Peanut Supreme Pie Recipes

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

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:

• 1. For crust, spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in Crisco using pastry blender until all flour is blended to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Press dough between hands to form a 5- to 6-inch "pancake". Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim 1 inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute. Do not bake. Heat over to 400 degrees. 2. For peanut layer, combine 1/2 cup nuts, peanut butter, confectioners sugar and half-and-half in medium bowl. Stir until well blended. Pour into unbaked pie crust. 3. Bake at 400 degrees for 20 to 25 minutes or until crust is golden brown. Cool completely. 4. For filling, combine sweetened condensed milk and peanut butter in large bowl. Beat at low speed of electric mixer until well blended. Add milk slowly. Add pudding mix. Increase speed to medium. Beat 2 minutes. Pour over cooked peanut layer. 5. For topping, sprinkle 3/4 cup nuts over filling. Refrigerate for 1 hour or more.

Steps:

• In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

Steps:

• Combine chocolate filling ingredients and mix well.
• Spread half of mixture on bottom of crust.
• Mix the peanut filling, pour in shell, and top with remaining chocolate filling.
• Sprinkle with chopped peanuts.
• Chill for a few hours before serving and keep refrigerated.
• *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs.
• Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.