Paula Deens Smooth Peanut Butter Pie Recipe 415 Food

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.

PUMPKIN PIE (PAULA DEEN)

Steps:

• Preheat the oven to 350 degrees F.
• Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
• (I dispensed with lining the pie tin with foil and weights. I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. I made a shield with foil for the edges of the crust and then filled and baked pie).
• For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
• Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

PEANUT BUTTER PIE

Steps:

• Combine crust ingredients; press into a 9-inch pie plate. Bake at 375* for 10 minutes.
• Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
• Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired.
• Refrigerate.

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.

SOUTHERN PEANUT BUTTER CREAM PIE

Steps:

• Filling:.
• Mix cornstarch, yolks, salt, butter, and brown sugar together in medium saucepan; whisk in milk.
• Cook and stir over medium heat until thick.
• Remove from heat and let cool for 15 minutes.
• Stir in vanilla and peanut butter.
• Pour into crust and cover with whipped cream or meringue.
• Store in refrigerator.
• Meringue:.
• In mixer bowl beat egg whites and cream of tarter until foamy.
• Slowly add sugar and beat until stiff peaks form.
• Beat in vanilla.
• Spread over peanut butter filling.
• Bake in a 400°F oven for 10 minutes until meringue is evenly golden brown.
• Cool before serving.

PAULA DEEN'S SMOOTH PEANUT BUTTER PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 325. Make pie filling. In a heavy saucepan, combine sugar and cornstarch. Stir in milk and egg yolk. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Stir in peanut butter. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into prepared pie crust. Make meringue. Separate the eggs and let the egg whites come to room temperature, about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea foam on the beach. Add cream of tartar to the egg whites. Keep beating until the egg white reach soft peaks when you lift the mixer out of the found Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sprinkle peanuts over top of pie, if desired. Store in refrigerator.

NO DIET PEANUT BUTTER PIE

Steps:

• For the crust:.
• Melt butter or margarine in saucepan along with the chips.
• Add the rice cereal and mix to coat.
• Press in a 11" spring form pan which has been sprayed with release coating.
• Chill until firm.
• Meanwhile:.
• In a large mixing bowl, whip cream cheese until fluffy.
• Beat in peanut butter and condensed milk until smooth.
• Stir in vanilla and lemon juice.
• Fold in whipped cream.
• Turn into crust and chill until set, approximately 4 hours.
• Refrigerate any leftovers.

LIGHTENED UP PEANUT BUTTER PIE

Steps:

• Let cream cheese come to room temperature.
• After it is at temperature, whip it with a mixer until it appears fluffed.
• Combine PB2, confectioners' sugar, and water in a separate bowl. Mix until thoroughly combined.
• Add the PB2 mixture to cream cheese and mix until well combined with the mixer.
• Add the container of Cool Whip to the PB2/cream cheese and continue to mix until combined.
• Fold in 3 tablespoons of the mini chocolate chips.
• Pour the mixture into the graham cracker crust.
• Smooth the mixture and add the remaining tablespoon of mini chocolate chips to the top of the pie to garnish.
• Place in the refrigerator for at least 4 hours before serving. Keeps well overnight.

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.