Best Paula Deens Smooth Peanut Butter Pie Recipe 415 Recipes

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

MRS. SALTER'S PEANUT BUTTER PIE

Steps:

• Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°.
• In a medium bowl, stir together wafer crumbs, brown sugar, and melted butter until well combined. Press into bottom and up sides of a 9-inch pie plate.
• Bake for 8 minutes. Sprinkle chocolate morsels onto hot crust; let stand for 2 minutes. Spread chocolate evenly onto crust.
• In a small bowl, beat heavy cream with a mixer at medium speed until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form; refrigerate.
• In a large bowl, beat cream cheese and peanut butter with a mixer at medium speed until creamy. Beat in condensed milk until well combined; gently fold in whipped cream. Spread mixture into prepared crust. Cover and refrigerate overnight before serving.
• Garnish with chocolate, whipped cream, and strawberries, if desired.

OLD-FASHIONED PEANUT BUTTER PIE

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.

PAULA DEEN'S PEANUT BUTTER PIE

Steps:

• Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
• Slowly add the milk, blending well.
• Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
• Sprinkle with peanuts.

PEANUT BUTTER FREEZER PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in confectioners' sugar and peanut butter. Refrigerate 1/2 cup whipped topping for garnish. Beat 1/2 cup whipped topping into peanut butter mixture; fold in remaining whipped topping. Set aside 8 teaspoons chocolate chips for garnish; fold remaining chips into filling. , Spoon filling into crust. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 20 minutes before serving. Garnish each slice with 1 tablespoon whipped topping and 1 teaspoon chocolate chips.

PAULA DEEN'S SMOOTH PEANUT BUTTER PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 325. Make pie filling. In a heavy saucepan, combine sugar and cornstarch. Stir in milk and egg yolk. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Stir in peanut butter. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into prepared pie crust. Make meringue. Separate the eggs and let the egg whites come to room temperature, about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea foam on the beach. Add cream of tartar to the egg whites. Keep beating until the egg white reach soft peaks when you lift the mixer out of the found Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sprinkle peanuts over top of pie, if desired. Store in refrigerator.