PEANUT BUTTER PIE VIII
This is an excellent peanut butter pie recipe. My grandmother requested it many years ago from a restaurant that served it. Everyone who has had this pie loves it.
Provided by S_ST
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
- In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
- Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
- Bake at 325 degrees F (165 degrees C) for 30 minutes.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 61.6 g, Cholesterol 74.6 mg, Fat 19 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 5 g, Sodium 320.5 mg, Sugar 45.3 g
PEANUT BUTTER CUSTARD BLAST
"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. -Marilee Evenson, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack., For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes., Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.
Nutrition Facts : Calories 585 calories, Fat 37g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 396mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 3g fiber), Protein 12g protein.
PEANUT BUTTER PIE XIII
This pie is filled with smooth peanut butter custard. Perfect when topped with whipped cream.
Provided by Jackie Smith
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together egg yolks, salt and milk. Cook over low heat, stirring constantly until warm.
- In a small bowl combine sugar and flour. Mix well and gradually whisk into milk mixture. Continue to stir mixture constantly until thickened. Remove from heat.
- Add vanilla extract and peanut butter to milk mixture. Stir until smooth. Pour into baked pastry shell. Chill for at least 2 hours before serving. Top with whipped cream if desired.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 38 g, Cholesterol 91.5 mg, Fat 19 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 6.5 g, Sodium 224.9 mg, Sugar 25.5 g
PEANUT BUTTER CUSTARD
Make and share this Peanut Butter Custard recipe from Food.com.
Provided by Creation In Hope
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream sugar, salt and peanut butter.
- Stir in eggs and milk until well blended.
- Slowly stir in boiling water, then vanilla.
- Ladle into well buttered custard cups. (6-8 cups).
- Sprinkle with nutmeg.
- Place cups in shallow pan.
- Fill with hot water to within 1 inch of top of cups.
- Bake in 325 degree oven about 40 minutes or until set.
Nutrition Facts :
REAL SOUTHERN PEANUT BUTTER PIE
This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.
Provided by vatech90
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 46.8 g, Cholesterol 58.8 mg, Fat 19.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 240.5 mg, Sugar 31.2 g
PEANUT BUTTER PIE VII
Traditional peanut butter pie, creamy and good.
Provided by Jan
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the confectioners' sugar and the peanut butter blend until thoroughly combined and light. Spread 3/4 of this mixture across the bottom of the baked pie shell.
- Combine cornstarch, 2/3 cup white sugar, salt and scalded milk. Mix well. Pour a small amount of the milk mixture over the egg yolks. Mix, then add the egg yolk mixture to the scaled milk mixture. In a saucepan over medium heat cook the egg yolk mixture until it thickens. Add the butter and the vanilla. Remove from the heat and allow to cool slightly then pour into the baked pie shell.
- Beat egg whites into soft peaks add 1/2 cup of the white sugar and continue beating until glossy and stiff. Spread meringue over top of pie. Sprinkle with the remaining peanut butter and confectioners' sugar mixture
- Bake at 350 degrees F (175 degrees C) until meringue is lightly browned. Allow pie to cool before serving.
Nutrition Facts : Calories 444.3 calories, Carbohydrate 61.9 g, Cholesterol 89.3 mg, Fat 19 g, Fiber 1.2 g, Protein 9.1 g, SaturatedFat 6.5 g, Sodium 318.3 mg, Sugar 49 g
CHOCOLATE PEANUT BUTTER PIE VI
Sweet, chewy chunks of peanut butter lie like buried treasures under a layer of chocolate custard. You can top this pie with meringue to make it extra spectacular.
Provided by SAUNDRA
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
- Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.
- In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.4 g, Cholesterol 111.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 5.5 g, Sodium 264.3 mg, Sugar 39.4 g
PEANUT BUTTER CRUMBLE CREAM PIE
If you have a sweet tooth and are a lover of peanut butter then this is one you should not pass up, it has a sweet crumble that is sprinkled over the baked crust, then a delicious vanilla custard on top, then topped off with whipped cream and more crumble on top :)
Provided by Kittencalrecipezazz
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix together confectioners sugar with peanut butter until crumbly; sprinkle HALF of the mixture over the baked pie crust.
