanut Butter Pie

Great summertime treat!

Ingredients:

• 1 large box instant chocolate pudding, prepared
• 1 cup peanut butter, chunky or smooth
• I small tub whipped cream
• 1 chocolate graham cracker pie crust

Directions:

Combine pudding, peanut butter, and whipped cream. Place in the pie shell. Freeze and share.

Source: Old as dirt- recipe came from a friend

By Linda from Lebanon, PA

Peanut Butter Pie

Ingredients

Crust:

• 2 cups graham cracker crumbs, crushed
• 1/2 cup peanuts, crushed
• 1/2 cup sugar
• 1/2 cup margarine, melted

Filling:

• 2 pkgs. cream cheese (8oz. size)
• 1 cup sugar - 1 Tbsp.
• 1/2 cup peanut butter
• 2 Tbsp. milk
• 1 carton Cool Whip (8oz.)

Directions

Mix the graham cracker crumbs, peanuts, sugar and margarine together. Press into a 9x13 inch glass pan and put in freezer.

With an electric mixer, mix the cream cheese, sugar, peanut butter and milk together, adding Cool Whip last. Pour the mixture over the top of a graham cracker crust and freeze. Best if eaten frozen.

By Robin from Washington, IA

Peanut Butter Pie

This is a good dessert for hot weather because it is chilled before serving.

Ingredients:

• 1 chocolate cookie pie crust
• 1 cup Jif creamy peanut butter
• 8 oz. pkg. cream cheese
• 1/2 cup sugar
• one carton (12 oz.) Cool Whip whipped topping, divided
• 1 jar Smuckers Hot Fudge ice cream topping

Directions:

Beat peanut butter, cream cheese and sugar. Gently fold in 3 cups Cool Whip. Spoon into pie shell and smooth to edges of pie shell.

Microwave topping for 1 minute. Spread over pie. Refrigerate until serving time. Top with rest of Cool Whip, leaving 1-2 inch gap between crust and toppings.

Source: recipe is from Jif Peanut Butter website. I use store brands vs. name brands because they are cheaper.

By indianlady from Boonville, NC

Heavenly Peanut Butter Pie

Ingredients

• 1 package cream cheese, softened (8oz.)
• 1 cup peanut butter (creamy or chunky)
• 1 cup powdered sugar
• 1 container frozen whipped topping, thawed
• 1 prepared graham cracker pie crust

Directions

In large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar. Fold in whipped topping; spoon into crust. Refrigerate until chilled, at least 5 hours.

By Robin from Washington, IA

Mouthwatering Chocolate Peanut Butter Pie

This pie has a crunchy crust. Also it has a very creamy middle. It is chocolate and has a peanut butter taste. It needs to go in the refrigerator and it is a cold pie. It's perfect for the hot summers because you don't even need to bake it!

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1 (12 oz.) container firm silken tofu
• 1/2 cup maple syrup
• 1 cup creamy peanut butter
• 1 (9 inch) graham cracker crust
• some chopped chocolate covered pretzels (optional)

Directions:

1. Mix all the ingredients in a food processor.
2. Warm over medium heat.
3. Pour mixture into pre-made pie crust and refrigerate for at least 4 hours before serving.

This pie may be frozen and thawed for use at a later time. It does not require any baking. You may decorate with fruit or whipped topping, as desired.

Source: a friend gave it to us

By Margeaux L. from Mesa, AZ

Peanut Butter Swirl Pie

This makes a great dessert for potlucks!

Ingredients:

• graham cracker crust
• 2/3 cup crunchy peanut butter
• 1/4 cup dark Karo syrup
• 3 Tbsp. water

Directions:

Freeze graham cracker crust. Blend rest of ingredients together. Swirl mixture through 1 qt. soft vanilla ice cream. Spoon into crust and freeze.

By Robin from Washington, IA

Peanut Butter Pie

Love this because it's so quick to fix!

Ingredients:

• 3/4 cup powdered sugar
• 1/3 cup peanut butter
• 1 (3 oz.) box instant vanilla pudding
• 2 cup milk
• 1 (8 oz.) carton Cool Whip
• 1 (9 inch) baked pie crust

Directions:

Blend powdered sugar and peanut butter until crumbly. Put 3/4 of crumbs in bottom of pie crust. Mix pudding according to directions on box. Pour into 9 inch baked pie shell. When set, top with Cool Whip and remaining crumbs.

By Robin from Washington, IA

Frozen Peanut Butter Pie

Crust

• 24 peanut butter sandwich cookies
• 5 Tbsp. butter, melted

Crush cookies and mix with butter. Press in 9 inch pie pan.

Filling

• 1 package cream cheese, softened
• 1 cup creamy peanut butter
• 3/4 cup white sugar
• 1 Tbsp. vanilla
• 1 tub whipped topping, divided

Mix cream cheese, peanut butter, sugar and vanilla until well blended. Gently stir in 1 1/2 cup whipped topping; spoon into crust. Garnish with remaining whipped topping and additional cookies, if desired. Freeze. Delicious!

By Robin from Washington, IA

Bob Evans Peanut Butter Pie (Copycat)

Ingredients:

• 1 (5 oz.) pkg. Jell-O Instant Vanilla Pudding
• 2 cups cold skim milk
• 1/2 cup whipping cream, whipped
• 1 1/4 cup creamy peanut butter
• 1 prebaked pie shell of your choice, lightly browned (use either a ready made, refrigerated crust or bake your own)
• 1 (8 oz.) container of Cool Whip (or store brand equivalent)
• chocolate syrup and crushed peanuts for garnish

Directions:

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, and peanut butter. Whisk until completely blended.

Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts. Cover, chill 2 hours, and serve.

Source: http://restaurant.recipes-network.net

By Kevin