Peanut Butter Silk Pie Recipes

CHOCOLATE PEANUT BUTTER SILK PIE

Steps:

• In a large bowl combine the flour and salt. Dice up the butter and shortening. Using a pastry cutter or stand mixer, cut in your butter and shortening until it is about the size of oats.
• Add the egg and vinegar and just enough water for your dough to combine.
• Mix and knead your dough until combined. Be careful not to over knead.
• Wrap your dough in plastic wrap and let it rest for 4 hours or overnight in the fridge.
• Roll out your dough until it is about 1/2 inch thick.
• Transfer your dough onto a pie dish and press it down into the dish.
• Trim off the extra dough around the edges.
• Tuck your edges in and then crimp them using your thumb on one hand and your thumb and index finger on the other.
• Brush your crust with an egg wash. Using a fork poke some holes in the bottom of your pie crust to keep it from puffing up.
• In your crust place parchment paper and pie weights (or rice or oats).
• Bake your crust at 350 degrees F for 15 minutes. Then take out the pie weights and parchment paper. Continue to bake your crust for another 35 minutes. At about the last 15 minutes, lightly place some aluminum foil on the top of your crust if the edges are getting too brown.
• Let cool completely.
• In a sauce pan whisk together your eggs and sugar. Cook on low while continuously whisking, until your mixture gets pale in color and fluffy (160 degrees F).
• Remove from heat and add your chocolate, vanilla, and peanut butter.
• In a separate bowl, cream your butter then add your chocolate mixture. Beat until light and fluffy.
• In a separate bowl add your heavy cream and whisk on high until you get stiff peaks.
• Fold your whipped cream into your chocolate mixture.
• Pour your filling into your prepared pie shell.
• Refrigerate for 4 hours or more.
• In a bowl whisk together your heavy cream and powdered sugar until you reach stiff peaks.
• Add your whipped cream on top of your pie and then top with some shaved chocolate.
• Serve cold and enjoy!

PEANUT BUTTER SILK PIE

Steps:

• In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

PEANUT BUTTER SILK PIE

Steps:

• Whip the butter & peanut butter until light and fluffy.
• Add the sugar & vanilla, whip until combined.
• Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
• Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
• Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
• Top with the pb mixture, refrigerate.
• Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

PEANUT BUTTER SILK PIE II

Steps:

• Filling.
• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
• Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
• Spread this mixture onto the crust, smoothing the top.
• Topping.
• Combine chocolate chips and coffee in a microwave proof dish.
• Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
• Stir until smooth.
• Cool slightly.
• Pour the topping over top of the filling.
• Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
• Sprinkle with chopped peanuts.

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 SILK PIE RECIPE

Steps:

• In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer.
• Remove from heat; stir in peanut butter.
• Beat lightly for a few minutes; pour into bottom of pie crust.
• Chill thoroughly before filling.
• In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk.
• Fold in whipped topping until well blended.
• Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts.
• Chill thoroughly before serving.

PEANUT BUTTER SILK PIE

Steps:

• .Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy.
• Gently fold in half the beaten cream, then fold in remaining cream until blended.
• Spread filling in crust and smooth top.
• For topping, combine the chocolate chips and coffee in a microwave-proof bowl.
• Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave).
• Stir until smooth.
• Cool chocolate slightly and pour over filling.
• Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight.
• Sprinkle with chopped peanuts, if desired.

PEANUT BUTTER PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

PEANUT-BUTTER SILK PIE

Steps:

• 1. Make filling: Beat cream cheese, sugar, peanut butter, butter and vanilla in large mixer bowl; until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top. 2. Make topping: Combine chocolate chips and coffee in microwaveproof bowl. Cover with plastic wrap. Microwave on High 1 1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts, if desired.

SILKY CHOCOLATE PEANUT BUTTER PIE

Steps:

• Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
• Stir until smooth.
• Cool slightly.
• Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
• Add chocolate and whirl until combined.
• Pour into crust.
• Cover with plastic wrap and refrigerate several hours until filling is set.
• Can garnish with peanuts, melted chocolate or whipped cream.