- In a microwave-safe bowl combine half and half cream with sugar, salt, vanilla, cornstarch and egg yolks; cook on HIGH until thickened and smooth, removing to stir a couple of times during cooking.
- Pour the filling into the crust over the crumble; cool for 30 minutes at room temperature, then place a piece of plastic wrap directly over the custard and refrigerate until completely cold.
- Remove the plastic wrap then spread the prepared whipped cream (or Cool Whip) over the top of the custard.
- Sprinkle with remaining half of the crumble.
- Chill until ready to serve.
Nutrition Facts : Calories 598, Fat 32.1, SaturatedFat 11.2, Cholesterol 124.2, Sodium 318, Carbohydrate 68.9, Fiber 2.4, Sugar 44.3, Protein 10.8
PEANUT BUTTER CUSTARD PIE
This is not an overly sweet pie. It is custardy and the crust is a cookie crust. We use to have a resturant near my home that use to have the best peanut butter custard pie. They used a regular pie crust but I like the added peanut butter and that little bit of sweetness in the crust. The custard is nice and thick without...
Provided by SK H
Categories Pies
Time 55m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix together the peanut butter cookie mixture with the egg and butter. Then take a pie pan and pat the cookie mixture into form a crust. Bake for about 8 to 10 minutes
- 3. Mix the milk and the Bailey French Vanilla together in a bowl. Take the sugar and the butter and mix together in a sauce pan and add 1/2 of the milk mixture. Heat until warm, BUT DO NOT BOIL.
- 4. Separate your eggs putting the yolks in one bowl and the egg whites in a metal or glass dish.
- 5. In the bowl with the remaining milk mixture, add yolks and then stir in cornstarch. Add to warm milk mixture. Cook over medium heat, stirring constantly, until it gets thick
- 6. Remove from heat and stir in the peanut butter until it is a very smooth consistancy. Pour into cookie pie shell.
- 7. In a glass or metal bowl place egg whites and cream of tartar. A stand mixer is best to use with the whisk paddle attachment but you can use a hand mixer. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Top the peanut butter pie.
- 8. Bake for 25 to 30 minutes.
PEANUT BUTTER CUSTARD PIE
Make and share this Peanut Butter Custard Pie recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients and pour into pastry lined pie plate.
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 260.3, Fat 10.2, SaturatedFat 3.3, Cholesterol 114.3, Sodium 213.3, Carbohydrate 37.9, Fiber 0.6, Sugar 12.6, Protein 7.8
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- Bake empty pie shell according to directions. In a small bowl, place confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until mixture is crumbly. Place half of mixture in bottom of baked pie shell, reserve remainder.
- In large saucepot, place egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cover over medium to medium low heat until thick, stirring constantly. Pour over peanut butter in pie crust.
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4.8/5 (10)Servings 8Cuisine AmericanCategory Dessert
- Preheat the oven to 325°F. In a small bowl, use a fork to mix the powdered sugar and the peanut butter together until it is crumbly. Spread about half of the peanut butter mixture in the bottom of the cooled pie crust. Set the other aside.
- In a medium saucepan, whisk together the cornstarch, 2/3 cup sugar, and salt. Add the egg yolks and milk and whisk well. Heat over medium low heat, stirring constantly to prevent scorching, until thickened - about 10 minutes. The mixture should be the consistently of thick pudding. Remove from the heat and add the vanilla and butter. Stir until the butter has melted. Pour the mixture over the peanut butter mixture in the bottom of the pie crust.
- Make the meringue by beating the egg whites in a clean bowl until frothy. Gradually add the other 1/4 cup sugar and continue to beat until you get to the stiff peak stage. The time to get there varies based on the mixer you're using. The meringue should be glossy. Spread over the custard filling in the pie. Sprinkle the remaining peanut butter crumble mixture over the meringue and bake for 20 to 30 minutes or until golden brown. Cool completely and then chill in the refrigerator for 2 to 4 hours or overnight before serving.
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- In a heavy saucepan, whisk together milk, granulated sugar, cornstarch, salt, and egg yolks. Heat over medium heat, stirring constantly. Bring to a simmer for a few minutes, until thickened.
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