Peanut Butter Chip Pecan Pie Recipes

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

Steps:

• Heat oven to 350.
• In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla extract, then stir in pecans and peanuts. Pour into crust.
• Bake for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature.

Steps:

• Mix syrup, sugar, salt, butter, peanut butter, and vanilla.
• Add beaten eggs.
• Pour into unbaked pie shell.
• Sprinkle pecans or walnuts over filling.
• Bake in 350 degree oven for about 45 minutes, till knife inserted comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 45 minutes or until set and golden.

Steps:

• Combine wafer crumbs and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10 minutes. Cool., Meanwhile, in a large bowl, cream the peanut butter, cream cheese and sugar. Add vanilla. Fold in whipped topping and 1/2 cup chocolate chips. Spoon into cooled crust; chill for several hours. Sprinkle remaining chocolate chips on top. Store in refrigerator.

Steps:

• In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. , Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.