FROZEN PEANUT BUTTER PIE WITH CANDIED BACON
Provided by Andrea Albin
Categories Dessert Freeze/Chill Frozen Dessert Bacon Peanut Summer Party Peanut Butter Gourmet Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
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
Steps:
- Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.
- In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.
- In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
- Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.
- Let pie stand in refrigerator 30 minutes before serving.
FROZEN PEANUT BUTTER PIE WITH CANDIED BACON
Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud. Use 10 in. pie plate. Thanks Gourmet.com
Provided by College Girl
Categories Pie
Time 5h30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 422.1, Fat 35.6, SaturatedFat 14.4, Cholesterol 61, Sodium 280.2, Carbohydrate 19.8, Fiber 1.8, Sugar 14.8, Protein 9.7
FROZEN PEANUT BUTTER PIE
From Louise Haglers Tofu Cookery. The original recipe called for 1/2 cup honey. Use liquid sub in place if you do not consume honey.
Provided by That is Dr House to
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend the ingredients in a blender until smooth.
- Pour into pie shell.
- Freeze.
- When ready to eat? Thaw for 10 minutes and serve.
Nutrition Facts : Calories 465.2, Fat 37.3, SaturatedFat 7.4, Sodium 356.2, Carbohydrate 22.3, Fiber 3.1, Sugar 4.1, Protein 13.6
SPICY CANDIED BACON
From the blog Serious Eats. It looks so yummy. I like bacon and this is something I want to try very soon.
Provided by Boomette
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- Mix the chili powder and brown sugar in a shallow bowl.
- Fit a sheet of parchment paper onto a jelly-roll pan.
- Bury each slice of bacon in the chili and sugar mixture; rub both sides to assure the mixture adheres.
- Lay the bacon strips on the prepared pan.
- The bacon strips may be left flat or twisted two or three times by holding each end to make a candied "stick".
- Bake for 30 minutes without turning.
- Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.
CANDIED BACON
Bacon cooked in the oven (my preferred method of always cooking bacon), with some special additions. Especially good on a BLT! This recipe comes from the Loveless Cafe in Nashville Tennessee.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees.
- Mix the brown sugar and cumin. Dredge each bacon slice on both sides through the sugar mixture.
- Place the bacon on a baking pan with sides and bake for 15 to 20 minutes, depending on the thickness of your bacon. Place on a paper towel to drain the excess fat.
Nutrition Facts : Calories 143.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 10.9, Sodium 138.8, Carbohydrate 18.2, Sugar 17.8, Protein 1.9
FROZEN PEANUT BUTTER PIE
Make and share this Frozen Peanut Butter Pie recipe from Food.com.
Provided by southern chef in lo
Categories Pie
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spread 1 cup of Cool Whip in bottom of pie crust.
- Spread jam or fudge sauce over Cool Whip.
- Freeze for about 10 minutes.
- In a bowl gradually add the milk to the peanut butter, blending until smooth.
- Add the pie filling mix.
- With electric mixer on low speed, beat 1-2 minutes until well blended.
- Fold in the remaining Cool Whip.
- Spoon over the mixture in the crust.
- Freeze until firm (about 4 hours).
- Garnish with additional Cool Whip and chopped nuts.
Nutrition Facts : Calories 896.1, Fat 53.3, SaturatedFat 16.5, Cholesterol 5.7, Sodium 854.3, Carbohydrate 93.3, Fiber 6.2, Sugar 64.7, Protein 19.1
FROZEN PEANUT BUTTER PIE
If you don't feel like making the crust, try using a pre-packaged 'chocolate crunch crust'- but I've never tried it so I'm not sure how it would turn out. Cooking time is freezing time.
Provided by Bake-a-holic
Categories Peanut Butter Pie
Time 4h20m
Yield 9 inch pie, 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 804.7, Fat 53.9, SaturatedFat 27.4, Cholesterol 109.5, Sodium 511.3, Carbohydrate 73, Fiber 3.6, Sugar 52.5, Protein 15.2
NUTTER BUTTER FROZEN PEANUT BUTTER PIE
Delicious frozen peanut butter pie. Cook time is actually freezer time. From Kraft Philadelphia Cream Cheese Product Cookbook.
Provided by Leta8076
Categories Pie
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To make crust*, crush the cookies in a zipper style plastic bag with a rolling pin, or in a food processor.
- Mix cookie crumbs with butter.
- Press into bottom and sides of a 9 inch pie plate.
- Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.
- Gently stir in 1 1/2 cups whipped topping.
- Spoon into crust.
- Freeze 4 hours or overnight until firm.
- Let stand 1/2 hour or until pie can be cut.
- Garnish with remaining whipped topping and additional cookies if desired.
- Special extra: Just before serving, drizzle chocolate flavored syrup on plates.
- *Ifdesired, omit Nutter Butter cookie crust and use an oreo crust instead.
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THE BEST FROZEN PEANUT BUTTER PIE RECIPE - OUR BEST BITES
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Reviews 31Total Time 15 minsEstimated Reading Time 5 mins
- In a small bowl, combine nutter butter crumbs and 2 1/2 tablespoons butter. Stir with fork to combine. In a separate bowl, combine oreo crumbs and 2 1/2 tablespoons melted butter. Stir with fork to combine. Drop spoonfuls of each crust mixture into a pie plate, alternating between the two. Use a flat glass to press the crust flat on the bottom of the pie plate and up the sides.
- Beat peanut butter, cream cheese, milk, powdered sugar, vanilla, and salt until creamy. Gently fold in Cool Whip until combined. Spread into pie plate. If desired, top pie with additional Cool Whip. Cover pie and freeze at least 6-8 hours or until firm.
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From sallysbakingaddiction.com
5/5 (1)Category Frozen DessertsCuisine AmericanTotal Time 4 hrs 30 mins
- First, make the Oreo cookie crust: Crush the Oreos into a fine crumb using a food processor or blender. Using a rubber spatula or wooden spoon, mix the crushed Oreo crumbs and melted butter together. It may look like there is not enough butter, but it will come together.
- Place into a 9 or 10 inch pie pan, pressing the crumbs onto the bottom and up the sides as much as it will fit. Try to make the crust 1/8 inch thick all around. It does not have to be perfect. Set in the freezer as you make the filling.
- Mix the peanut butter, sugar, cream cheese, and milk together in a large bowl. I used an electric mixer, but a rubber spatula or wooden spoon would do the trick. Mix until the mixture is completely smooth. Gently fold in the whipped topping.
- Remove pie crust from the freezer and layer 1/2 of the pie filling onto the crust. Sprinkle with 1/2 of the crushed Reese’s Pieces. Layer with the rest of the pie filling, swirling to make it completely smooth on top. Top with chocolate syrup and remaining Reese’s Pieces.
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