Yoders Peanut Butter Pie Recipe 395 Food

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

YODER'S PEANUT BUTTER PIE RECIPE - (3.9/5)

Steps:

• PUDDING: Mix cornstarch, salt,milk, egg yolk and vanilla with a wire whisk until smooth. Set mixture aside. Heat 3 cups milk, butter and sugar until scalding, stirring constantly. Add cornstarch mixture to hot mixture while stirring with a whisk. Cook until mixture has thickened but remove from heat before boiling. Chill in fridge. CRUMB MIXTURE: Mix powdered sugar and peanut butter until small crumbs form. Mix in a little water at a time, until the sugar and peanut mixture forms small distinct crumbles. The little bit of water helps them stick together. Place 1/2 of the crumbs onto pie shell. Spoon chilled pudding on top of crumbs. Place more crumbs on top of the pudding, keeping a little to sprinkle on whipped topping. Top with whipped topping and extra crumbs.

PAULA DEEN'S PEANUT BUTTER PIE

Steps:

• Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
• Slowly add the milk, blending well.
• Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
• Sprinkle with peanuts.

MILE-HIGH PEANUT BUTTER PIE

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.