Peanutty Pie Recipes

PEANUTTY ICE CREAM PIE

Steps:

• Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate for 15 minutes. , In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust. Cover and freeze overnight or until firm. Just before serving, sprinkle with M&M's or chocolate chips.

CHOCOLATY PEANUTTY PIE

Steps:

• Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
• Mix together cream cheese, peanut butter, and confectioners' sugar until creamy. Fold in half of the nondairy whipped topping.
• In another bowl, combine pudding mixes with the skim milk.
• Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.

PEANUTTY ICE CREAM PIE

Steps:

• Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate for 15 minutes.
• In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
• Cover and freeze overnight or until firm. Just before serving, sprinkle with mini candy-coated chocolate pieces, if desired.

PEANUTTY CHOCOLATE PIE

Steps:

• 1. PREP TIME DOES NOT INCLUDE COOLING/CHILLING TIME.
• 2. I ALSO DON'T LIKE THE ONE CATEGORY IT ALLOWS US TO CHOSE; THIS IS NOT STRICTLY DAIRY. [WE SHOULD HAVE MORE THAN ONE CHOICE]
• 3. YOU'LL NEED A 9 INCH PIE PLATE.
• 4. HEAT OVEN TO 350 DEGREES.
• 5. PIE CRUST:
• 6. MELT THE BUTTER IN SAUCEPAN; REMOVE FROM HEAT.
• 7. WITH A FORK STIR IN THE GRAHAM CRACKER CRUMBS, PEANUT BUTTER AND SUGAR INTO THE BUTTER.
• 8. SPOON MIXTURE INTO A PIE PLATE; PRESS EVENLY AND FIRMLY ONTO THE BOTTOM AND UP THE SIDES WITH A SPOON.
• 9. BAKE FOR 10 MINUTES; COOL COMPLETELY.... [AFTER IT HAS COOLED A BIT, I LIKE TO REFRIGERATE IT BEFORE POURING THE PIE FILLING INTO IT].
• 10. PIE FILLING:
• 11. WHISK OR BEAT THE PUDDING MIXES WITH THE MILK UNTIL SET, ABOUT 2 MINUTES.
• 12. POUR INTO COOLED CRUST AND REFRIGERATE.
• 13. BEFORE SERVING, TOP WITH THE COOL WHIP OR WHIPPED CREAM.
• 14. SPRINKLE TOP WITH THE FINELY CHOPPED PEANUTS.

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.