Peanut Butter Pie Best Recipes


peanut butter pie

Peanut butter pie is a type of dessert that typically consists of a peanut butter-flavoured filling in a pie crust. It can also include other ingredients such as chocolate, whipped cream, or bananas. Peanut butter pies are often served cold or frozen and can be made with either a graham cracker crust or a traditional pastry crust. Here are the top famous and best Peanut Butter Pie Recipes.

1. Peanut Butter Mousse Pie

A close up of food

Ingredients:

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/2 teaspoon ground cinnamon

6 tablespoons butter, melted

FILLING:

2 packages (8 ounces each) of cream cheese, softened

1 cup peanut butter

1 cup confectioners’ sugar

1 teaspoon vanilla extract

TOPPING:

1 cup heavy whipping cream, whipped

1/4 cup chopped peanuts, optional

Directions:

In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 30 minutes.

In a large bowl, beat the cream cheese, peanut butter, confectioners’ sugar and vanilla until smooth. Pour into crust. Refrigerate for 2 hours or until set.

In a small bowl, beat whipping cream on high speed until stiff peaks form; spread overfilling. Sprinkle with peanuts if desired. Store in the refrigerator.

2. Peanut Butter Pie with Oreo Crust

Ingredients:

1 package (14-1/2 ounces) Oreo cookies, divided

1/4 cup butter, cubed

FILLING:

3 tablespoons sugar

2 tablespoons cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, lightly beaten

1 cup peanut butter

1 teaspoon vanilla extract

TOPPING:

1 cup heavy whipping cream, whipped

Directions:

In a food processor, pulse 25 cookies until fine crumbs form; transfer to a bowl. Pulse remaining cookies until finely chopped; set aside. Add butter to crumbs; pulse until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 30 minutes.

In a large saucepan, whisk together sugar, cornstarch and salt. Stir in milk until smooth; cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir 2 minutes longer or until thickened.

Gradually whisk hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in peanut butter and vanilla until smooth. Cool for 10 minutes without stirring.

Pour into crust. Cover surface with plastic wrap; refrigerate for at least 1 hour before serving. Just before serving, in a small bowl, beat whipping cream on high speed until stiff peaks form; spread overfilling. Sprinkle with chopped cookies

3. Chocolate Peanut Butter Pie

Ingredients:

1 package (15-1/4 ounces) Oreo cookies, divided

3 tablespoons butter, melted

FILLING:

2 packages (8 ounces each) of cream cheese, softened

1 cup sugar

3 tablespoons baking cocoa

1 teaspoon vanilla extract

4 eggs, lightly beaten

1 cup creamy peanut butter

TOPPING:

2 cups heavy whipping cream, whipped

Directions:

In a food processor, pulse 25 cookies until fine crumbs form; transfer to a bowl. Pulse remaining cookies until finely chopped; set aside. Add butter to crumbs; pulse until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Freeze for 10 minutes.

In a large bowl, beat the cream cheese, sugar, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in peanut butter just until blended. Pour into crust. Cover surface with plastic wrap; refrigerate for 4 hours or overnight.

Just before serving, in a small bowl, beat whipping cream on high speed until stiff peaks form; spread overfilling. Sprinkle with chopped cookies.

4. Peanut Butter Chocolate Pie

Ingredients:

1 unbaked 9-in. pie shell

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

3 cups milk

4 egg yolks, lightly beaten

6 tablespoons peanut butter, divided

2 ounces unsweetened chocolate, melted and cooled

1 teaspoon vanilla extract

TOPPING:

1 cup heavy whipping cream, whipped

Directions:

Preheat the oven to 350°. Place pie shell on a baking sheet. Bake for 8-10 minutes or until golden brown. Cool on a wire rack.

In a large saucepan, whisk together sugar, cornstarch and salt. Stir in milk until smooth; cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir 2 minutes longer or until thickened.

Gradually whisk hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in 3 tablespoons peanut butter, chocolate and vanilla until smooth. Cool for 10 minutes without stirring.

Pour into crust; spread remaining peanut butter over top. Refrigerate for 4 hours or overnight. Just before serving, in a small bowl, beat whipping cream on high speed until stiff peaks form; spread overfilling.

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