Frozen Peanut Butter Pie With Candied Bacon Food

FROZEN PEANUT BUTTER PIE WITH CANDIED BACON

Steps:

• Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
• Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
• Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
• Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.
• Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
• Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.

FROZEN PEANUT BUTTER PIE WITH CANDIED BACON

Steps:

• Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
• Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
• Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
• Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stir.
• Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
• Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.
• Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.

FROZEN PEANUT BUTTER PIE

Steps:

• Blend the ingredients in a blender until smooth.
• Pour into pie shell.
• Freeze.
• When ready to eat? Thaw for 10 minutes and serve.

PEANUT BUTTER PIE (FROZEN)

Steps:

• In a medium bowl, blend together cream cheese, sugar and peanut butter.
• Slowly add the milk while beathing, so your mixture is creamy.
• Continue beating until fluffy.
• Fold in the nondairy whipped topping.
• Pour the mixture into the graham cracker crust pie shell.
• Swill the fudge sauce through the pie (i usually use a butter knife)
• Freeze until firm.

FROZEN PEANUT BUTTER PIE

Steps:

• For CRUST:.
• In heavy saucepan over low heat, melt butter and chips.
• Remove from heat; gently stir in cereal until completely coated.
• Press on bottom and up sides to rim of buttered 9 inch pie plate.
• Chill 30 minutes.
• For FILLING:.
• In large mixing bowl, beat cream cheese until fluffy.
• Gradually beat in milk and peanut butter until smooth.
• Stir in lemon juice and vanilla.
• Fold in whipped cream.
• Spread mixture into crust.
• Drizzle fudge topping over pie.
• Refrigerate 4-5 hours until firm.

FROZEN PEANUT BUTTER PIE

Steps:

• Crust: Blend together graham cracker crumbs, 1/2 cup peanut butter, honey, nuts and melted butter. Press into 9-inch pie pan.
• Filling: Whip cream cheese, powdered sugar and peanut butter. Add milk slowly. Fold in Cool Whip. Freeze a minimum 4 hours. Thaw slightly before serving.
• Top with more chopped peanuts if you like.