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Peanut Butter Cream Pie
CRUST
1 1/2 cups Oreo cookie crumbs
1/4 cup creamy peanut butter
Heat the oven to 350 degrees.
Combine the cookie crumbs and peanut butter and mix well. Shape the mixture into a 9-inch pie pan. Bake until set, 7 minutes. Cool completely.
FILLING
8 ounces cream cheese, softened
1/2 cup peanut butter
1 3/4 cups powdered sugar
3 cups whipping cream
Mix together the cream cheese, peanut butter and powdered sugar until there are no lumps.
In a separate bowl, whip the cream to form stiff peaks, then fold it into the cream cheese mixture and pour it into the pie crust. Chill the pie 3 to 4 hours before serving. |
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Peanut Butter Banana Pie
1 x Graham Cracker Pie Shell
1/2 c Milk
8 oz Cream Cheese Softened
1 c Powdered Sugar
1/2 c Peanut Butter
8 oz Carton Cool Whip
1 x Chopped walnuts
2 x Bananas
Whip Cream cheese until light, blend in powdered sugar, add milk, beating
constantly, fold in whipped toping and mix well, divide mixture in half add
peanut butter to 1/2 and bananas to other 1/2 of mixture. Layer in pie shell
and garnish with chopped walnuts freeze until firm. |
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Peanut Butterfinger Cream Pie
1 prepared 9-inch (6 to 8 oz.) chocolate cookie crust
1 package cream cheese
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 NESTLÉ BUTTERFINGER Candy Bar
2 cups whipping cream
1/4 cup Chocolate Flavor NESTLÉ NESQUIK Calcium Fortified Syrup
BEAT cream cheese and peanut butter in large mixer bowl until
smooth. Beat in powdered sugar. Stir in chopped Butterfinger.
Fold
in whipped cream. Spread into cookie crust.
REFRIGERATE for 3 to 4 hours. Drizzle with Nesquik before
serving. |
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EXCELLENT PEANUT BUTTER PIE
It is recommended you use the brand names mentioned below.
1 - 8 oz. Philadelphia Cream Cheese
1 - 8 oz. Cool Whip
2 c. confectioners sugar
1 T. vanilla flavoring
1 c. Jiffy Crunchy Peanut Butter
1 sm. box instant chocolate pudding
2 - chocolate graham cracker crust
In a large mixing bowl (on low speed) mix together: cream
cheese, peanut butter and vanilla flavoring.
Add confectioners sugar one cup at a time - mix well after each cup.
Add cool whip and mix just enough to mix thoroughly.
Divide mixture between the 2 pie crusts. Refrigerate.
Mix pudding according to package but reduce liquid by 1/4 cup.
Allow to thicken slightly.
Remove pies from refrigerator and spread the chocolate pudding on top. Chill overnight.
TIP: Whipped Topping as an added garnish goes well with this.
Also, this pie freezes well for up to a few weeks. |
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PEANUT BUTTER CREAM PIE
3/4 c. confectioners' sugar
1/2 c. smooth peanut butter
2/3 c. plus 4 tbsp. granulated sugar, divided usage
3 c. milk, divided usage
3 eggs, separated
6 tbsp. cornstarch, divided usage
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar
Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside.
In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil.
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine.
Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees.
Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top.
In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy.
Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.
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PEANUT BUTTER CREAM PIE WITH CRUMB-TOPPED MERINGUE
3/4 c. confectioners' sugar
1/2 c. smooth peanut butter
2/3 c. plus 4 tbsp. granulated sugar, divided usage
3 c. milk, divided usage
3 eggs, separated
6 tbsp. cornstarch, divided usage
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar
Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside.
In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil.
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine.
Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees.
Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top.
In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy.
Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.
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Peanut Butter Cream Pie
3/4 c. sifted powdered sugar
1/2 c. peanut butter
1/2 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 slightly beaten egg yolks
2 1/2 c. milk
2 tsp. vanilla
3 egg whites
6 tbsp. granulated sugar
Combine powdered sugar and peanut butter until mixture resembles coarse crumbs. Reserve 3 tablespoons of the crumb mixture. Sprinkle the remaining crumbs over bottom of baked pastry shell.
In medium saucepan, combine the 1/2 cup granulated sugar, the cornstarch and salt. Combine egg yolks and milk. Stir into granulated sugar mixture until well blended. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook and stir 1 minute longer. Remove from heat. Stir in vanilla. Cool to room temperature. Pour into the prepared pastry shell.
