Peanut Cream Pie Supreme Food

PEANUT BUTTER CREAM PIE

Steps:

• Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

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.

FROSTY PEACH PIE SUPREME

Steps:

• Finely chop half of the peaches and place in a bowl.
• Stir in the yogurt.
• Fold in whipped topping.
• Spoon into crust.
• Cover and freeze for 4 hours or until firm.
• Refrigerate for 45 minutes before slicing.
• Top with remaining peaches.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

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 CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

EASY PEANUT BUTTER CREAM PIE

Steps:

• Mix together the first 5 ingredients (following crust) and fold in Cool Whip (add liqueur if desired).
• Scoop and smooth into graham crust then garnish with drizzled chocolate syrup (sprinkle chopped peanuts on the top if desired).
• Put in refrigerator 1 hour or longer before serving.

PEANUT PIE SUPREME

Steps:

• Set oven to 400 degrees.
• For the peanut layer: combine 1/2 cup chopped peanuts, peanut butter, confectioners sugar and the half and half cream in a medium bowl; stir until well blended.
• Pour into unbaked pie crust.
• Bake for 18-20 minutes, or until the crust is golden brown (don't overbake); cool completely.
• For the filling: combine the sweetened condensed milk and peanut butter in a large bowl; beat at medium speed on an electric mixer until well blended; add the milk in slowly.
• Add in the pudding mix; increase speed to medium; beat for 2 minutes.
• Pour over the cooled peanut layer in the pie shell.
• For the topping: sprinkle the chopped peanuts over the filling.
• Refrigerate two hours or longer, before serving.