Nutty Butty Pie Recipes

Steps:

• 1. Preheat oven to 350f. Grease and flour tow 10inch pans. Bake cake according to directions and pour into prepared pans.
• 2. Bake cake until spring bake when touched about 40 minutes. Allow cake to cool completely in pan. Cut cakes vertically so that you have four bars.
• 3. For Peanut Butter Filling,cream the butter, cream cheese, and peanut butter together until smooth. Gradually add confectioners' sugar 1 cup at a time until combined and sweet to taste. Add vanilla.
• 4. Chocolate Butter Cream frosting In saucepan combine sugar with enough water to moisten. Bring to a boil, washing down sides as you go with a brush. Bring to 240F.
• 5. As sugar is cooking begin whipping the egg whites. Increase speed as eggs gets closer to a soft peak. Mix the butter and shortening, salt together in a seperate bowl. When sugar reaches tempt pour into whipped egg whites.
• 6. Continue to whip until mixing bowl is warm to touch. Quickly add butter mixture. Whip for 5 mintues until buttercream comes together and is smooth. Add melted chocolate and cocoa. Whip until combined. Store brand frosting may be used.

Steps:

• Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Freeze the pie until ice cream is very firm, at least 2 hours. Cut into wedges and serve.

Steps:

• 1. Mix milk and cream cheese well. Add other ingredients except pecans and Hershey syrup.
• 2. Pour into pie crusts Drizzle with Hershey syrup.
• 3. Sprinkle pecans over pie. Place in freezer and freeze until firm.

Steps:

• Combine cream cheese and milk in mixing bowl and beat until blended. Add powdered sugar, peanut butter and whipped topping; mix well.
• Spoon into pie shells.
• Drizzle with chocolate syrup and sprinkle with chopped peanuts. Freeze until serving time.

Steps:

• Mix all ingredients together in large bowl and then pour into 3 graham cracker crust and put in the freezer overnight and when time to serve drizzle magic shell chocolate harding over top. enjoy!

Steps:

• Let cream cheese soften.
• Mix cream cheese and milk until smooth.
• Blend in peanut butter and confectioner’s sugar.
• Fold in Cool Whip.
• Pour into pie shells.
• Dribble chocolate syrup on top.
• Sprinkle with chopped nuts.
• Freeze (Serve frozen).

Steps:

• Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
• Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
• Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
• Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.

Steps:

• In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed.