Dolly Partons Peanut Butter Pie Recipe Foodcom

PEANUT BUTTER PIE

Steps:

• 1 (9-inch) baked chocolate cookie pie crust
• Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
• Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
• In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
• Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
• If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

DOLLY PARTON'S PEANUT BUTTER PIE

Steps:

• mix together sugar, peanut butter and cream cheese in a bowl.
• Fold in the Cool Whip.
• Pour into crusts and chill.

DOLLY PARTON'S BANANA PUDDING

Steps:

• Preheat oven to 350°F.
• Prepare pudding as directed on box:
• In a deep 2 quart casserole bowl place cookies and bananas mix well set this aside.
• In a saucepan combine 3/4 cup of sugar, flour and salt; with whisk beat in milk until blended and smooth.
• Bring to boil over medium low heat; cook 1 minute, stirring constantly. Remove from heat.
• In another bowl beat egg and egg yolks, add 3 tablespoons of hot milk mixture.
• Stir egg mixture into saucepan cook over low heat 2 minutes, stirring constantly until mixture is hot but Not Boiling.
• Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.
• Prepare meringue topping: In large bowl with mixer on high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form.
• Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around.
• Bake 15 minutes until top is golden.

PEANUT BUTTER AND JELLY PIE

Steps:

• Preheat oven to 425*.
• Let pie crust stand at room temperature 15 minutes.
• Gently unfold crusts onto lightly floured surface.
• Roll to an 11-inch circle.
• Place crust in a deep dish pie plate, pressing dough into bottom and sides.
• sprinkle half of the peanuts over bottom pie crust.
• Bake 10-12 minutes or until golden brown.
• Cool completely.
• Rinse strawberries and gently pat dry on paper towels.
• Select 6 uniformly sized strawberries for garnish, slice each strawberry in half (length wise leaving stems on each half)Set aside.
• Hull remaining strawberries and slice into round slices, arrange slices over bottom of crust.
• In a mixing bowl, mix cream cheese, and peanut butter with a whisk until smooth. Gradually add milk, whisking until smooth.
• Add half of the whipped topping and all of pudding mix, mix until smooth.
• Immediately spoon filling into crust spreading evenly.
• Whisk jam until smooth, pour over center of filling.
• Spread jam into a 6 inch circle.
• Using a star tip on a cake decorater, filled with remaining whipped topping, pipe rossettes around edge of pie.
• Sprinkle remaining peanuts over pie.
• Arrange strawberries, cut side up over whipped topping border.
• Chill 30 minutes.

DOLLY PARTON'S DUMP CAKE

Steps:

• Grease and flour a 9 by 13" cake pan.
• Put the dry yellow cake mix at the bottom.
• Pour the can of crushed pineapple with juice over the cake mix.
• Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
• Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
• Bake the cake at 325 for 45 minutes, or until done.
• Let rest for 20 minutes before serving.
• This is best served warm.

DOLLY'S PIE CRUST

Steps:

• Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
• In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
• Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
• Roll dough out to desired size and continue with your pie.
• This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.