How To make Peanut Butter Chiffon Pie:
9 inch pie shell
baked
2 envelopes unflavored gelatin
1 cup cold water
2 eggs :
separated
1/4 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
sweetened whipped cream
Prepare the prebaked pie shell; cool completely. Mix the gelatin with 1/4 cup of the water. Set aside. Beat the egg yolks. In the top of a double boiler set over simmering water, combine the egg yolks, 1/8 cup of the sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin mixture until completely dissolved. Cook, stirring constantly, for 5 minutes. Remove the pan from the heat and cool. Combine the peanut butter, the remaining water, and the vanilla. Beat until smooth. Beat in the egg mixture. Chill until slightly thickened. Beat the egg whites until they form stiff peaks. Beat the remaining sugar into the egg whites, a little at a time. Gently fold the egg white mixture into the custard. Turn the filling into the pie shell. Chill until set. Serve with sweetened whipped cream.
One 9-inch single-crust pie VARIATION: Peanut Brittle Chiffon Pie: Follow the above recipe adding 1/2 cup of crushed peanut brittle to the custard.
How To make Peanut Butter Chiffon Pie:'s Videos
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Peanut Butter Chiffon Pie
Recipe found in my grandmother’s recipe box. It was typed with a type writer, but it was starting to fade. I wanted to transcribe it into a handwritten version.
*NOTE* This recipe uses raw egg whites. The meringue portion is not cooked. If you plan to use this recipe, please be aware of the hazards of consuming raw eggs. I’m sure you could alter it to fit a safer method, but I wanted to keep it the way it was written for posterity. I have made it a few times without incident.
Jeff Mauro Makes a No-Bake Chocolate-Peanut Butter Pie | The Kitchen | Food Network
Beat the heat with the ULTIMATE No-Bake Chocolate-Peanut Butter Pie ????
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The Ultimate No-Bake Chocolate-Peanut Butter Pie
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 2 hr 40 min (includes setting time)
Active: 40 min
Yield: 1 9 inch pie
Ingredients
1 cup heavy cream
3/4 cup powdered sugar
1 tablespoon vanilla extract
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup chopped peanut butter cups
1 pre-made graham cracker pie crust
1 recipe Peanut Butter Sauce, recipe follows
1/4 cup chocolate shell ice-cream topping, such as Magic Shell
1 cup crushed roasted salted peanuts
1/4 cup mini chocolate chips
Peanut Butter Sauce:
1/4 cup sweetened condensed milk
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
Directions
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.
Peanut Butter Sauce:
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.
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Jeff Mauro Makes a No-Bake Chocolate-Peanut Butter Pie | The Kitchen | Food Network
The Best Easy Peanut Butter Pie
The BEST Easy Peanut Butter Pie! A simple cookie crust under a layer of fluffy peanut buttery filling that is pillowy, light, and incredibly rich all at the same time.
Full recipe: the-best-easy-peanut-butter-pie
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HOW TO MAKE NO-BAKE PEANUT BUTTER PIE
easy recipe to make peanut butter pie
1/2 Cup of Creamy Peanut butter
2 Cups whipped cream
1 teaspoon of vanilla flavoring
1/2 Cup of confectionate sugar
1 Oreo cookie pie crust
Use a handheld mixer for about 3 minutes until all the whipped cream and cream cheese has been dissolved in the mix
After mixing all ingredients poor the pie filling mix into the Oreo cookie pie crust then place in the freezer for 2 hours to 3 hours until pie filling is firm, before serving take pie out of the freezer place into the refrigerator for 2 hours then serve
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Lemon Chiffon Pie Recipe
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