Paula Deens Peanut Butter Pie Recipes

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.

CHOCOLATE CREAM PIE WITH PEANUT BUTTER TOPPING

Steps:

• Preheat oven to 425°.
• Prick bottom of prepared Basic Pie Crust with a fork. Bake for 10 to 12 minutes or until lightly browned. Let crust cool completely.
• In a medium saucepan, combine sugar and next 3 ingredients. In a medium bowl, whisk together milk and egg yolks until smooth. Add milk mixture to sugar mixture, whisking until smooth. Cook over medium heat, whisking constantly, for 8 to 10 minutes or until mixture is thick and bubbly. Remove from heat, and whisk in chocolate and butter until melted and mixture is smooth. Stir in vanilla. Pour mixture into cooled pie crust. Cover pie with plastic wrap, pressing directly on surface of pie to prevent a skin from forming. Refrigerate for up to 3 days. Spread Peanut Butter Topping over chocolate mixture. Chill, uncovered, for at least 4 hours before serving. Garnish with chocolate curls, if desired. Cover and refrigerate for up to 3 days.
• In a large bowl, whisk together flour, sugar, and salt.
• Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork just until mixture comes together and starts to form a ball. (You may not need to use the full ½ cup of water.)
• On a lightly floured surface, knead mixture until it forms a smooth dough. Shape into a disk, wrap in plastic wrap, and chill for 1 hour or until firm.
• On a lightly floured surface, roll dough to a 13-inch circle, about ¼ inch thick. Transfer dough to a 9-inch pie plate. Trim excess dough from edges, and decorate as desired.
• In a large bowl, beat cream at medium speed with a mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form.
• In a small bowl, combine gelatin and 2 tablespoons cold water; let stand for 2 minutes or until gelatin has softened. Add ¼ cup boiling water, stirring until gelatin is dissolved.
• With mixer on medium-low speed, gradually add gelatin mixture to cream mixture. (Mixture will look like it is melting, but it will set up again.)
• In a small microwave-safe bowl, place peanut butter. Microwave on HIGH for 30 seconds, stirring until melted and smooth. Whisk into cream mixture until combined. Use immediately.

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.

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.

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.

PAULA DEEN PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Prepare the crust. Press the pie dough into the bottom and the sides of a 9-inch pie pan. Crimp the edges to make a pattern. Freeze it for 1 hour.
• Line the pie dough with parchment paper or aluminum foil. Fill up the pan with 2 pounds of pie weights or dried beans. Bake for 10 minutes. Remove the weights and lining and bake for 10 minutes more, or until the crust has turned golden brown.
• Prepare the filling. In a large bowl, beat the softened cream cheese until smooth. Beat in the pumpkin puree until well-combined.
• Beat in the sugar and salt. Add the eggs and extra egg yolk, half-and-half, and melted butter. Beat until well-combined. Mix in the vanilla, cinnamon, and ginger (if using).
• Pour the filling into the prepared pie crust and bake for 50 minutes or until the middle is set. Let the pie cool completely on a wire rack. Slice and serve with whipped cream on top. Enjoy!