Frozen Peanut Butter Pie - Dished #Shorts
On today's Dished #shorts we're making Frozen Peanut Butter Pie
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If you love this how-to-make frozen peanut butter pie recipe let us know what you think in the comments below! #dished #peanutbutter #pie
Ingredients for making no-bake peanut butter ice cream pie:
Crust:
33 Oreos
3 tbsp (24g) peanuts
1/2 cup (113g) butter, melted
Filling:
8 oz (250 g) cream cheese, softened
1/2 cup (110g) raw sugar
1 cup (240g) peanut butter
2 tsp (10ml) vanilla extract
1 cup (235ml) whipping cream
1 tbsp (13g) sugar
Topping:
1 cup (160g) chocolate chips
2 tbsp (28g) butter
2 tbsp (30ml) whipping cream
1/2 cup (75g) coarsely chopped peanuts
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No Oven Required Decadent Peanut Butter Pie
An easy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes! Today’s recipe is made from scratch, no store-bought Cool Whip required.
RECIPE:
Ingredients
Oreo Crust
24 Oreo sandwich cookies
5 Tablespoons melted butter (70g)
Peanut Butter Pie Filling
12 oz cream cheese softened (340g)
1 1/2 cups creamy peanut butter (375g)
2 1/4 cups powdered sugar, divided (280g)
1 teaspoon vanilla extract (5ml)
1 1/2 cups heavy cream (355ml)
For Whipped Cream Topping (optional)
3/4 cup heavy cream (175ml)
1/4 cup powdered sugar (30g)
1/2 teaspoon vanilla extract
Chocolate syrup, for drizzling optional
crushed Reese's Pieces for decorating optional
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Instructions
00:00 Introduction
Oreo Crust
00:24 Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
00:58 Add melted butter and pulse until well-combined.
01:28 Pour cookie crumb/butter mixture into the bottom of a 9 1/2 pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
02:08 Place in freezer while you assemble your filling.
Peanut Butter Pie Filling
02:16 In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
03:26 Gradually add 1 1/4 cup (155g) of powdered sugar, stirring until completely combined.
03:37 Stir in vanilla extract.
04:09 Pour 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 cup (125g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved.
05:17 Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth (don't over-mix).
06:02 Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving.
Homemade Whipped Cream Topping*
06:57 For the whipped cream topping, combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.
07:09 Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator when not enjoying because it loses its firmness quickly at room temperature.
Notes
*Works best when prepared shortly before serving and after pie filling has had time to set.
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Cold As A Ghost Frozen Peanut Butter Pie
Inspired by my recent experience getting ghosted while dating, this pie has bitter sweet chocolate for the conflicting swirl of emotions I was feeling; hazelnut crust and peanut butter filling for a particular body part I suspect my ghost was lacking; frozen for the chill you feel while being haunted by a ghost; and cayenne pepper for the burning retort I’d say to my ghost if I ever had the opportunity.
Full recipe |
Frozen Peanut Butter Pie
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This rich and creamy summer classic is a great dessert choice for your next summer gathering. Frozen Peanut Butter Pie is a slice of heaven on a warm summer evening.
Frozen Peanut Butter Cup Pie
RECIPE:
FROZEN PEANUT BUTTER PIE RECIPE - Fifteen Spatulas
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Frozen Peanut Butter Pie Recipe:
Ingredients:
For the chocolate graham cracker crust:
1 sleeve of chocolate graham crackers*
⅓ cup sugar
6 tbsp melted butter
For the peanut butter pie filling:
8oz package cream cheese, softened
1 cup chunky peanut butter (can use creamy if preferred)
1.25 cups confectioner’s sugar
1 tsp vanilla extract
1.5 cups whipping cream
extra whipped cream, for garnish
chopped peanut butter cups, for garnish
Directions:
To make the graham cracker crust, either pulse the graham crackers into crumbs in a food processor or bash it up in a bag with a rolling pin. Stir together the crumbs and sugar, then stir with the melted butter to moisten. Pour the crumbs into a pie plate and compact down and up the sides with your fingers or a cup. Bake the crust at 350 degrees F for 8 minutes, then let it cool for at least an hour.
To make the peanut butter pie filling, combine the cream cheese and peanut butter and whip with an electric mixer until combined. Add the confectioner’s sugar and vanilla and whip those in.
In a separate bowl, whip the cream until thick and fluffy (soft to stiff peaks). Add the cream to the peanut butter in 4 installments. First stir in ¼ of the whipped cream, then fold in the next three installments, to lighten the peanut butter. Spoon the filling into the cooled graham cracker crust, cover with plastic wrap, and freeze for 2 hours.
To serve, garnish the peanut butter pie with whipped cream and chopped peanut butter cups. Let the pie stand for 5 minutes before serving. Enjoy!
*You can also use 1.5 cups of purchased graham cracker crumbs
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Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.