Peanut Cream Pie Supreme Recipes

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

PEANUT SUPREME PIE

Steps:

• 1. For crust, spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in Crisco using pastry blender until all flour is blended to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Press dough between hands to form a 5- to 6-inch "pancake". Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim 1 inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute. Do not bake. Heat over to 400 degrees. 2. For peanut layer, combine 1/2 cup nuts, peanut butter, confectioners sugar and half-and-half in medium bowl. Stir until well blended. Pour into unbaked pie crust. 3. Bake at 400 degrees for 20 to 25 minutes or until crust is golden brown. Cool completely. 4. For filling, combine sweetened condensed milk and peanut butter in large bowl. Beat at low speed of electric mixer until well blended. Add milk slowly. Add pudding mix. Increase speed to medium. Beat 2 minutes. Pour over cooked peanut layer. 5. For topping, sprinkle 3/4 cup nuts over filling. Refrigerate for 1 hour or more.

SMOOTH AND CREAMY PEANUT BUTTER PIE

Steps:

• In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.
• Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

CHOCOLATE PEANUT SUPREME

Steps:

• In a large bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar. Press into a greased 13-in. x 9-in. dish., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; spoon over crust. Spread with whipped topping; sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.

PEANUT BUTTER PIE 2000

Steps:

• In a large mixing bowl, whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly pour in milk, beating mixture until smooth.
• Fold whipped topping into mixture. Stir in nuts if desired. Pour mixture into graham cracker crust and freeze until firm. Store any leftovers in freezer.

PEG'S BANANA CREAM SUPREME PIE

Steps:

• Crust: Mix all ingredients together and press mixture into a 9 or 9 1/2-inch pie plate. Bake in a 375-degree oven for 10 minutes, or until brown. Allow to cool down to room temperature.
• Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in the non-dairy whipped topping and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip).
• Bananas and Cream: Mix sugar, salt and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside.
• Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator and chill for several hours.
• Topping: Top with your favorite whipped topping (whipped cream recommended, non-dairy whipped topping not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping Keep cold. (Tastes better the next day).

PEANUT CREAM PIE SUPREME

Steps:

• Combine chocolate filling ingredients and mix well.
• Spread half of mixture on bottom of crust.
• Mix the peanut filling, pour in shell, and top with remaining chocolate filling.
• Sprinkle with chopped peanuts.
• Chill for a few hours before serving and keep refrigerated.
• *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs.
• Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.