How To make Peanut Butter Pie Michael Cook
-MICHAEL COOK MFXH32A 8 ounces Extra crunchy peanut butter
3 ounces Cream cheese
1 cup Powdered sugar
1 Large container of cool whip
Graham cracker crust Chocolate is best 1 package Small of peanuts -- crushed
Mix the peanut butter,cream cheese,powdered sugar,and 1/2 of the cool whip together,well.Put into crust,cover with remaining cool whip,sprinkle the nuts on top and chill in refrigerator.
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Peanut butter pie isn't just delicious - it's incredible. Make incredible peanut butter pie with help from a self-taught pastry chef in this free video clip.
Expert: Michael Mignano
Bio: Michael Mignano's passion for food stemmed from a childhood surrounded by it.
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Series Description: All you need to bring five-star, gourmet cooking into your own home are the right tools and the right recipes. Get tips on how to make wonderful desserts, salads and appetizers at home with help from a self-taught pastry chef in this free video series.
Mom's Peanut Butter Pie | Quick and easy dessert recipe | Simple ingredients in peanut butter pie
Darryl's mom would make this every week for Sunday dinner. She loved this pie with her whole soul.
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Chef Kevin Belton's chocolate peanut butter pie recipe
Ingredients
25 OREO cookies
5 Tbsp. unsalted butter, melted
8 oz. cream cheese, room temperature
1 cup peanut butter
1 1/4 cup confectioner sugar
16 oz. whipped topping
1/2 cup chocolate fudge topping
Toppings
creamy peanut butter
chocolate fudge
peanuts, (chopped)
OREO cookies, (chopped)
In a food processor, crush 25 OREO cookies. Add the melted butter and pulse until fully blended.
Place into a 9 inch pie dish and spread out and flatten using the bottom of a measuring cup to form a crust.
Place crust in fridge for 10 minutes.
In a mixing bowl, add cream cheese, 1 cup peanut butter and confectioners sugar. Use a hand or stand mixer to beat the ingredients until smooth and creamy. Add half the whipped topping and beat again to create the pie filling.
Remove crust from fridge, add the pie filling and spread out evenly using a spatula.
Heat up 1/2 cup of hot fudge in a glass bowl or mug, and microwave for 1 minute. Stir well. Pour the fudge over pie filling and use the back of a spoon to spread out evenly over top.
Place the pie in fridge for another 10 minutes.
Remove pie from fridge, add the other half of the whipped topping spreading it out evenly over top of the chocolate fudge layer.
Garnish the pie however you wish. I placed some peanut butter and chocolate fudge into sandwich bags, warmed them up in the microwave and cut a small corner off each. Then made horizontal and vertical stripes. I then chopped a couple OREO cookies and some peanuts to decorate the edges of the pie.
Chill in the refrigerator until ready to serve. You can make this dessert a day ahead of time.
NOTE: to make this just a little lighter, I made this with sugar free chocolate topping and light cream cheese.
Peanut butter pie
An Zebley, chef and owner of Yum Bakery, shows how to make a peanut butter pie.
Super Simple Peanut Butter Pie | How To Make Peanut Butter Pie
Nothing complicated here! Satisfy your sweet tooth with this super simple peanut butter pie. Grab a bite (or 20!) and indulge in a little bit of heaven.
Corresponding Blog Post
Ingredients
8 oz of cream cheese, softened
1 cup of confectioners sugar
1/2 cup of peanut butter (up it to 3/4 if you want the pie more rich!)
8 oz cool whip
one graham cracker pie crust
How To Make It
Start out by softening the cream cheese. It's much easier to work with if everything is good and soft prior to mixing! You can leave it at room temperature for a while or pop in the microwave a few seconds to speed up the process.
Next, add the cream cheese, confectioners sugar, peanut butter and cool whip into a large bowl. Beat with a mixer until everything is well combined.
Once the filling is ready simply dump into the graham cracker crust and smooth everything out evenly.
Pop the pie into the refrigerator a couple of hours to set up and enjoy!
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