Peanut Butter Pie Viii Recipes

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PEANUT BUTTER PIE VIII



Peanut Butter Pie VIII image

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Provided by S_ST

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 11

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
½ cup peanut butter
2 cups milk
⅔ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
½ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  • In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  • Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  • Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g

PEANUT BUTTER PIE VIII



Peanut Butter Pie VIII image

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Provided by S_ST

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 11

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
½ cup peanut butter
2 cups milk
⅔ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
½ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  • In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  • Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  • Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g

PEANUT BUTTER PIE VIII



Peanut Butter Pie VIII image

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Provided by S_ST

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 11

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
½ cup peanut butter
2 cups milk
⅔ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
½ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  • In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  • Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  • Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g

PEANUT BUTTER PIE



Peanut Butter Pie image

Peanut butter refrigerator pie, very easy to make. Originally submitted to ThanksgivingRecipe.com.

Provided by Lisa G.

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
½ cup creamy peanut butter
½ cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped

Steps:

  • Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
  • Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Nutrition Facts : Calories 604.8 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 43.1 g, Fiber 1.9 g, Protein 9.5 g, SaturatedFat 23 g, Sodium 366.8 mg, Sugar 38.8 g

PEANUT BUTTER PIE VIII



Peanut Butter Pie VIII image

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Provided by S_ST

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 11

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
½ cup peanut butter
2 cups milk
⅔ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
½ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  • In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  • Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  • Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g

PEANUT BUTTER PIE VIII



Peanut Butter Pie VIII image

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Provided by S_ST

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 11

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
½ cup peanut butter
2 cups milk
⅔ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
½ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  • In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  • Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  • Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g

PEANUT BUTTER PIE VIII



Peanut Butter Pie VIII image

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Provided by S_ST

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 11

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
½ cup peanut butter
2 cups milk
⅔ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
½ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  • In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  • Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  • Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g

OLD-FASHIONED PEANUT BUTTER PIE



Old-Fashioned Peanut Butter Pie image

My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1-1/2 cups light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter
1/4 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract
Optional toppings: Chopped peanuts, broken Nutter Butter cookies and whipped topping

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.

Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.

PEANUT BUTTER PIE VIII



Peanut Butter Pie VIII image

This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.

Provided by S_ST

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 11

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
½ cup peanut butter
2 cups milk
⅔ cup white sugar
¼ teaspoon salt
½ teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
½ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
  • In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
  • Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
  • Bake at 325 degrees F (165 degrees C) for 30 minutes.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g

PEANUT BUTTER PIE II



Peanut Butter Pie II image

This is a peanut butter pie using chunky peanut butter. Make a Basic Flaky Pie Crust to bake it in, and serve with caramel cream.

Provided by Stephanie

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 9

1 cup crunchy peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons unsalted butter, melted
3 eggs
1 cup dark corn syrup
½ cup white sugar
1 cup heavy whipping cream
2 tablespoons dark brown sugar

Steps:

  • Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
  • In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
  • Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
  • To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.

Nutrition Facts : Calories 524.9 calories, Carbohydrate 55.6 g, Cholesterol 118.1 mg, Fat 31.9 g, Fiber 2.6 g, Protein 10.8 g, SaturatedFat 11.9 g, Sodium 331.9 mg, Sugar 29.7 g

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Top Asked Questions

How do you make a peanut butter and cream cheese pie?
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.
How much peanut butter do you put in a peanut butter pie?
Maybe 8 oz. in the pie filling, and 4 oz. (half as much) on top would be better. Also, I didn't find the peanut butter flavor very strong, so I'd up the amount of that.
Can you make a peanut butter and jelly pie from scratch?
Keep your kitchen cool with no bake peanut butter pie recipes or get your apron dirty with a peanut butter pie from scratch. A chocolate crumb crust is topped with a rich peanut butter layer, then strawberry preserves and whipped cream. The tasty peanut butter and jelly pie is sure to appeal to the young—and the young at heart.
What kind of crust does a peanut butter pie have?
This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs, if desired. Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!

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