Peanut Butter Chili Pie Food

CHILLY PEANUT BUTTER PIE

Steps:

• Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully. In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly., Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.

PEANUT BUTTER CHILI

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
• After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

PEANUT BUTTER CHILI PIE

Steps:

• Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Spread melted peanut butter onto the pie crust. Pour the chili on top, then arrange the top crust over the chili. Press the edges of the bottom and top crusts together to seal, then brush with egg. Make several cuts into the top crust to vent.
• Bake in the preheated oven until golden brown, about 50 minutes. Cover the edge of the pie with aluminum foil if it begins to brown too quickly.

PEANUT BUTTER PIE

Steps:

• Crumb Oreos and mix with melted butter
• Press into pie dish to form crust and cook for 5 - 7 minutes at 175C/fan
• Beat peanut butter with creamy cheese until smooth.
• Add icing sugar then whipped cream, beating until smooth.
• Pour filling into crust, even out the top with a spatula etc. Chill for at least an hour before serving.

PEANUT BUTTER CHILI

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes.
• After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste. Enjoy with a sprinkle of Cheddar cheese, tortilla chips and smile!

MILE-HIGH PEANUT BUTTER PIE

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

PEANUT BUTTER CREAM CHEESE PIE

Steps:

• In a large bowl with an electric mixer, beat peanut butter and cream cheese until smooth. Beat in confectioners' sugar and vanilla until smooth. Fold in 3 cups whipped topping and 3/4 cup peanut butter cups. Spoon mixture into crust. Top with remaining whipped topping and remaining peanut butter cups.
• Chill 8 hours or overnight, until firm.

SMOKY PEANUT BUTTER CHILI

Steps:

• In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

THE BEST PEANUT BUTTER PIE

Steps:

• In a medium bowl, beat together peanut butter, cream cheese and sugar.
• Gently fold in 3 cups of whipped topping.
• Spoon mixture into pie shell and smooth to edges of the shell.
• Reserving 2 Tbs. of hot fudge topping, place the remainder of the topping into a microwave safe container and microwave on high for 1 minute. Stir.
• Spread the hotfudge topping over the peanut butter layer.
• Refrigerate until serving time.
• Just before serving, spread the remaining whipped topping over the hor fudge layer, being careful not to mix the layers.
• Place 2 Tbs. of hot fudge topping (room temperature) in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the baggie and drizzle over the pie to make it pretty.

PEANUT BUTTER CHILI

Steps:

• Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.

NO-BAKE PEANUT BUTTER CREAM PIE

Steps:

• Add the cookies, peanuts, and salt to the bowl of a food processor fitted with the chopping blade. Pulse until the cookies are crushed and peanuts have been chopped into small pieces. Add the crushed mixture to a large bowl and drizzle the melted butter over the top. Stir to coat all the crumbs in butter. Pour the crust mixture into 9-inch deep-dish pie dish. Press firmly with fingers or the bottom of a small measuring cup to form the crust in the bottom and up the sides of the dish. The crust will be thick. Refrigerate to allow the crust to firm up.
• In a medium bowl, use a mixer to beat the cream cheese until smooth. Add the peanut butter and 3 tablespoons of heavy cream and mix until smooth. Set aside.
• In a large bowl, use a mixer to beat 1 cup of heavy cream until frothy. Gradually add the powdered sugar, and mix until very soft peaks begin to form. Add the peanut butter mixture to the beaten cream in three batches, mixing well after each addition. Mix until stiff peaks form. Spread the mixture into the prepared crust.
• In a small bowl, melt about 2 tablespoons of peanut butter in the microwave until pourable. Drizzle the melted peanut butter over the top of the prepared pie. Refrigerate for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve chilled, topped with additional sweetened whipped cream - if desired.