Peanut Butter Pie By Pat Duran Recipes

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

PEANUT BUTTER PIE BY PAT DURAN

Steps:

• 1. In a large mixer bowl combine ice cream and 1/3 c . of peanut butter. Mix until smooth and then pour into prepared crust. Cover with wax paper and put into freezer. Combine 1/4 c. peanut butter and 1/4 c. corn syrup, blend well and spread on top of frozen pie. Return to freezer. Combine in a saucepan the remaining 1/4 c. corn syrup, unsweetened chocolate,(can use 2/3 c. semi sweet chocolate chips ,omit sugar, if using), sugar,milk,salt and vanilla. Cook stirring constantly about 5 minutes, or until thickened to make fudgy sauce. When ready to serve pie, defrost slightly and spoon some whipped topping, hot sauce and sprinkle of nuts on each serving. This is oh so to die for!

PEANUT BUTTER CRUMB COFFEECAKE

Steps:

• 1. Heat oven to 400^. Grease a 9-inch casserole or pie plate. Drain pineapple and pat dry with paper toweling. Reserve 2/3 cup of the pineapple juice.Set aside.
• 2. Crumb Mixture: In a large bowl combine all the dry ingredients, and the lemon peel; cut in the peanut butter and butter with a pastry blender until crumbly-stir in pecan pieces. Set aside.
• 3. Bisquick Mix: Beat reserved juice with the egg and maple syrup. Add Bisquick and stir for 30 seconds. Pour and spread mixture into the prepared pan. Top with 1/2 the Crumb Mixture. Next, add all the dry pineapple over top, and sprinkle the remaining Crumb Mixture over top of the pineapple. Bake at 400^ for 25 to 35 minutes- or until tested done with a toothpick. --- I hope you enjoy this recipe.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Butter or spray an 8x8-inch Pyrex dish. Set aside. Place cookies in a plastic bag and crush with a rolling pin or the side of a meat tenderizer.Crushing to pretty fine.Set aside.
• In a medium saucepan add the sweetened condensed milk, the peanut butter chips,butter and peanut butter;stir until all the mixture is blended and chips are melted over a medium low flame.
• When chips are melted stir in the cookie crumbs and vanilla. Remove pan from heat and stir to combine. Pour into prepared pan. Spread to even out. Chill until set;about 2 hours.Cut into squares.
• Melt chocolate chips in microwave for 1 minute, stirring at 30 second intervals until melted and smooth. Spread a small amount of the melted chocolate on each square and sprinkle on the Heath toffee crunch. Chill until chocolate is set. Enjoy!

PEANUT PIE SHELL

Steps:

• Heat oven to 450^ Mix all ingredients in a small bowl; stir vigorously until soft dough forms. Press dough firmly with floured fingers into ungreased 10-inch pie plate, bringing dough onto rim of plate. Flute edge slightly. Cover edge with foil, to prevent excessive browning. Bake until light brown about 8 minutes. Great for cream pies, ice cream pies- not to be used with fresh fruit of liquid pies like pumpkin.

CINCO DE MAYO PEANUT PIE

Steps:

• 1. Make pie crust using this recipe: https://www.justapinch.com/recipes/dessert/pie/classic-crisco-pie-crust.html?p=1 or use store bought and bake. Preheat oven to 350^.
• 2. Filling: Combine both sugars, flour, cornstarch, and salt in a medium saucepan. Stir to blend ingredients.
• 3. Slowly pour in the milk 1 cup at a time. Add the peanut butter chips. Cook and stir over medium heat until thick and bubbly. Reduce heat and continue to stir for 2 minutes.
• 4. Beat the yolks in a small bowl and slowly stir some of the hot mixture into the yolks, until you have about 1 cup in the yolks, then return yolk mixture to the saucepan.
• 5. Bring mixture to a gently boil. Stirring on low for 3 minutes. Remove from heat and stir in the margarine and vanilla.
• 6. Pour mixture into cooled pie shell. Sprinkle with the chopped chocolate peanuts. Bake in 350^ oven for about 20 minutes. Cool to room temperature,then refrigerate , before serving. Keep leftovers in refrigerator...

PEANUT BUTTER PIE

Steps:

• Throw the crust together. Crumble the cookies into the workbowl of a food processor, and process to crumbs. This will give you about 2 cups. Put them in a bowl and mix in the melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch pie pan. Chill while making the filling.
• Put the cream, vanilla, cream cheese, peanut butter, and confectioners' sugar in a mixer bowl. Mix on low for 1 minute, til blended, then gradually increase the speed to high. Whip til light and fluffy, about 1 more minute.
• Spoon the filling into the chilled pie shell. Even off the top and sprinkle with peanuts. Pop into the fridge and let it chill til set, about 4 hours. Serve chilled and cut into wedges. Don't leave it out at room temperature for too long because it will soften too much.

PEANUT BUTTER PIE XIX

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in the peanut butter. Fold in 1 container of whipped topping. Spread filling in baked pie shell. Chill for 1 hour.
• Spread top with remaining container of whipped topping. Refrigerate 1 hour before serving.

CHILLY PEANUT BUTTER PIE

Steps:

• Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly.
• Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.