Peanut Butter Custard Pie Food

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.

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.

BAKED PEANUT BUTTER PIE

Steps:

• Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust.
• Bake in a 400°F oven 15 minutes, then lower the temperature to 350°F and continue baking 30 to 35 minutes more.
• The center should still be "wiggly" when removed from the oven, but it will set as the pie cools.
• Allow to cool completely before serving.
• Garnish with chocolate Cool Whip and drizzle of chocolate syrup for a fancier presentation.

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.

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).

SOUTHERN PEANUT BUTTER PIE

Steps:

• To prepare the Custard:.
• Scald 1 1/2 cups of the milk in double-boiler.
• Combine sugar, salt, cornstarch in mixing bowl.
• Add remaining 1/2 cup milk to that mixture; pour into scalded milk.
• Cook (stirring) until thick.
• Slightly beat egg yolks.
• Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer.
• Remove from heat and add butter and vanilla.
• Custard should be pretty thick.
• Chill well.
• To prepare Peanut Butter Crumbs:.
• Mix together confectioner's sugar and peanut butter until crumbly.
• Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust.
• Add chilled custard, top with whipped cream and remainder of peanut butter crumbs.

PEANUT BUTTER CUSTARD

Steps:

• Cream sugar, salt and peanut butter.
• Stir in eggs and milk until well blended.
• Slowly stir in boiling water, then vanilla.
• Ladle into well buttered custard cups. (6-8 cups).
• Sprinkle with nutmeg.
• Place cups in shallow pan.
• Fill with hot water to within 1 inch of top of cups.
• Bake in 325 degree oven about 40 minutes or until set.

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.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.