Bob Evans Peanut Butter Pie Sugar Free Recipes

SUGAR FREE PEANUT BUTTER PIE

Steps:

• Make or purchase a sugar free crust. Allow the crust to fully cool.
• In a large mixing bowl, combine together the peanut butter, cream cheese, and sugar free powdered sugar. Beat the ingredient until creamy.
• Use a rubber spatula to fold in the whipped topping, scraping the sides of the bowl as needed.
• Transfer the contents from the bowl to the pie crust. Evenly distribute the peanut butter filling. Then refrigerate until the filling is set (about 30 minutes).
• Make the ganache by heating the cream until it bubbles, stopping to stir as needed. Pour the heavy cream over the chocolate chips and stir until creamy.Cover the peanut butter pie layer with the ganache and then place the pie into the refrigerator to set before serving.

BOB EVANS PEANUT BUTTER PIE

Steps:

• Mix together pudding and cold milk until creamy.
• Add whipped, whipping cream and peanut butter.
• Mix well.
• Pour into baked pie crust,.
• Top with Cool Whip whipped.
• Freeze for 1 hour until set.
• Top with chocolate shavings and nuts chill till ready to serve.

COPYCAT BOB EVANS STRAWBERRY PIE RECIPE

Steps:

• Preheat oven to 375°F
• To make the crust, the key is to not play with the dough any more than is necessary. To begin, add flour, salt, and shortening into a mixing bowl. Mix until you have pea-sized balls of dough in the bottom. Add water and mix, just until it is combined.
• Pat into a ball and roll out onto a floured surface. Roll until dough is ¼ to ½ inch thick. Sprinkle the top with flour and fold into quarters. Carefully lift and place into a lightly greased pie pan. Unfold once in the pie pan. Pinch edges of crust to the top of the pan. Use a fork to place a few marks on the bottom of the pie crust. Bake for 10 to 12 minutes, or until crust just starts to turn golden. Remove from oven and let cool.
• Next, it is time to start the cream layer of your pie. In a mixing bowl, add cream cheese, and beat until it is creamy. Add vanilla and powdered sugar. In another bowl, whip the heavy cream until stiff peaks begin to form. Once stiff peaks begin to form, fold in cream cheese mixture. Whisk to combine. Pour into cooled pie crust, and store in the fridge.
• To create your strawberry layer, be careful to follow these instructions in order, to avoid unwanted lumps in your glaze. In a small saucepan, add sugar and corn starch. Mix until they are completely combined. Add water and stir. Your mixture will look like a watery milky substance.
• Once any lumps are completely dissolved, turn the heat to medium-low. Cook over a low temperature until your mixture begins to thicken. Once it gets thick and starts to turn a translucent color, remove it from heat. Mix in your Jell-O packet and mix in. Sit to the side and allow to cool.
• Using the strawberries that have been hulled, rinsed, and dried, arrange your strawberries on top of your cream cheese mixture. Once your strawberries are how you want them, cover them in the glaze.
• After your pie has been assembled, place it in the fridge and allow it to chill for one to two hours. Remember, it is best if eaten the same day it was prepared. By allowing your pie chilling time, it will set up better and become more solid when you serve it.
• Before you serve your pie, make your whipped cream. To make whipped cream, pour heavy cream into your mixing bowl. Whisk on high until stiff peaks form. Add vanilla and powdered sugar and mix until combined.
• Place whipping cream into a piping bag to create swirls. You can also place a dollop of whipping cream on your slices of pie as you serve them if you prefer. Serve and enjoy!