Preheat oven to 425 degrees. Beat egg whites at medium speed of electric mixer about 1 minute or until soft peaks form. Gradually add the 6 tablespoons granulated sugar, about 1 tablespoon at a time, beating at high speed of electric mixer, 4 minutes or until stiff peaks form.
Spread beaten egg whites over filling, sealing to edges of pastry to prevent shrinkage during baking. Top with the reserved 3 tablespoons peanut butter crumb mixture. Bake in 425 degree oven for about 5 minutes or until lightly browned. Cool at room temperature. Store covered in refrigerator.
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Mmmm Good Peanut Butter Cream Pie
9" pie shell, baked *
1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks (beat slightly)
1 tbsp. butter, softened
1 tbsp. vanilla
1 c. peanut butter
6 oz. milk chocolate chips
Bake pie shell. Remove from oven and sprinkle 2/3 of chips in bottom. spread with a knife.
Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat. Stir in vanilla and margarine. Stir in peanut butter. Pour mixture into pie shell. Chill at least 2 hours. Top with Cool Whip and decorate with remaining chips.
*Substitute Graham Cracker Crust or Chocolate Cracker Crust with this.
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PEANUT PIE
Makes 14 servings
3/4 cup creamy peanut butter
1 (16-ounce) box confectioners' sugar
1 (8-ounce) package cream cheese, softened
1/3 cup light cream
1 (16-ounce) carton frozen whipped topping, thawed, divided
2 pie shells (9 inches each), baked
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter or margarine
3 tablespoons sugar
1/3 cup light cream
1 teaspoon vanilla extract
Chopped peanuts, optional
In a mixing bowl, beat peanut butter, confectioners' sugar, cream cheese and cream until smooth. Add a third of the whipped topping; blend thoroughly. Fold in the remaining whipped topping. Divide and spoon into pastry shells, mounding slightly at edges. Chill. For topping, heat chocolate chips, butter, sugar and cream in a small saucepan until chips are melted. Remove from the heat; add vanilla. Cover and let stand until cool. Spread over tops of pies to within 1 in. of crust. If desired, sprinkle with peanuts. Chill 4 hours before serving. Refrigerate any leftovers. |
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PEANUT BUTTER CHIFFON
1 (9 inch) unbaked Graham Cracker crumb crust
1 envelope unflavored gelatin
1 cup cold water
3 egg yolks, well beaten
1/2 cup sugar
1/2 teaspoon salt
1/2 cup smooth peanut butter
1/2 teaspoon vanilla
3 egg whites
1/2 cup heavy cream, whipped stiff (optional)
Peanut halves (optional)
Chocolate pieces (optional)
Soften gelatin in 1/4 cup water
Combine egg yolks, 1/4 cup sugar, 1/4 cup water and salt in top of double boiler; blend. Add gelatin.
Place over boiling water; beat constantly with rotary beater until thick and fluffy (about 5 minutes). Cool.
Place peanut butter in bowl; add remaining 1/2 cup water gradually; beat until smooth. Add vanilla and egg yolk mixture; blend. Chill until slightly thickened, but still syrupy (10 to15 minutes).
Beat egg whites until foamy, add remaining sugar gradually, beating until stiff. Fold into peanut butter mixture. Turn into crumb crust. Chill until firm. |
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PEANUT BUTTER CREME PIE
1 (9 inch) unbaked single pie crust
3/4 cup sugar, divided
3 tablespoons cornstarch
1 tablespoon all purpose flour
1/8 teaspoon salt
3 eggs, separated
3 cups milk
2 teaspoons butter OR margarine
1 teaspoon vanilla
1/2 cup crunchy peanut butter
3/4 cup powdered sugar
1/4 teaspoon cream of tartar
Preheat oven to 425 F. Prick dough and line with foil. Bake 10 to 15 minutes or until lightly brown. Cool completely on wire rack.
In 2 quart saucepan, stir together 1/2 cup of the sugar, the cornstarch, flour and salt. Add egg yolks and milk; stir with wire whisk until well blended. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring 2 minutes or until thick. Remove from heat. Stir in butter and vanilla.
Reduce oven temperature to 375 F. Cut peanut butter into powdered sugar until mixture resembles coarse crumbs. Sprinkle 1/3 of the peanut butter crumbs over bottom of pie crust. Spoon 1/2 of the milk mixture over crumbs. Sprinkle with another 1/3 of the crumbs, top with remaining pudding.
