Paula Deens Peanut Butter Pie Recipes

PAULA DEEN'S PEANUT BUTTER PIE

Steps:

• Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
• Slowly add the milk, blending well.
• Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
• Sprinkle with peanuts.

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.

MRS. SALTER'S PEANUT BUTTER PIE

Steps:

• Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°.
• In a medium bowl, stir together wafer crumbs, brown sugar, and melted butter until well combined. Press into bottom and up sides of a 9-inch pie plate.
• Bake for 8 minutes. Sprinkle chocolate morsels onto hot crust; let stand for 2 minutes. Spread chocolate evenly onto crust.
• In a small bowl, beat heavy cream with a mixer at medium speed until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form; refrigerate.
• In a large bowl, beat cream cheese and peanut butter with a mixer at medium speed until creamy. Beat in condensed milk until well combined; gently fold in whipped cream. Spread mixture into prepared crust. Cover and refrigerate overnight before serving.
• Garnish with chocolate, whipped cream, and strawberries, if desired.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 425°F
• Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
• Stir in eggs.
• Gradually add milk and mix well.
• Pour into pie shell.
• Bake for about 40 minutes or until set.
• Garnish with whipped cream and maybe some pecans.

PAULA DEEN'S SMOOTH PEANUT BUTTER PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 325. Make pie filling. In a heavy saucepan, combine sugar and cornstarch. Stir in milk and egg yolk. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Stir in peanut butter. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into prepared pie crust. Make meringue. Separate the eggs and let the egg whites come to room temperature, about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea foam on the beach. Add cream of tartar to the egg whites. Keep beating until the egg white reach soft peaks when you lift the mixer out of the found Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sprinkle peanuts over top of pie, if desired. Store in refrigerator.

PEANUT BUTTER CAKE (PAULA DEEN)

Steps:

• Preheat oven to 375-degree if use a metal pan.
• 325 degrees if using a glass dish.
• Sift flour, sugar, baking powder and salt together.
• Add graham cracker crumbs
• peanut butter.
• shortening
• milk and vanilla.
• beat mixture with electric mixer on low until moistened.
• then beat on meduim for 2 minutes.
• Add eggs
• beat for 1 minute.
• Bake in greased 9 x 13 inch pan for.
• 30 to 35 minutes.
• Do not remove from pan to cool.
• For the frosting.
• mix all of the ingredients together.
• Pour into saucepan.
• bring to a boil.
• Boil for 1 minute.
• Cool slightly
• With wooden spoon handle.
• poke holes in the cake.
• then pour the warm frosting over it.