Chilly Peanut Butter Pie Recipes
CHILLY PEANUT BUTTER PIE
"My 13-year-old requested this cool and creamy dessert instead of cake for her birthday," informs Marietta Slater of Augusta, Kansas. "This easy pie is so popular, it disappears in a hurry."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly., Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 393 calories, Fat 19g fat (8g saturated fat), Cholesterol 4mg cholesterol, Sodium 381mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER CHILI PIE
This unique concoction was inspired by my family's tradition of eating peanut butter sandwiches with a bowl of chili. The combination of bold chili, creamy peanut butter with a flaky buttery crust is very complimentary and will be sure to become an instant family favorite.
Provided by Kate Cervantes
Categories Main Dish Recipes Savory Pie Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread melted peanut butter onto the pie crust. Pour the chili on top, then arrange the top crust over the chili. Press the edges of the bottom and top crusts together to seal, then brush with egg. Make several cuts into the top crust to vent.
- Bake in the preheated oven until golden brown, about 50 minutes. Cover the edge of the pie with aluminum foil if it begins to brown too quickly.
Nutrition Facts : Calories 662.7 calories, Carbohydrate 49.2 g, Cholesterol 99.3 mg, Fat 46 g, Fiber 7.6 g, Protein 19.1 g, SaturatedFat 20.7 g, Sodium 1159 mg, Sugar 4.9 g
CHILLY PEANUT BUTTER PIE (EASY PIE)
This recipe is from TOH "quick cooking" I haven't tried it yet, but am posting it so that I can organize my -Want to try- recipes. Cooking time is freezer time.
Provided by Tricia Foley
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread 1 cup whipped topping over the bottom of the crust.
- Drop jam by TBLS-full onto topping; spread carefully.
- In a bowl; whisk milk and pudding until thickened.
- Add peanut butter; mix well.
- Fold in the remaining whipped topping.
- Spread over jam.
- Cover and freeze for 4 hours or until firm.
- Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 455.5, Fat 23.4, SaturatedFat 8.1, Cholesterol 27.1, Sodium 460.6, Carbohydrate 56.6, Fiber 1.7, Sugar 38.5, Protein 7.4
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