Chocolate Peanut Butter Pie
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How to Make Peanut Butter Pie | Pie Recipes | Allrecipes.com
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See how to make this peanut butter no-bake pie. A mousse-like filling is placed inside a graham cracker crust and garnished with whipped cream and chocolate peanut butter cups for the win!
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Old Fashioned Baked Peanut Butter Pie
This peanut butter pie is super delicious, but nothing like the fluffy no bake pies you might be used to. It is dense and peanut buttery, kind of like a pecan pie but without the nuts. If you have never had one, please tell me you will try it. It is fabulous on its own, but even better with a drizzle of hot fudge!!!
Printable recipe:
Ingredients:
1 pie crust for a single-crust pie
1 cup light corn syrup
½ cup granulated sugar
½ cup creamy peanut butter
½ teaspoon salt
4 large eggs
½ teaspoon vanilla extract
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LET'S MAKE PEANUT BUTTER PIE! *realistic baking video*
Today we are making an old fashioned peanut butter pie from scratch! This is a traditional amish/mennonite recipe and I love it! Although I'm not a perfect pie maker, I had a fun time making this and it tasted great! :)
Here's the recipe:
pie crust: 1 1/4 c. flour, 1/2 tsp. salt, 1/3 c. shortening, 1/4 c. butter,
2+TBS cold water
mix flour and salt. cut in shortening and butter with pastry blender. add water one spoonful at a time until the dough becomes firm and forms into a ball. roll out and bake for 8-12 minutes
pudding: 2 1/2 c. milk, 1/3 c. sugar, 1/4 c. cornstarch, 1/4 c. flour,
1/4 tsp salt, 3 egg yolks, 2 TBS butter, 1 tsp vanilla, 2 tsp unflavored gelatin
steam milk and then add sugar, cornstarch, flour, and salt. whisk until smooth. temper egg yolks in small amount of mixture and then add to custard. add butter and vanilla. dissolve gelatin in 1/4 c. water and add to custard. refrigerate 1+ hours.
whipped cream: 1 pt. heavy whipping cream, 1/2 c. powdered sugar, 1 tsp. vanilla, and pinch of salt.
whip until stiff.
peanut butter crumble: 3/4 c. powdered sugar and 1/2 c. peanut butter.
assemble the pie by adding 1/2 crumble mixture to the pie shell, pudding, whipped cream, and then topping with the rest of the peanut butter crumble. enjoy! :)
Peanut Butter Cup Pie Recipe
The BEST Peanut Butte Pie Recipe is a No Bake Peanut Butter Cup Pie! This easy peanut butter cheesecake is full of peanut butter cups with a NUTTER BUTTER pie crust!
Printable Recipe:
RECIPE
INGREDIENTS
1 Nutter Butter Crust Oreo Crust, or Graham Cracker Crust
8 ounces cream cheese room temperature
1/4 cup granulated sugar
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
8 ounces whipped topping or 3 cups freshly whipped cream
2 cups peanut butter cups chopped divided
Hot fudge ice cream topping optional
INSTRUCTIONS
Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
Pie lasts up to 3 days in the refrigerator or you can freeze it for up to one month.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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No-Bake Peanut Butter Pie Recipe
This easy homemade peanut butter pie is so rich and decadent! The recipe is really easy, and no baking required. This no-bake peanut butter pie is perfect for family dinners, holidays and birthdays!
Full written recipe + tips:
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More dessert recipe you may like:
Lemon Tart:
Banoffee Pie:
3-Ingredient Peanut Butter Cookies:
No-Bake Chocolate Tart:
Ingredients:
For the crust:
25 Oreo cookies
1/3 cup (85g) Butter, melted
For the filling:
1 cup (250g) Creamy peanut butter
1 cup (225g) Cream cheese, softened
3/4 cup (95g) Powdered sugar
1 teaspoon Vanilla extract
1 cup (240ml) Heavy cream, cold
For the topping:
Melted chocolate
Chopped peanuts
Directions:
1. Make the crust: In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
2. In a large bowl beat peanut butter and cream cheese until combined and smooth. Add powdered sugar, vanilla extract and beat until combined and smooth.
3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
4. Evenly spread over the crust and refrigerate overnight.
5. Before serving, drizzle some melted chocolate and sprinkle chopped peanuts.
Notes:
• Keep in the fridge, covered, up to 5 days.
• Instead of Oreo cookies, you can use digestive cookies or any other biscuits.
• The topping is optional. You can use any topping that you like.
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