Five Star Peanut Butter Pie Food

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

PEANUT BUTTER PIE

Steps:

• Pour heavy cream into a medium mixing bowl (or 4 cup liquid measuring cup) and using an electric hand mixer whip heavy cream until very stiff peaks form.
• In a separate large mixing bowl, using the same beaters and mixer (no need to clean) set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
• Increase speed to high and whip until fluffy, about 1 minute.
• Add whipped cream to peanut butter mixture and fold until evenly combined**.
• Pour mixture into pie crust and spread into an even layer.
• Freeze 1 hour or refrigerate for 4 hours.
• Decorate if desired (with topping ideas listed below) and slice.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER PIE

Steps:

• For the crust: Mix together the flour, granulated sugar and salt in a large bowl until well combined. Using clean hands, add the butter and toss until just coated. Work the butter into the flour until the mixture is in clumps the size of quarters, about 2 minutes. The butter clumps should go from small chunks to larger chunks. Add the shortening, toss until just coated in flour, then rub it into the flour mixture until the mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half the ice water and rake through the mixture with your fingers until just moistened. Drizzle in the remaining water 1 tablespoon at a time and comb through the mixture with our fingers to moisten. The mixture will eventually come together; the dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with one hand, use the palm of your other hand to push the dough along the side of the bowl to gather it into a ball. Turn the dough onto a piece of plastic wrap, press it into a flat disk and close in the wrap. Place in the coldest part of the refrigerator for at least 30 minutes.
• Preheat the oven to 400 degrees F. Roll out the dough and form a crust. Press it into a 9- or 10-inch pie pan and bake until golden brown, 10 minutes. Remove and let cool.
• For the peanut butter crumble: Mix the peanut butter and confectioners' sugar with a spoon or stand mixer over low speed until it is a crumble consistency. Set aside.
• For the whipped cream: Add the confectioners' sugar to the cream and whip at high speed with a stand mixer until fluffy.
• For the pudding: Whisk together the milk, granulated sugar and 2 eggs in a saucepan. Bring to a simmer over medium heat. Mix the 3 egg yolks with the vanilla, salt and cornstarch in a small bowl. Slowly stir the egg yolk mixture into the milk mixture until it firms up. Stir in the butter until combined. Remove from the heat and set aside. If everything else is done, place the mixture in the refrigerator for a few minutes to cool.
• To assemble the pie: Layer about one-third of the peanut butter crumble in the bottom of the pie crust, followed by half of the cooled pudding, and half of the whipped cream. Repeat this process again and top with the crumble. Keep the pie in the refrigerator until ready to serve.

NANNY'S NEVER FAIL PIE CRUST- 5 STAR FAMILY FAVORITE

Steps:

• Cut crisco and butter into the flour and salt. Beat egg, vinegar and water.
• Mix the egg mixture into the flour mixture.
• Knead together then roll out into 3 pie crusts.
• Nanny would put them into a pie dish and cover and freeze for up to a few weeks.
• For a baked crust bake the crust for about 15 minutes at 375° till golden.

PEANUT BUTTER PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

SPICY PEANUT PIES

Steps:

• Heat oven to 200C, 180C fan, gas 6. Steam the potatoes for the mash for 20 mins until tender, adding the cauliflower to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli and stir around the pan until starting to soften. Stir in the dried spices then add the leeks and peppers and cook, stirring frequently, until they are softening.
• Tip in the tomatoes and tomato purée with the cauliflower and 150ml water, and the bouillon. Cover and simmer for 10 mins.
• Stir the peanut butter with 100ml water to loosen the consistency, then stir into stew and cook 5 mins more. Spoon equally into 25cm by 18cm pie dishes.
• For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it.
• Bake one for 35 mins and chill the other for another day. It will keep for 3 days. Reheat the remaining pie as above, adding an extra 15 mins as you're cooking it from cold.

FIVE-STAR PEANUT BUTTER PIE

Steps:

• Mix first 3 ingredients until smooth, with mixer; then add cool-whip until blended well.
• Pour into ready made graham cracker crust; refrigerate at least 2 hours or overnight; I put mine in the freezer.
• When ready to serve; you will want to cut this pie into 8 pieces as it is very rich... Dollop whip cream, drizzle a little syrup, and add a few chopped peanuts to the top.. befor serving if desired; I keep my pie in the freezer in a gallon zip lock bag; It's always ready when I gotta have something peanut butter and sweet... Enjoy