Time 10m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.
Yield 8 Number Of Ingredients 9 Steps:
Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended. In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined. Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool. To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.
Yield 8 Number Of Ingredients 6 Steps:
Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust. Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.
Time 40m Yield 1 pie, 8-10 serving(s) Number Of Ingredients 10 Steps:
Whip the butter & peanut butter until light and fluffy. Add the sugar & vanilla, whip until combined. Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg. Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.) Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust. Top with the pb mixture, refrigerate. Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.
Time 20m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 12 Steps:
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.
Time 20m Yield 8 serving(s) Number Of Ingredients 9 Steps:
.Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust and smooth top. For topping, combine the chocolate chips and coffee in a microwave-proof bowl. Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave). Stir until smooth. Cool chocolate slightly and pour over filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts, if desired.
Time 8h30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Filling. Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy. Gently fold in half the beaten heavy cream, then fold in remaining cream until blended. Spread this mixture onto the crust, smoothing the top. Topping. Combine chocolate chips and coffee in a microwave proof dish. Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes. Stir until smooth. Cool slightly. Pour the topping over top of the filling. Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night. Sprinkle with chopped peanuts.
Time 15m Yield 1 pie, 6 serving(s) Number Of Ingredients 6 Steps:
Beat peanutbutter, sugar, and cream cheese together. Scoop out half of the whipped cream into the peanutbutter mixture and fold. Pour into pie shell. Spread remaining whipped cream over top of the pie. Decorate with chocolate or peanutbutter chips or both if you like.
More about “peanut butter silk pie ii recipes”
Number Of Ingredients 7 Steps:
Heat up hot fudge in microwave and then pour a half inch thick layer over the botom of the graham cracker crust In a mixing bowl, whip together the sugar, peanut butter, and cream cheese, then carefully stir in the 3 cups of cool whip. this is the peanut butter silk. Pour into pie pan on top of the hot fudge. Top the peanut butter silk with another 2 cups or so of cool whip-as kind of a “frosting”. Heat up hot fudge and drizzle decoratively over the top of the cool whip-the pie will look so professional people will ask you where you bought it!! Optional-you can mix a little peanut butter with the hot fudge to change the flavor of your top drizzle! Keep this pie cold until ready to serve!!
