OLD-FASHIONED PEANUT BUTTER PIE
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
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.
PEANUT BUTTER PIE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.
- For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.
- For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
- For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
- To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.
OLD-FASHIONED PEANUT BUTTER PIE
An old-fashioned peanut butter pie is a classic (and easy) Southern dessert!
Provided by Blair Lonergan
Categories Dessert
Time 6h50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- In a bowl, combine cookie crumbs, melted butter, and sugar. Pat the mixture onto the bottom and sides of a buttered 9-inch pie plate. I use the flat bottom of a small measuring cup to press the crumbs in an even layer.
- Bake the shell in the 400° F oven for 10 minutes, transfer it to a rack, and let cool completely.
- Once the crust is completely cool, prepare the filling. In a large bowl, use an electric mixer to beat the peanut butter and cream cheese on medium speed until combined. Add confectioners' sugar, beat to combine. Add cream; mix on low speed until combined. Increase mixer to high speed; beat just until the mixture thickens (be careful not to overbeat).
- Spread the filling in the pie crust. Cover and refrigerate until firm; at least 4 hours or overnight.
- Garnish with chopped peanuts and whipped cream just before serving.
Nutrition Facts : ServingSize 1 slice, Calories 952 kcal, Carbohydrate 66 g, Protein 17 g, Fat 72 g, SaturatedFat 32 g, TransFat 1 g, Cholesterol 136 mg, Sodium 592 mg, Fiber 4 g, Sugar 41 g, UnsaturatedFat 35 g
REAL SOUTHERN PEANUT BUTTER PIE
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
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
PEANUT BUTTER PIE
This smooth creamy pie with a big peanut butter taste reminds me of Mom. It's sure to be a hit around your house, too. I like to make this dessert in the summer because it's simple to prepare and the kitchen stays cool. - Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top.
Nutrition Facts :
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
PEANUT BUTTER PIE
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
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
NO-BAKE PEANUT BUTTER PIE
I hear "Wow!" whenever I share this creamy peanut butter pie with a chocolate cookie crust. And I love that I can whip it up in just 20 minutes and let it chill until serving time. -Elaine Sabacky, Litchfield, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.
Nutrition Facts : Calories 410 calories, Fat 26g fat (11g saturated fat), Cholesterol 13mg cholesterol, Sodium 292mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
PEANUT BUTTER PIE
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Provided by Allison Arevalo
Categories Mixer Dessert Fourth of July Super Bowl Kid-Friendly Quick & Easy Graduation Father's Day Back to School Dinner Frozen Dessert Cream Cheese Birthday Family Reunion Poker/Game Night Potluck Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 350°F.
- In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
- With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
- Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
- Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
- Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!
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