SALTED PEANUT SLAB PIE
Try a new version of the classic pecan pie! Rich, gooey filling with loads of chopped salted peanuts stirred in, baked in a pie that's perfect for a crowd. It's bound to be the new hit with pecan pie lovers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
- Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts on top of the other. Roll to 17x12-inch rectangle. Fit crust into pan, smoothing crust on bottom and pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Flute or crimp edges.
- In large bowl, beat eggs, brown sugar, caramel topping, melted butter and vanilla with whisk until well blended. Stir in peanuts. Pour mixture into pan; spread evenly over bottom of pan.
- Bake 28 to 32 minutes or until filling is set. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Serve pieces with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 5 g, TransFat 0 g
SALTED PEANUT BUTTER PIE
Provided by Damaris Phillips
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the caramel sauce: Preheat the oven to 350 degrees F.
- Line a 10-inch springform pan with parchment paper and set aside.
- Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
- For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
- For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
- For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.
SALTED CARAMEL APPLE SLAB PIE
Apple pie is a snap when using ready-to-bake pie crust! Salted caramel and apples are topped with a crumbly, brown sugar-oatmeal streusel and baked to perfection in this easy-to-make slab pie that is sure to be a crowd-pleaser.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, mix 1 1/4 cups flour, the oats and brown sugar until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
- Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Flute or crimp edges.
- In large bowl, stir Filling ingredients until well coated. Spread evenly in pan. Sprinkle streusel over top of apples.
- Bake 38 to 43 minutes or until crust and topping are golden brown and filling is bubbly. Cool at least 20 minutes before cutting. Cut into 6 rows by 4 rows. Serve with ice cream, and drizzle with additional caramel sauce.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 14 g, TransFat 0 g
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- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack.
- Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter, marshmallow creme and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread into crust. Sprinkle peanuts and marshmallows around edge of pie. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.
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- Apple Slab Pie. There’s nothing more American than apple pie. Unfortunately, one small round apple pie doesn’t last very long at large gatherings. Whip up one or two of these apple slab pies instead.
- Triple Berry Slab Pie. If you’re in the mood for something tarter, try this triple berry pie instead. Use whatever frozen berries you like. (I stick to the basic three: blackberries, blueberries, and raspberries.)
- German Chocolate Slab Pie. You’ve probably had German chocolate cake before, but have you tried German chocolate pie? It’s rich, decadent, and incredibly indulgent.
- Peach Slab Pie. Is there anything more summery than a warm piece of peach pie? The phenomenal cinnamon and brown sugar crust. The gooey, sticky peach filling.
- Cherry Slab Pie. I love the look of this beautiful cherry pie. However, if you’re not comfortable making the fancy crust, don’t worry about it! Either way, it’s going to taste fantastic.
- Ham and Cheese Slab Pie. Just like regular pies, not all slab pies are sweet. You can just as easily make a savory pie in your rectangular sheet pan.
- Breakfast Slab Pie. Start your morning right with a terrifically filling breakfast slab pie. Each piece is brimming with potatoes, spinach, cheese, eggs, and scallions.
- Peanut Butter Chocolate Chip Slab Pie. These days, peanut butter and chocolate go together better than PB&J. Especially if you’re in the mood for something sweet.
- Snickers Slab Pie. This lovely Snickers pie has a lot going on. Luckily, every bit of it is spectacular. It requires seven ingredients but works in all your favorites.
- Easy Blueberry Slab Pie. Here’s another bright and beautiful berry-filled pie. This one sticks solely to blueberries, making it perfect for summer brunches.
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