Peanut Butter Custard Brownie Pie Food

MILE-HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

PEANUT BUTTER CUSTARD BLAST

Steps:

• Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack., For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes., Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.

PEANUT BUTTER PIE WITH BROWNIE CRUST

Steps:

• Mix the brownie batter according to the directions on the box, using the egg, water and oil the box calls for.
• Spray a 9-inch pie pan with cooking spray and pour the brownie batter in, spreading evenly.
• Bake for 30 minutes or until done. Set aside to cool for 20 minutes
• Use your fingers to press the brownie up the sides of the pie pan to form a crust.
• Set aside until completely cooled.
• Prepare the pudding according to the directions. Let thicken for a few minutes and then pour into the brownie pie crust, spreading evenly.
• In a mixing bowl, combine the peanut butter and powdered sugar and use an electric mixer to mix until crumbles form. Don't over mix.
• Sprinkle half of the peanut butter crumbles over the pudding layer.
• Spread the cool whip over the peanut butter crumbles layer.
• Sprinkle with the remaining peanut butter crumbles and the dark chocolate shavings.
• Let the pie cool in the refrigerator for at least 2 hours before cutting into it.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

PEANUT BUTTER PIE WITH BROWNIE CRUST RECIPE

Steps:

• Preheat oven to 350F. Place butter into medium-sized microwave-safe bowl and microwave until melted, about 30 seconds depending on your microwave.
• In the meantime, grease a 9.5-inch pie dish or springform pan. Once butter has melted, add the brownie mix, egg, buttermilk, Coca-Cola, and salt and stir with a wooden spoon until ingredients are thoroughly mixed together and there are no flour pockets, about 50 strokes.
• Pour brownie batter into greased pan and bake for about 30 - 40 minutes, until brownies are done and edges are slightly pulling from the side of the pan. Keep brownies in pan and place on a cooling rack until completely cooled.
• While brownies are cooling, make the whipped cream by mixing together cream, sugar and vanilla in a medium-sized bowl until soft peaks form with a whisk or mixer. You should end up with about 2 cups, and you'll want to separate one cup for the filling and one cup for the topping.Make the peanut butter filling by putting peanut butter and cream cheese into a medium-sized bowl and mixing on medium - high until thoroughly combined.
• Add in powdered sugar and salt until thoroughly combined again. Mixture will be crumbly. Mix in 1 cup of the whipped cream until thoroughly combined. Mixture should be smooth, creamy and uniform in color.
• Prepare the brownie crust for the filling (once completely cool) by using your hand or a measuring up to flatten the brownies in the center, creating a traditional "pie crust" shape, leaving a higher edge. See photo for an example. If your brownies are on the cakier side, you may need to remove some of the brownie center. The crumbs are great to use in trifles, a cook's snack or you can even crumble over the finished pie.
• Pour peanut butter filling over brownie crust, smoothing out the top. Cover and refrigerate for at least 2 hours before serving.
• Once ready to serve, top with a thin layer of whipped cream and one REESE'S Cup per slice of pie. You can also garnish with chocolate curls and/or chocolate sauce, if desired.

PEANUT BUTTER CUSTARD BROWNIE PIE

Steps:

• 1. Prepare brownie mix and pour 1/2 full in a spray pie plate. Bake according to directions just shy by 5 minutes.
• 2. While brownies are baking, in a medium saucepan bring milk, butter, sugar, and salt to a boil while stirring occasionally.
• 3. In a medium bowl, whisk water and corn starch until smooth. Then whisk in egg yolks. Pour this mixture into milk mixture over medium heat and whisk until thick.
• 4. Remove from heat and stir in 4 Tbsp of peanut butter. Put aside.
• 5. Remove brownies 5 minutes before totally finished baking. Take a large spoon and press brownie mixture into and up the sides of pie plate.
• 6. Pour in peanut butter custard.
• 7. Now for the topping. In a medium bowl, mix softened cream cheese with confectioners' sugar and 3 Tbsp of peanut butter. Then fold in Cool Whip until there are no more streaks.
• 8. Top pie with Cool Whip mixture. Sprinkle with chopped peanuts and chocolate chips. Refrigerate (also good frozen).

PEANUT BUTTER BROWNIE PIE

Steps:

• In a large bowl, combine the brownie mix, water, oil and egg until blended. Spread into a greased 9-in. pie plate., Bake at 325° for 12 minutes. Using a metal spatula, spread batter up sides of pie plate. Bake 8-13 minutes longer or until toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in peanut butter until blended. Transfer to a small bowl. Cover and refrigerate until chilled., Pour into brownie crust. Spread with whipped topping; sprinkle with peanuts. Chill for 2 hours before serving.

PEANUT BUTTER SURPRISE PIE

Steps:

• Preheat oven to 350. Melt butter and pour over crushed graham crackers. Stir in vanilla and combine all ingredients. Once combined, press into a 9" pie plate. Cook for 10 minutes.
• For the custard, mix milk, honey, and corn starch into a small saucepan and bring to a boil over low heat, stirring constantly.
• Lightly beat the yolks in a bowl, and once the custard mixture has reached a boil, temper the eggs by mixing a spoonful of the hot custard mix with the yolks. Then, pour the yolk mixture into the saucepan and continue cooking the custard until thick (about 10 minutes or so). Pull off heat, add in butter, vanilla, and peanut butter.
• For the honey filling, pour honey over graham crust, then sprinkle chocolate chips over the honey. Pour custard on top.
• For the meringue, whip the egg whites until foamy. Gradually add in the sugar and the mixture to whip until it forms stiff peaks. Pour the meringue over the custard, and cook in the oven for 10-12 minutes or until the meringue is golden brown.
• Chill before serving.

