Peanut Butter Creme Cheese Pie

Ingredients:
20 Oreo cookies, crushed
1/4 cup butter
3 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1/2 cup milk
3/4 cup cool whip

Mix crushed cookies with butter and press into pie plate. Bake at 400ºF for 5 minutes, then cool.
Combine cream cheese, peanut butter, sugar and milk, stirring until smooth.
Pour into prepared crust and refrigerate.
Immediately before serving, top with cool whip

Peanut Butter Chocolate Pie



CRUST:

1 c Graham wafer crumbs

1/4 c Granulated sugar

1/4 c Butter, melted



FILLING:

12 oz Cream cheese

12 oz Peanut butter

1 c Granulated sugar

1 c Whipping cream



TOPPING:

1/2 c Granulated sugar

1/2 c Whipping cream

1 tsp Vanilla

4 oz Semisweet chocolate

4 T Butter



To prepare crust, combine crumbs, sugar and melted butter. Press

firmly over bottom of a 9-inch springform pan. Bake crust in a 350F

oven for 10 minutes then cool completely. To prepare filling,

combine cream cheese, peanut butter and sugar with an electric mixer

on high speed. Whip cream and fold into peanut butter mixture.



Spoon into springform pan. To prepare topping, combine sugar, cream and

vanilla in saucepan and stir. Place over medium-high heat and bring

to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove

pan from heat, add chocolate and butter. Stir with wooden spoon until

chocolate has melted and mixture becomes quite shiny, about 5 minutes.

Pour chocolate over filling, refrigerate at least 8 hours or overnight.

Peanut Butter Chocolate Pie



CRUST:

1 c Graham wafer crumbs

1/4 c Granulated sugar

1/4 c Butter, melted



FILLING:

12 oz Cream cheese

12 oz Peanut butter

1 c Granulated sugar

1 c Whipping cream



TOPPING:

1/2 c Granulated sugar

1/2 c Whipping cream

1 tsp Vanilla

4 oz Semisweet chocolate

4 T Butter



To prepare crust, combine crumbs, sugar and melted butter. Press

firmly over bottom of a 9-inch springform pan. Bake crust in a 350F

oven for 10 minutes then cool completely. To prepare filling,

combine cream cheese, peanut butter and sugar with an electric mixer

on high speed. Whip cream and fold into peanut butter mixture.



Spoon into springform pan. To prepare topping, combine sugar, cream and

vanilla in saucepan and stir. Place over medium-high heat and bring

to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove

pan from heat, add chocolate and butter. Stir with wooden spoon until

chocolate has melted and mixture becomes quite shiny, about 5 minutes.

Pour chocolate over filling, refrigerate at least 8 hours or overnight.

Peanut Butter Cheesecake Pie



Crust �?BR>
2 cups graham cracker crumbs

6 tablespoons melted butter

2 tablespoons granulated sugar

(or, one Oreo ready made pie shell)



Filling �?BR>
1/2 jar of smooth peanut butter

1 8 ounce block of cream cheese, softened

1 cup confectioner'<WBR>s sugar

1/2 small tub of whipped cream



Topping �?BR>
1/2 small tub of whipped cream

1/2 jar of smooth peanut butter, melted over low heat

1/2 cup Spanish peanuts



If making homemade graham cracker crust, mix all the

crust ingredients together and press into a glass pie

pan. Blend together the filling ingredients and spoon

into the pie shell. Place in refrigerator and chill

for one hour. Then melt the peanut butter over very

low heat in a small saucepan. Let cool slightly.

Smooth whipped cream over the top of the chilled pie,

drizzle the top with melted peanut butter, and

sprinkle with Spanish peanuts to garnish. Keep

refrigerated.