Combine cream of tartar and egg whites in medium bowl. Beat egg whites at high speed until soft peaks form. Gradually add remaining 1/4 cup granulated sugar, beating until stiff and glossy. Spread over pudding and seal to edge of crust.
Sprinkle remaining peanut butter crumbs around edge. Bake 8 to 10 minutes or until meringue is golden. Cool completely on wire rack.
Makes 6 to 8 servings. |
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Browned Butterscotch Pie
1 pre-baked 9-inch pie shell
1 1/4 cups brown sugar, firmly packed
1/3 cup all-purpose flour
2 cups milk, scalded
1/2 teaspoon salt
1/4 cup butter
1 tablespoon vanilla extract
Whipped cream topping
Set out pie shell. In a large, heavy saucepan, combine 1/2 cup of the brown sugar and the water. Bring to a boil over medium heat, and continue cooking for about 3 1/2 minutes or until mixture is thick and bubbly. Set aside.
In a large mixing bowl, beat the eggs until frothy. Add the flour and blend until smooth. Add the remaining 1/4 cup brown sugar and blend. Slowly add the scalded milk, stirring constantly.
Over low heat, reheat the sugar-water mixture until liquefied again. Pour the milk-egg mixture into it, stirring with a rubber spatula all the time. Cook over medium-low heat until mixture bubbles up and is very thick, 3 to 5 minutes.
Add salt, butter and vanilla extract. Let cool for 15 minutes, then pour into baked shell. Chill in refrigerator. Frost the pie with the whipped cream topping.
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Peanut Butter Cream Pie with Toasted Meringue
3/4 cup confectioners' sugar
1/2 cup smooth peanut butter
1 cup granulated sugar, divided
3 cup milk, divided
3 eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1 pie shell, baked
1/4 teaspoon cream of tartar
Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside.
In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let it boil.
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste.
Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.
Pour in some of the hot milk mixture, stirring to combine.
Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.
Add the butter and 1 teaspoon vanilla extract. Remove from heat and let custard cool.
Preheat oven to 350 degrees F.
Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mixture over the top.
In a large mixer bowl, beat the egg whites, cream of tartar and remaining 1 teaspoon vanilla extract until stiff peaks form.
Gradually, while beating, add the remaining 4 tablespoons sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very think and glossy. Spread on top of pie. Sprinkle the remaining peanut butter mixture on top.
Bake for 12 to 15 minutes; watching carefully, or until the meringue is golden brown; cool.
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BUTTERSCOTCH CREAM PIE
1/2 cup sugar
1/3 cup hot water
2 cups milk
1/4 cup butter
6 tablespoons all-purpose flour
3/4 cup dark brown sugar, firmly packed
1/2 teaspoon salt
2 eggs
1 baked pastry pie shell, 9-inch
1 cup heavy cream, whipped and sweetened with about 1 tablespoon sugar
Place granulated sugar in a heavy skillet. Cook over low heat without stirring until sugar melts and becomes golden brown. Remove from heat. Slowly add the 1/3 cup hot water. Cook without stirring until sugar is dissolved. Add milk; heat to the boiling point, but do not boil.
In the top of a double boiler over boiling water, melt 1/4 cup butter; remove from heat. Add the flour, brown sugar, and salt. Beat in eggs and the milk mixture. Return to heat and continue cooking over boiling water, stirring constantly, until thickened. Cover and cook for an additional 10 minutes, stirring occasionally. Cool to room temperature; pour into baked pastry.
Top with sweetened whipped cream.
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Peanut Butter Pecan Cream Pie
2 sm. graham cracker pie shells or 1 lg. one
1 (8 oz.) pkg. cream cheese
1 (8 oz.) container Whipped Topping
1/2 c. confectioners' sugar
2 tbsp. milk
1 tsp. vanilla
1 c. chopped pecans
Beat cream cheese until softened. Add remaining ingredients and mix until blended. Put in pie shell and top with cherry pie filling or your favorite fruit pie filling. Use 1 can of pie filling for each pie. Refrigerate before serving.
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Peanut Butter Strawberry Cream Pie
2 (8 oz. each) pkgs. cream cheese at room temperature
2/3 c. sugar
4 eggs
2 tsp. grated orange rind
1/4 c. orange juice
9 inch graham cracker crust
1 pt. strawberries
Beat cream cheese and sugar. Add eggs, one at a time. Stir in orange rind and juice. Turn into shell. Bake in 350 degree oven for 35-40 minutes. Cool. Slice strawberries and put on top of cooled pie. Chill 2 hours.
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