OLD FASHIONED (HEALTHIER) PEANUT BUTTER CUSTARD PIE

Steps:

• In a medium size pot, whisk together the egg yolks, milk, sugar, flour and salt. While stirring, cook on medium heat until it bubbles and thickens, about five to 10 minutes.
• Remove from heat and stir in the vanilla, cinnamon and peanut butter.
• Meanwhile, poke holes in your pie crust with a fork and bake it according to directions.
• Beat your egg whites and salt on medium high and when they start to get bubbly slowly add the sugar one tablespoon at a time while beating on high. Beat until stiff peaks form when you lift the beaters out of the egg whites.
• Pour the peanut butter custard into the baked pie shell and top with the meringue. You can peak the meringue by using the back of a spoon and lifting quickly upward.
• Bake pie until peaks on the meringue are lightly browned, about 10 minutes.
• If using cool whip instead of meringue, look the peanut butter filling cool and then top with cool whip and refrigerate. No need to bake.

PEANUT BUTTER PIE VIII

Steps:

• Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
• In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
• Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
• Bake at 325 degrees F (165 degrees C) for 30 minutes.

PEANUT BUTTER MOUSSE BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• Mix brownie batter according to box directions.
• Fit pie crust into a 9-inch deep dish pie pan.
• Spread brownie batter into pie crust. Bake for 30 to 35 minutes. Refrigerate for 1 hour.
• To make peanut butter mousse, use an electric mixer to beat cream cheese and peanut butter in a large bowl until smooth and creamy.
• Beat in confectioners' sugar.
• Add heavy cream and beat at high speed for about 2 minutes or until thickened.
• Spread over brownie layer.Refrigerate for at least 2 hours before serving.
• Garnish with shaved chocolate and whipped cream if desired.

PEANUT BUTTER CUSTARD PIE

Steps:

• Combine ingredients and pour into pastry lined pie plate.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
• Serve with whipped cream, if desired.

REAL SOUTHERN PEANUT BUTTER PIE

Steps:

• Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
• Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
• Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.

PEANUT BUTTER CUSTARD PIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix together the peanut butter cookie mixture with the egg and butter. Then take a pie pan and pat the cookie mixture into form a crust. Bake for about 8 to 10 minutes
• 3. Mix the milk and the Bailey French Vanilla together in a bowl. Take the sugar and the butter and mix together in a sauce pan and add 1/2 of the milk mixture. Heat until warm, BUT DO NOT BOIL.
• 4. Separate your eggs putting the yolks in one bowl and the egg whites in a metal or glass dish.
• 5. In the bowl with the remaining milk mixture, add yolks and then stir in cornstarch. Add to warm milk mixture. Cook over medium heat, stirring constantly, until it gets thick
• 6. Remove from heat and stir in the peanut butter until it is a very smooth consistancy. Pour into cookie pie shell.
• 7. In a glass or metal bowl place egg whites and cream of tartar. A stand mixer is best to use with the whisk paddle attachment but you can use a hand mixer. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Top the peanut butter pie.
• 8. Bake for 25 to 30 minutes.

HOME

Steps:

• Preheat oven to 350° F.
• Combine cocoa, flour and salt in small bowl. Beat eggs and 1 teaspoon vanilla extract in small mixer bowl; blend in sugar and butter. Add cocoa mixture; blend well. Stir in 3/4 cup morsels. Place crust on baking sheet; pour batter into crust.
• Bake for 45 minutes or until set. Cool on wire rack.
• Combine remaining morsels, cream and remaining vanilla extract in small, uncovered, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 1/2 minutes; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cut pie into wedges; top with ice cream. Spoon sauce over ice cream.

PEANUT BUTTER CUP BROWNIES

Steps:

• Spray a 12-cavity muffin tin with spray oil.
• Beat the butter and brown sugar in the bowl of a stand mixer with the paddle attachment on medium speed for about 3 minutes.
• Add the egg yolk, the vanilla, and beat for about 2 more minutes on medium.
• Add the flour and salt and beat on low until just combined.
• Divide the dough into 12 equal pieces, about 38 grams each (2 tablespoons).
• Press the dough into the cavities of the muffin tin to line the bottom and up the sides.
• Heat the oven to 325 degrees F.
• Combine the chocolate, butter, and peanut butter in the top of a double boiler and cook over simmering water, stirring regularly, until melted. Remove the top pan and set aside to cool for 10 minutes.
• In the bowl of a stand mixer, beat the eggs on medium. Slowly pour in the sugar and salt in a steady stream and beat until pale yellow, about 2 minutes.
• Fold in the cooled chocolate mixture and the vanilla until fully combined. Fold in the cocoa powder.
• Add about 3 tablespoons (50 grams) of the mixture to the molded cookie cups.
• Bake for 18 to 20 minutes. The tops should be round, and possibly cracked.
• Let the pan cool on a wire rack for 10 minutes.
• Turn the brownies out on a wire rack to cool completely.
• Add the peanut butter and milk to a microwave safe bowl. Microwave the mixture in 10 second intervals, whisking in between.
• Continue until the mixture is creamy, smooth, and shiny.
• Drizzle over the brownies.