ULTIMATE PEANUT BUTTER PIE
Christina's peanut butter pie recipe is fabulous. There is no better duo in our mind than peanut butter and chocolate. The melted chocolate on top of the peanut butter Oreo crust is next level genius. Every bite you take, the chocolate melts in your mouth and pairs well with the creamy peanut butter layer. This pie is decadent,...
Provided by Christina Haley
Categories Pies
Time 2h38m
Number Of Ingredients 17
Steps:
- 1. Crush up cookies into a fine crumb (yes the whole package... less 2 because I ate them haha).
- 2. Put them into a large deep pie pan. Melt butter and drizzle over cookie crumbs. Mix well and begin to start pressing them down firmly in the center of pan working outward.
- 3. Keep pressing the cookie crust firmly into the pan working up the sides of the pan. Bake at 350 for 8 minutes. Seat aside and cool.
- 4. Melt package of chocolate chips with 1/3 c of heavy cream in microwave stirring every 10-15 seconds until melted, smooth and silky.
- 5. Pour most of the melted chocolate mixture over the crust setting aside a bit of it for a finishing drizzle. Work the chocolate up the sides of the crust and spread evenly. Put pie in refrigerator to chill while making the filling.
- 6. Cream together the peanut butter and cream cheese (I use my stand mixer for this part). Make the pudding in a separate bowl with the milk. When thick, add it to the peanut butter mixture. Then add the condensed milk and mix together well.
- 7. Beat the 1 1/2 heavy cream. When it just starts getting thicker add the sugar. Beat until thickened.
- 8. Fold 1 cup of the whipped cream into the peanut butter mixture and pour peanut butter filling into the pie. Smooth out evenly.
- 9. Spread the rest of the whipped cream on top of the peanut butter filling. Place chopped up peanut butter cups on top. Then drizzle with the remaining melted chocolate. Chill at least 2 hours before serving. ENJOY!!!
DREAMY CREAMY PEANUT BUTTER PIE
Truly a dreamy creamy pie for peanut butter lovers! The pie filling is cool, fluffy and full of peanut flavor. It pairs perfectly with the chocolate crust and mimics the flavors of a peanut butter candy cup. This no-bake dessert is guaranteed to be a crowd pleaser. Lori leaves the toppings vague so we went with whipped topping,...
Provided by Lori Zimmer
Categories Puddings
Time 15m
Number Of Ingredients 10
Steps:
- 1. With an electric mixer, cream together cream cheese, peanut butter, and powdered sugar until smooth.
- 2. In a separate bowl, stir together instant pudding and milk. Slowly add to peanut butter mixture.
- 3. Beat on medium to high speed until well blended.
- 4. Fold in whipped topping and stir until smooth.
- 5. Pile the filling into crust and refrigerate for 3-4 hours.
- 6. Top as desired chocolate curls, miniature chocolate chips, powdered cocoa, or chopped peanuts, or drizzle with chocolate syrup.
- 7. Add additional whipped topping to decorate.
BLUE RIBBON PEANUT BUTTER COOKIES
I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.
Provided by 1 Cookin Texan 1954
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Cream butter, peanut butter, both sugars, egg and vanilla.
- Sift together all the dry ingredients; blend into creamed mixture.
- Shape in 1 inch balls; roll in granulated sugar.
- Place 2 inches apart on a ungreased cookie sheet.
- Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
- Bake at 375 degree oven for 10 to 12 minutes.
- Cool slightly; remove from pan.
Nutrition Facts : Calories 852.6, Fat 40.8, SaturatedFat 18.4, Cholesterol 107.5, Sodium 758.7, Carbohydrate 113.2, Fiber 3, Sugar 79.8, Protein 14
CHOCOLATE PEANUT BUTTER BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
- Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
- Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
- Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
- Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
CHOCOLATE AND PEANUT BUTTER RIBBON DESSERT
Peanut cookies form the crust of this light layered frozen dessert with chocolate and peanut layers, topped with a garnish of cookies and whipped topping.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 12
Number Of Ingredients 8
Steps:
- Crush 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
- Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
- Freeze 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 30 g, Cholesterol 26.2 mg, Fat 19.6 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 190.8 mg, Sugar 14.8 g
PEANUT BUTTER MARSHMALLOW PIE
This is a great pie recipe for kids and adults as well. It is SOOO easy, quick and very good! A definite pleaser, hope you think so too! 8)
Provided by OceanIvy
Categories Pie
Time 5m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend peanut butter, marshmallow cream and cream cheese in bowl.
- Blend well.
- Add sugar and whipping cream slowly as blending.
- Stir in milk.
- Blend well.
- Pour mixture into pie crust.
- Freeze until pie is thickened.
- After pie has set for about 5-10 minutes, serve and enjoy!
BLUE RIBBON APPLE PIE
Steps:
- Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
- Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don't over cook in this step as the apples will finish cooking and softening up in the oven.
- Transfer the apples and their juice in an even layer to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
- Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice.
- Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
- Roll out the second piece of dough and drape it over the pie. Trim the top crust so there is about a 1/4-inch or slightly longer overhang all the way around the pie. Tuck this overhang under the bottom crust (see details here) so the pie is sealed. Crimp the edges (how-to here or here).
- Cut four gashes in the top of the pie with a sharp paring knife for venting. Brush the crust lightly with the egg white and sprinkle with the remaining one tablespoon sugar.
- Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes.
- Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.
- Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.
Nutrition Facts : ServingSize 1 Serving, Calories 453 kcal, Carbohydrate 83 g, Protein 4 g, Fat 14 g, SaturatedFat 4 g, Sodium 288 mg, Fiber 8 g, Sugar 49 g
BLUE RIBBON BUTTER CAKE RECIPE
This divine Blue Ribbon Butter Cake is sure to be a winner whatever the occasion! It is light, fluffy, and utterly delicious.
Provided by Kristyn Merkley
Categories Cakes & Cheesecakes
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325. Grease and flour a ten inch bundt pan.
- Add the sugar and butter to a large bowl and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla, and mix to combine.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the flour mixture to the wet ingredients, and mix until just combine.
- Pour the cake batter into the prepared pan, spreading evenly, Bake for 60 minutes, until a toothpick inserted into the cake comes out clean. Remove from the oven and turn out onto a cooling rack. Let cool for 10-15 minutes, then poke the top of the cake with a fork.
- While the cake is cooling, make the glaze by adding the sugar, butter, water, and vanilla to a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the sugar is dissolved. Pour the glaze over the warm cake. Let the cake cool before serving.
Nutrition Facts : Calories 510 kcal, Carbohydrate 71 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 111 mg, Sodium 463 mg, Fiber 1 g, Sugar 47 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Divide dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill.
- To prepare filling, combine apples and lemon juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.
- Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11-inch circle, and place dough, plastic-wrap side up, on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon granulated sugar. Place pie on a baking sheet; bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown). Cool on a wire rack.
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