DOUBLE CHOCOLATE PEANUT BUTTER SUPREME
Provided by Food Network
Categories dessert
Time 52m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- HEAT oven to 350 degrees F. Coat an 8-inch springform pan with no-stick cooking spray.
- PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.
- PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.
CHOCOLATE PEANUT SUPREME
"One of our sons asked the cooks at his school to share the recipe for his favorite cafeteria dessert," relates Carole Ostlie of Chisago City, Minnesota. "With its peanutty crust and chocolate filling, it's still a favorite years later."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310 calories, Fat 18g fat (8g saturated fat), Cholesterol 16mg cholesterol, Sodium 302mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
PECAN PIE SUPREME BROWNIES
Everything you love about pecan pie is married with rich fudgy brownies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
- In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
- Spoon pecan topping evenly over baked brownie.
- Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 22 g, TransFat 0 g
LEMON SUPREME PIE
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. -Jana Beckman, Wamego, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
Nutrition Facts : Calories 625 calories, Fat 35g fat (22g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 1g fiber), Protein 5g protein.
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.
ROSEMARIE'S PEANUT BUTTER PIE
Steps:
- For Peanut Butter Pie Pastry: Preheat oven to 450 degrees.
- Sift together flour, salt and sugar. Cut in shortening until it resembles cornmeal. Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper. Refrigerate 1 hour.
- On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan. Dust top lightly with flour and line pan. Prick all over with fork. Flute edges. Place in freezer 15-20 minutes. Bake 12 to 15 minutes. Cool.
- For Pie Filling: Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly.
- Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and roasted peanuts.
PEACH PIE SUPREME
Number Of Ingredients 11
Steps:
- 1. In small bowl dissolve gelatin in boiling water. Stir in cold water. Refrigerate until partially set, stirring occasionally. Pour into crust. Refrigerate about 3 hours more or until set.2. In small mixing bowl beat cream cheese and powdered sugar on medium speed of electric mixer until fluffy. Gently spread over gelatin layer in crust. Refrigerate while preparing glaze.3. For glaze, in small saucepan stir together granulated sugar and cornstarch. Stir in nectar. Cook and stir over medium heat until mixture boils and thickens. Cook and stir for 1 minute more. Cool slightly.4. Arrange peaches on top of cream cheese layer. Spoon glaze over top.5. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER PIE VI
A cooked egg custard pie with a meringue crust.
Provided by Theresa
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
- Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.
- In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.
- Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 47.7 g, Cholesterol 97.9 mg, Fat 16.9 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 4.6 g, Sodium 376.9 mg, Sugar 33.2 g
REAL SOUTHERN PEANUT BUTTER PIE
This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.
Provided by vatech90
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 46.8 g, Cholesterol 58.8 mg, Fat 19.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 240.5 mg, Sugar 31.2 g
PEANUT CREAM PIE SUPREME
A wonderful peanut butter-chocolate pie, although quite rich - have small pieces!! I got this recipe from my cousin quite a few years ago. She comes from a large family that spent a lot of time in the kitchen - she knows her stuff!! I have since made this pie a Thanksgiving tradition in our home. It's always loved!!
Provided by Auntie Angel
Categories Pie
Time 40m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 415.2, Fat 29.5, SaturatedFat 15.4, Cholesterol 76.4, Sodium 243, Carbohydrate 35, Fiber 1.4, Sugar 27.6, Protein 6.3
PEANUT PIE SUPREME
This is for serious peanut butter lovers. Preparation time is cooling time and cooking time is baking the crust.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h18m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees.
- For the peanut layer: combine 1/2 cup chopped peanuts, peanut butter, confectioners sugar and the half and half cream in a medium bowl; stir until well blended.
- Pour into unbaked pie crust.
- Bake for 18-20 minutes, or until the crust is golden brown (don't overbake); cool completely.
- For the filling: combine the sweetened condensed milk and peanut butter in a large bowl; beat at medium speed on an electric mixer until well blended; add the milk in slowly.
- Add in the pudding mix; increase speed to medium; beat for 2 minutes.
- Pour over the cooled peanut layer in the pie shell.
- For the topping: sprinkle the chopped peanuts over the filling.
- Refrigerate two hours or longer, before serving.
Nutrition Facts : Calories 5929, Fat 338.1, SaturatedFat 90.7, Cholesterol 213.9, Sodium 5296.3, Carbohydrate 613.5, Fiber 37.6, Sugar 465.4, Protein 165.9
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