REAL SOUTHERN PEANUT BUTTER PIE
This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.
Provided by vatech90
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust.
- Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours.
- Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 46.8 g, Cholesterol 58.8 mg, Fat 19.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 240.5 mg, Sugar 31.2 g
PEANUT BUTTER PIE
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Provided by Allison Arevalo
Categories Mixer Dessert Fourth of July Super Bowl Kid-Friendly Quick & Easy Graduation Father's Day Back to School Dinner Frozen Dessert Cream Cheese Birthday Family Reunion Poker/Game Night Potluck Peanut Butter Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 350°F.
- In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.
- With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
- Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
- Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
- Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!
SOUTHERN PEANUT BUTTER PIE
Some folks here in Virginia consider this a traditional Thanksgiving Day pie, but I eat it all year round. (grin)
Provided by Marg CaymanDesigns
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the Custard:.
- Scald 1 1/2 cups of the milk in double-boiler.
- Combine sugar, salt, cornstarch in mixing bowl.
- Add remaining 1/2 cup milk to that mixture; pour into scalded milk.
- Cook (stirring) until thick.
- Slightly beat egg yolks.
- Add a little of the hot mixture to the egg yolks first then add the yolks to the custard mixture and cook 2 minutes longer.
- Remove from heat and add butter and vanilla.
- Custard should be pretty thick.
- Chill well.
- To prepare Peanut Butter Crumbs:.
- Mix together confectioner's sugar and peanut butter until crumbly.
- Sprinkle half (better if a little under half than over) of the crumb mixture in bottom of baked pie crust.
- Add chilled custard, top with whipped cream and remainder of peanut butter crumbs.
PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
SOUTHERN PEANUT BUTTER PIE
Make and share this Southern Peanut Butter Pie recipe from Food.com.
Provided by Tina Klein
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Combine corn syrup, sugar, eggs, vanilla, and peanut butter; blend well.
- Pour into pie shell and bake at 400 degrees for 15 minutes.
- Reduce heat to 350 degrees and bake an additional 35 minutes; cool.
- To serve, top with whipped cream.
Nutrition Facts : Calories 4224.8, Fat 227.1, SaturatedFat 88, Cholesterol 884.1, Sodium 2090.5, Carbohydrate 508.5, Fiber 14.3, Sugar 280.6, Protein 67.2
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- Preheat the oven to 325°F. In a small bowl, use a fork to mix the powdered sugar and the peanut butter together until it is crumbly. Spread about half of the peanut butter mixture in the bottom of the cooled pie crust. Set the other aside.
- In a medium saucepan, whisk together the cornstarch, 2/3 cup sugar, and salt. Add the egg yolks and milk and whisk well. Heat over medium low heat, stirring constantly to prevent scorching, until thickened - about 10 minutes. The mixture should be the consistently of thick pudding. Remove from the heat and add the vanilla and butter. Stir until the butter has melted. Pour the mixture over the peanut butter mixture in the bottom of the pie crust.
- Make the meringue by beating the egg whites in a clean bowl until frothy. Gradually add the other 1/4 cup sugar and continue to beat until you get to the stiff peak stage. The time to get there varies based on the mixer you're using. The meringue should be glossy. Spread over the custard filling in the pie. Sprinkle the remaining peanut butter crumble mixture over the meringue and bake for 20 to 30 minutes or until golden brown. Cool completely and then chill in the refrigerator for 2 to 4 hours or overnight before serving.
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- Place cookies in a food processor; pulse until finely crumbled, 12 to 15 pulses. Add butter; pulse until crumbs are moistened, about 6 pulses. Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides. Refrigerate for 1 hour.
- Place cream cheese, peanut butter, and powdered sugar in bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Transfer to a large bowl, and set aside. Clean mixer bowl and whisk attachment, and wipe dry.
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