Peanut Butter Luster Pie Recipe 55 Recipes

PEANUT BUTTER LUSTER PIE

Steps:

• Heat oven to 450. Prepare pie crust according to pkg. directions for one crust baked shell using 9 inch pie pan. Bake for 9-11 minutes or until light golden brown. Cool completely.
• In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. water, stirring constantly until smooth. Blend in powdered sugar until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled baked shell. Refrigerate.
• In medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at low speed until blended. Beat 1 minute at medium-high speed. Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate.
• In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 T. butter with 2 t. milk and cornsyrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency.
• Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping and peanuts.

PEANUT BUTTER LUSTER PIE RECIPE - (5/5)

Steps:

• Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one crust pie using a 9 inch pie pan. Bake at 450 for 9-11 minutes or until light golden brown. Cool completely. In small saucepan over low heat, melt 1/2 cup chocolate chips & 1 Tbsp margarine with 2 Tsp water, stirring constantly until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled crust. Refrigerate. In medium saucepan, combine 1 cup margarine & brown sugar. Cook over medium heat unti margarine is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter & brown sugar mixture at low speed until blended. Beat 1 minute at medium high speed. Add 12 oz whipped topping; beat 1 additional minute at low speed or until mixture is smooth & creamy. Pour over chocolate layer. Refrigerate. In small saucepan over low heat, melt 1/2 cup chocolate chips & 1 Tbsp margarine with 2 Tsp milk & corn syrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency. Spoon & gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping. Garnish with whipped topping & peanuts. Store in refrigerator.

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.

PEANUT BUTTER LUSTER PIE

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons water, stirring constantly until smooth. Blend in powdered sugar until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled baked shell. Refrigerate.In medium saucepan, combine 1 cup margarine and brown sugar. Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at low speed until blended. Beat 1 minute at medium-high speed. Add 12 oz. whipped topping beat 1 additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate.In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tablespoon margarine with 2 teaspoons milk and corn syrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping.* Garnish with whipped topping and peanuts. Store in refrigerator.*TIP: For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set. To serve, use sharp knife dipped in warm water to cut through scored lines.Nutrition Per Serving: Calories 630 Protein 8g Carbohydrate 48g Fat 47g Sodium 420mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.