Southern Peanut Butter Pie Recipes

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PEANUT BUTTER PIE



Peanut Butter Pie image

Here's a decadent dessert that's sure to dazzle on any sideboard.

Provided by Southern Living Test Kitchen

Time 4h15m

Number Of Ingredients 7

25 chocolate wafer cookies (such as Nabisco Famous) (from 1 [9-oz.] pkg.)
1/4 cup (2 oz.) unsalted butter, melted
8 ounces cream cheese, softened
1 cup creamy peanut butter
3/4 cup (about 3 oz.) unsifted powdered sugar
2 cups heavy whipping cream
2 tablespoons chopped salted dry-roasted peanuts

Steps:

  • Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour.
  • Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry.
  • Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight).
  • Sprinkle top with peanuts, and serve.

REAL SOUTHERN PEANUT BUTTER PIE



Real Southern Peanut Butter Pie image

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

¾ cup confectioners' sugar
⅓ cup peanut butter
1 baked (9-inch) pie crust
2 cups milk
½ cup white sugar
⅓ cup all-purpose flour
2 egg yolks, beaten
⅛ teaspoon salt
2 teaspoons butter
1 teaspoon vanilla extract
1 (4 ounce) container frozen whipped topping, thawed

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

SOUTHERN PEANUT BUTTER PIE



Southern Peanut Butter Pie image

Some folks here in Virginia consider this a traditional Thanksgiving Day pie, but I eat it all year round. (grin)

Provided by Marg CaymanDesigns

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups milk
1/2 cup sugar
4 tablespoons cornstarch
2 egg yolks
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla
2/3 cup confectioners' sugar
1/3 cup peanut butter
1 9-inch baked pie crust

Steps:

  • To prepare the Custard:.
  • Scald 1 1/2 cups of the milk in double-boiler.
  • Combine sugar, salt, cornstarch in mixing bowl.
  • Add remaining 1/2 cup milk to that mixture; pour into scalded milk.
  • Cook (stirring) until thick.
  • Slightly beat egg yolks.
  • Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer.
  • Remove from heat and add butter and vanilla.
  • Custard should be pretty thick.
  • Chill well.
  • To prepare Peanut Butter Crumbs:.
  • Mix together confectioner's sugar and peanut butter until crumbly.
  • Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust.
  • Add chilled custard, top with whipped cream and remainder of peanut butter crumbs.

SALTED PEANUT BUTTER PIE



Salted Peanut Butter Pie image

Provided by Damaris Phillips

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup sugar
3/4 cup heavy cream
Pinch salt
3 cups pretzels
4 whole graham crackers
1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted
1/2 cup sugar
One 8-ounce brick cream cheese, cold
1/3 cup heavy cream, cold
2/3 cup peanut butter

Steps:

  • For the caramel sauce: Preheat the oven to 350 degrees F.
  • Line a 10-inch springform pan with parchment paper and set aside.
  • Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
  • For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
  • For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
  • For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.

SOUTHERN PEANUT-BUTTER PIE



Southern Peanut-Butter Pie image

20

Categories     Eggs     Dessert     Pies     Baked Goods     Corn     Peanut Butter     Peanuts

Time 1h

Number Of Ingredients 14

pie shell (9 inch)
eggs
corn syrup, dark
sugar
peanut butter
vanilla extract
peanuts
pie shell (9 inch)
eggs
corn syrup, dark
sugar
peanut butter
vanilla extract
peanuts

Steps:

  • Chill the pie crust. Beat eggs. Add corn syrup, sugar, peanut butter and vanilla. Beat until smooth. Stir in the peanuts. Pour filing into chilled shell and bake for 15 minutes in 400 preheated oven. Then turn heat down to 350 and bake for 30 to 35 minutes more. Let cool.

Nutrition Facts :

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

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.

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