PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
STATE FAIR WINNER PEANUT BUTTER CREAM PIE
Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.
Provided by Southern Lady
Categories Dessert
Time 50m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pie shell as directed.
- Cut peanut butter into powdered sugar until appearance of pie dough.
- Place half of mixture in cooled pie shell.
- Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
- In smaller bowl, beat egg yolks well.
- Pour small amount of milk mixture over beaten egg yolks and mix together.
- Combine egg mixture into milk mixture and cook in double boiler until thick.
- Add butter and vanilla and mix.
- Pour into prepared pie shell.
- Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
- Spread meringue over PB mixture and make a few peaks with spatula.
- Sprinkle remainder of peanut butter mixture over meringue.
- Bake at 325-degrees for 30 minutes, or until brown.
- Can be served warm or cold. I prefer warm.
Nutrition Facts : Calories 474.9, Fat 22.5, SaturatedFat 7.4, Cholesterol 85.9, Sodium 346.4, Carbohydrate 61.1, Fiber 1.8, Sugar 42.4, Protein 9.8
PEANUT BUTTER CREAM PIE
This pie is sooooo Yummy!!!! Everyone always asks for the recipe! Prep time does not include the pre-baked and cooled pie shell.
Provided by Judith N.
Categories Pie
Time 27m
Yield 1 pie
Number Of Ingredients 12
Steps:
- In a small bowl mix peanut butter and confectioners' sugar with fork until crumbly but well combined.
- Sprinkle over bottom of pie shell.
- Mix 1/2 cup granulated sugar, the cornstarch and salt in a medium size heavy (not aluminum) saucepan.
- Using a whisk, stir in milk and egg yolks until blended.
- Place over medium heat and gradually whisk in the hot water.
- Stirring constantly, bring to a boil and boil 2 minutes until mixture is very thick.
- Remove from heat; add butter and vanilla and beat until smooth.
- Pour over peanut butter mixture in pie shell.
- Cover surface with plastic wrap (to keep skin from forming) and refrigerate 2 hours or until completely cool.
- Heat oven to 425 degrees.
- Beat eggs whites and cream of tartar in a large bowl with electric mixer until soft peaks form when beaters are lifted.
- Beat in remaining sugar 1 Tbls.
- at a time until whites are thick and glossy.
- Spread meringue over pie filling with spatula, making sure it touches the crust all around the edge.
- Bake 5 to 7 minutes until the meringue is lightly browned.
- Place on rack; cool to room temperature (to keep meringue from shrinking) before serving.
Nutrition Facts : Calories 3182.3, Fat 167.3, SaturatedFat 72.1, Cholesterol 964.7, Sodium 3235.1, Carbohydrate 354.9, Fiber 9.2, Sugar 202.6, Protein 75
PEANUT BUTTER BOSTON CREAM PIE
Make and share this Peanut Butter Boston Cream Pie recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Prepare, bake and cool cake mix according to package directions for 2 round cake pans.
- Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended.
- Spread top of one cake layer with pudding mixture.
- Top with second cake layer, then spread top with remaining frosting.
- Drizzle, if desired, with melted Peanut Butter.
PEANUT BUTTER BOSTON CREAM PIE
An Anna Olson recipe--a boston cream pie with a little twist for those peanut butter lovers! I recommend making this the day before and make sure you keep the filling cool and chill it before you try and put the glaze on, because the filling will ooze out every where if it gets too warm. I would probably make the cake and the filling the day before and glaze it the next day.
Provided by KitchenKelly
Categories Dessert
Time 3h
Yield 10 peices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease a 9 inch pie plate and place in a baking dish with a lip.
- For Filling:.
- Heat cream to just below a simmer.
- Beat remaining ingredients until smooth.
- Slowly beat in hot cream until evenly blended.
- Pour mixture into prepared pie plate and pour boiling water around pie plate (create a water bath).
- Bake 20-25 minutes until set.
- Let cool to room temperature then chill custard in pie plate completely.
- For Cake:.
- Grease a 9 inch round cake pan and line the bottom with parchment.
- Grease again and dust lightly with flour.
- Heat milk and butter until butter is melted and keep warm.
- Whip eggs and sugar on high speed until thick and pale yellow then add vanilla.
- Sift flour and baking powder together.
- Add flour mixture to egg mixture, beating on low until just blended.
- Increase speed to medium and pour in hot milk and butter mixture, mixing until just blended.
- Scrape into prepared pan and bake 25-30 minutes or until a tester inserted in the centre of cake comes out clean.
- Let cool 15 minutes then turn out onto plate, peel off parchment, then invert (so top is up) onto a rack to cool completely.
- To assemble:.
- Slice cake into 2 layers.
- Stir chilled custard to smooth and spread over bottom layer. (you'll want to work quickly so it doesn't melt, if it does begin to soften, I would place it in the fridge before putting the top layer on because the top layer will make it ooze everywhere).
- Top with second layer and chill while preparing glaze.
- For Chocolate Glaze:.
- Stir condensed milk and chocolate in a pot over medium low heat until melted and shiny.
- Spread glaze over cake.
- Chill until ready to serve.
Nutrition Facts : Calories 613.6, Fat 40.7, SaturatedFat 20.4, Cholesterol 211.5, Sodium 228, Carbohydrate 54.8, Fiber 2.2, Sugar 39.4, Protein 11.9
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