Salted Peanut Butter Pie Recipes

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:

• 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.

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.

SALTED PB&J ICE CREAM PIE

Steps:

• Crust:
• Preheat oven to 275°F. Place crackers in a deep pie dish (a shallower one will work but you may have some filling left over) and gently crush with your hands until you have a mix of dime-size pieces, small crumbs, and everything in between. Add peanuts, brown sugar, and salt and toss to combine. Drizzle in butter and toss to evenly coat. Using your hands and the bottom of a measuring cup, press firmly and evenly into bottom and up sides of dish. (Mixture will look and feel crumbly, but it will hold together when baked.) Bake crust until a shade darker, 20-25 minutes. Let cool.
• Do Ahead: Crust can be baked 3 days ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.
• Filling and assembly:
• Pour water into a medium saucepan to come 1½" up the sides and bring to a bare simmer over medium-low heat. Whisk eggs, brown sugar, and salt in a large heatproof bowl just to combine (or use the bowl of a stand mixer if you've got one). Set over saucepan (bowl should not touch water) and heat egg mixture, stirring constantly with a heatproof rubber spatula, until sugar dissolves, about 4 minutes (mixture will no longer feel gritty when rubbed between your fingers). If you are concerned about undercooked eggs, heat mixture longer, still stirring constantly, until an instant-read thermometer registers 165°F, about 3 minutes more. Remove bowl from heat and add vanilla to egg mixture. Using an electric mixer, beat on high speed until thick and pale and doubled in volume, about 10 minutes. (Or, if using a stand mixer, beat with the whisk attachment, 6-8 minutes.)
• Using spatula, mix peanut butter in another large bowl to loosen up and smooth out. Stir one third of egg mixture into peanut butter to lighten, then gently fold in half of remaining egg mixture, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl, until just combined. Repeat with remaining egg mixture (it will lose a lot of volume, and that's okay).
• Starting on low speed and gradually increasing to medium-high, beat cream in the same bowl you used for egg mixture (no need to wash) until soft peaks form, about 2 minutes. Gently fold into peanut butter mixture and scrape into crust. Dollop jelly all over; swirl with a butter knife. (For more defined swirls, freeze pie 30 minutes before adding jelly.) Freeze at least 8 hours before serving.
• To slice, run a chef's knife under hot water to warm up the blade, then wipe to clean and dry between slices. Use an offset spatula or fork to loosen slices from dish. If pie is frozen very hard, you may need to let it temper in the fridge 30 minutes before serving.
• Do Ahead: Pie can be made 2 weeks ahead. Wrap tightly and freeze.

SALTED PEANUT SLAB PIE

Steps:

• Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
• Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts on top of the other. Roll to 17x12-inch rectangle. Fit crust into pan, smoothing crust on bottom and pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Flute or crimp edges.
• In large bowl, beat eggs, brown sugar, caramel topping, melted butter and vanilla with whisk until well blended. Stir in peanuts. Pour mixture into pan; spread evenly over bottom of pan.
• Bake 28 to 32 minutes or until filling is set. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Serve pieces with whipped cream.

OLD-FASHIONED PEANUT BUTTER PIE

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.