Paula Deens Peanut Butter Pie Food

PAULA DEEN'S PEANUT BUTTER PIE

Steps:

• Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
• Slowly add the milk, blending well.
• Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
• Sprinkle with peanuts.

PEANUT BUTTER PIE

Steps:

• 1 (9-inch) baked chocolate cookie pie crust
• Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
• Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
• In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
• Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
• If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°.
• In a medium bowl, stir together wafer crumbs, brown sugar, and melted butter until well combined. Press into bottom and up sides of a 9-inch pie plate.
• Bake for 8 minutes. Sprinkle chocolate morsels onto hot crust; let stand for 2 minutes. Spread chocolate evenly onto crust.
• In a small bowl, beat heavy cream with a mixer at medium speed until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form; refrigerate.
• In a large bowl, beat cream cheese and peanut butter with a mixer at medium speed until creamy. Beat in condensed milk until well combined; gently fold in whipped cream. Spread mixture into prepared crust. Cover and refrigerate overnight before serving.
• Garnish with chocolate, whipped cream, and strawberries, if desired.

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.

PAULA DEEN'S PEANUT BUTTER PIE RECIPE

Steps:

• Pre heat your oven at 450 F.
• Combine the crushed wafers, butter, and brown sugar in a bowl until they bind together.
• Press the mixture into a 9-inch pie ovenproof mold / plate.
• Bake the crust for 8 minutes.
• After 8 minutes, place the chocolate discs on the hot pie crust and stand on a cooling rack for two to five minutes. Once melted, spread the chocolate using a spatula. Let cool.
• Whip the heavy cream on high speed in a mixing bowl until white peaks forms. Next, start adding confectioners sugar while whipping the cream at high speed until both ingredients combine.
• In a separate bowl, combine the peanut butter and cream cheese using a beater on medium speed. Next, combine the condensed milk until a smooth texture is achieved.
• Fold in the whipped cream mixture into the peanut butter mixture. Combine well.
• Pour the mixture into the pie crust and refrigerate for 6 hours at least.
• Garnish the pie with sweetened whipped cream, chocolate shavings, and sliced strawberries.

PEANUT BUTTER PIE

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
• After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
• Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.
• Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.
• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Yield: approximately 1 1/2 cups
• *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
• Yield: approximately 2 pounds roasted peanuts in shell

MRS. SALTER'S PEANUT BUTTER PIE

Steps:

• Whip cream with 1/4 cup sugar. Mix all other ingredients until smooth and fold in whipped cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving.

PEANUT BUTTER CAKE (PAULA DEEN)

Steps:

• Preheat oven to 375-degree if use a metal pan.
• 325 degrees if using a glass dish.
• Sift flour, sugar, baking powder and salt together.
• Add graham cracker crumbs
• peanut butter.
• shortening
• milk and vanilla.
• beat mixture with electric mixer on low until moistened.
• then beat on meduim for 2 minutes.
• Add eggs
• beat for 1 minute.
• Bake in greased 9 x 13 inch pan for.
• 30 to 35 minutes.
• Do not remove from pan to cool.
• For the frosting.
• mix all of the ingredients together.
• Pour into saucepan.
• bring to a boil.
• Boil for 1 minute.
• Cool slightly
• With wooden spoon handle.
• poke holes in the cake.
• then pour the warm frosting over it.

PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 425°F
• Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
• Stir in eggs.
• Gradually add milk and mix well.
• Pour into pie shell.
• Bake for about 40 minutes or until set.
• Garnish with whipped cream and maybe some pecans.

PAULA DEEN'S BANOFFEE PIE

Steps:

• Mix graham cracker crumbs with softened butter and press mixture into 9" pie plate. Bake for 5-8 minutes at 350.
• To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9x12x2 glass-baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake at 300 for an hour and a half.
• Once both the crust and toffee filling are cooled, spread half of evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners sugar and vanilla and spread on top of toffee filling and bananas.