Peanut Butter Pie

1 (9 inch) baked pie shell or graham cracker pie shell
3 egg yolks
Pinch of salt
2 1/2 c. milk
3/4 c. sugar
1/2 c. flour
1 tsp. vanilla
1/2 c. creamy peanut butter

1/4 cup sugar
1 Tbl Karo Light Corn Syrup

Combine egg yolks, salt and milk, mix well. Place in heavy
saucepan and cook over low heat, stirring until warm. Combine
sugar and flour; gradually add to milk mixture, stirring
constantly until thickened. Boil 1 minute. Remove from heat.
Stir in vanilla and peanut butter. Pour into cooled pie shell
and cool completely
Combine 1/4 cup sugar and Karo® corn syrup in small saucepan.
Cook over medium heat, stirring constantly, until light golden.
Quickly drizzle over chilled pie. Chill 15 minutes longer and
serve immediately or topping will soften.

Peanut Butter and Milk Chocolate Chip Cookie Pie



1/2 cup (1 stick) butter or margarine, softened

2 eggs, beaten

2 teaspoons vanilla extract

1 cup sugar

1/2 cup all-purpose flour

1 cup Milk Chocolate Chips

1 cup Peanut Butter Chips

1 cup chopped pecans or walnuts

1 unbaked 9-inch pie crust

Sweetened whipped cream or ice cream(optional)



Heat oven to 350°F.



Beat butter in medium bowl; add eggs and vanilla. Stir

together sugar and flour; add to butter mixture. Stir

in milk chocolate chips, peanut butter chips and nuts;

pour into unbaked pie crust.



Bake 50 to 55 minutes or until golden brown. Cool

about 1 hour on wire rack; serve warm with sweetened

whipped cream or ice cream, if desired. 8 to 10

servings.



To reheat: One slice at a time, microwave at HIGH

(100%) 10 to 15 seconds.

Peanut Butter - Chocolate Mousse Pie



1 (9-inch) pie crust, baked and cooled

1-2/3 cups (10-ounce package) Peanut Butter Chips,

divided

1 package (3 ounces) cream cheese, softened

1/4 cup powdered sugar

1/3 cup plus 2 tablespoons milk, divided

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

1/2 cup sugar

1/3 cup Cocoa

1 cup (1/2 pint) cold whipping cream

1 teaspoon vanilla extract



Melt 1-1/2 cups peanut butter chips. Beat cream

cheese, powdered sugar and 1/3 cup milk in medium bowl

until smooth. Add melted chips; beat well. Beat in

remaining 2 tablespoons milk. Spread into cooled

crust.



Sprinkle gelatin over cold water in small bowl; let

stand 1 minute to soften. Add boiling water; stir

until gelatin is completely dissolved. Cool slightly.

Combine sugar and cocoa in medium bowl; add whipping

cream and vanilla. Beat on medium speed of mixer until

stiff; pour in gelatin mixture, beating until well

blended. Spoon into crust over peanut butter layer.

Refrigerate several hours. Garnish with remaining

chips. Cover; refrigerate leftover pie.

PEANUT BUTTER PIE

2 (9-inch) graham cracker pie crusts
2 (8 oz.) cream cheese
1-1/2 cups brown sugar
12 oz. Cool Whip
1 cup peanut butter

Beat brown sugar & cream cheese until really fluffy. Add Cool
Whip & peanut butter. Pour into crust & refrigerate.

Peanut Butter and Milk Chocolate Chip Cookie Pie



1/2 cup (1 stick) butter or margarine, softened

2 eggs, beaten

2 teaspoons vanilla extract

1 cup sugar

1/2 cup all-purpose flour

1 cup Milk Chocolate Chips

1 cup Peanut Butter Chips

1 cup chopped pecans or walnuts

1 unbaked 9-inch pie crust

Sweetened whipped cream or ice cream(optional)



Heat oven to 350°F.



Beat butter in medium bowl; add eggs and vanilla. Stir

together sugar and flour; add to butter mixture. Stir

in milk chocolate chips, peanut butter chips and nuts;

pour into unbaked pie crust.



Bake 50 to 55 minutes or until golden brown. Cool

about 1 hour on wire rack; serve warm with sweetened

whipped cream or ice cream, if desired. 8 to 10

servings.



To reheat: One slice at a time, microwave at HIGH

(100%) 10 to 15 seconds.