Peanut Butter Silk Pie Ii Food

PEANUT BUTTER SILK PIE

Steps:

• In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

PEANUT BUTTER PIE II

Steps:

• Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
• In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
• Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
• To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.

TWO-LAYER SILK PIE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Spread into crusts. , In another large bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate. , Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. , Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired.

PEANUT BUTTER SILK PIE

Steps:

• .Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy.
• Gently fold in half the beaten cream, then fold in remaining cream until blended.
• Spread filling in crust and smooth top.
• For topping, combine the chocolate chips and coffee in a microwave-proof bowl.
• Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave).
• Stir until smooth.
• Cool chocolate slightly and pour over filling.
• Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight.
• Sprinkle with chopped peanuts, if desired.

PEANUT BUTTER SILK PIE

Steps:

• Whip the butter & peanut butter until light and fluffy.
• Add the sugar & vanilla, whip until combined.
• Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
• Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
• Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
• Top with the pb mixture, refrigerate.
• Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

PEANUT BUTTER SILK PIE II

Steps:

• Filling.
• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
• Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
• Spread this mixture onto the crust, smoothing the top.
• Topping.
• Combine chocolate chips and coffee in a microwave proof dish.
• Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
• Stir until smooth.
• Cool slightly.
• Pour the topping over top of the filling.
• Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
• Sprinkle with chopped peanuts.

PEANUT BUTTER PIE II

Steps:

• Whip cream cheese for 10 minutes with an electric mixer.
• Add powdered sugar and whip 10 minutes more. Blend in cool whip, peanut butter and vanilla.
• Beat 5 minutes.
• Pour into pie crusts and freeze at least 2 hours.
• Before serving, garnish with whipped cream and peanuts.
• For a special touch, top pie with hot caramel or chocolate sauce.

PEANUT BUTTER PIE

Steps:

• Beat Cream Cheese, Peanut butter, sugar, butter and vanilla until smooth.
• Fold in Whipping cream.
• Gently spooon into crust.
• Garnish with grated chocolate.