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.
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.
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
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.
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
FROSTY PEANUT BUTTER PIE
With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. -Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. , Remove from the freezer 30 minutes before serving.
Nutrition Facts : Calories 411 calories, Fat 25g fat (13g saturated fat), Cholesterol 21mg cholesterol, Sodium 243mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
PEANUT BUTTER PIE
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
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 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
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