Peanut Butter Praline Pie Recipes

Steps:

• in a bowl, combine crumbs, cocoa and confectioners' sugar.
• stir in butter.
• press into a 9 inch pie plate.
• bake at 350 degrees for 10 minutes.
• cool on a wire rack.
• in a saucepan, combine the sugars and cornstarch.
• add butter and water.
• bring to a boil over medium heat.
• cook and stir for 1 minute.
• stir in pecans.
• pour into crust.
• refrigerate.
• meanwhile, in a saucepan, combine pudding mix and milk until smooth.
• cook and stir over medium heat until mixture comes to a boil.
• remove from the heat.
• stir in peanut butter chips until smooth.
• cover and refrigerate for 1 hour.
• fold in whipped topping.
• spoon over praline layer.
• refrigerate until set.
• garnish with pecans and aditional whipped topping.

Steps:

• Heat oven to 375 degrees.
• Stir together all dry ingredients.
• Add eggs, milk, vanilla, peanut butter and melted butter.
• Stir in chocolate chips and pecan pieces.
• Pour into pie crust.
• Bake at 350 degrees for 40 minutes or just until set and golden brown.
• Cool completely on wire rack.
• Refrigerate to set further.
• Serve chilled with ice cream or whipped cream.

Steps:

• In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into confectioners' sugar until small crumbs form. (Peanut butter consistency may vary; add additional confectioners' sugar if necessary.) Set aside about 2 tablespoons of crumbs; sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream; sprinkle reserved crumbs on top.

Steps:

• FILLING.
• Whisk pudding mix and milk together in saucepan until smooth. Cook until mixture comes to a full boil and thickens. Stir in peanut butter, peanut butter chips and white chocolate until melted. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate until chilled.
• CRUST.
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10 inch pie plate. Use your fingers of both hands to squeeze, press, and pinch the crumbs all along the sides of the crust. Put a lot of pressure to get the crust nicely compacted. For the bottom, use a flat bottom cup or glass to compact your crumbs. Push down quite hard to make sure the crust is really compacted. Then go around the sides one more time. Refrigerate while making ganache.
• GANACHE.
• Place chocolate and whipping cream in a small bowl. Microwave and stir on 30 second intervals until chocolate is completely melted and smooth. Pour the melted chocolate mixture through a colander with small holes resting over a bowl to separate the chunky nut and toffee ganache from the smooth ganache. Spoon the chunky ganache (about half of the total ganache) from inside the colander evenly over piecrust. Refrigerate while folding filling.
• Spoon the strained smooth ganache (about half of the total ganache) that is remaining in the bowl into a small plastic bag to be used later for the garnish.
• Stir chilled pudding mixture to soften and fold in Cool Whip (use 4 ounces for a dense consistency or 8 ounces for a light and fluffy consistency). The pudding mixture may be thick, but keep folding until it is well combined. Carefully spread over praline layer in crust.
• Make sure ganache is still pliable, otherwise hold the bag under running hot water and dry the outside of the bag (be careful not to get water in the ganache or the chocolate will seize and become hard). Snip small corner of plastic bag and drizzle the smooth ganache over peanut butter filling in a zig zag pattern. For a decorative effect, run a knife through ganache, in opposite directions.
• Cover and refrigerate overnight.

Steps:

• 1. In a large bowl, combine the crust ingredients. Press into a 9" pie plate. Bake at 350* for 10 minutes. Cool on a wire rack.
• 2. In a saucepan, combine sugars and cornstarch. Add butter and water. Bring to a boil on medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust, refrigerate
• 3. Meanwhile, in a saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth.
• 4. cover and refrigerate for 1 hour. Fold whipped topping into pudding mixture; spoon over praline layer. Refrigerate. Garnish with pecans and whipped topping

Steps:

• Preheat the oven to 350.
• Brush the pie crust with the egg white.
• Put the pecans on a cookie sheet with sides.
• Put the crust and the pecans in the oven and bake for 5 minutes.
• (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
• Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
• Add the egg and vanilla and mix well.
• Stir in 3/4 cup of the pecans.
• This will be very thick.
• Put it into the prepared crust.
• Sprinkle with the remaining 1/4 cup pecans.
• Bake at 350 for 30-35 minutes or until the filling is set in the center.
• Cool it completely.
• Put the whipped cream on top as garnish.
• Store in the refrigerator until you are ready to serve it.

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.