Best 7 Peanut Butter And Bacon Pie Gourmet Recipes

FROZEN PEANUT BUTTER PIE WITH CANDIED BACON

Steps:

• Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
• Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
• Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
• Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally.
• Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
• Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.

CHOCOLATE BACON PEANUT BUTTER PIE

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 10-inch deep dish pie pan.
• 2. Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
• 3. Melt 3 tbls butter (melted) and mix in crushed cookies. Then press it into a pie plate and bake at 350 degrees for 8-11 minutes, then let it cool.
• 4. In a 2qt saucepan, heat milk and white sugar and add chips. Stir over a medium heat until the contents are melted and thick. Then add remaining butter and flavoring and let it all cool. Cool for 15 minutes.
• 5. Spread 1 1/2 cup of chocolate sauce over crust and sides and let it set.
• 6. Place cream cheese and 1/2 cup confectioners' sugar sugar in a mixer till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more.
• 7. Sprinkle half the contents of the chopped bacon over the chocolate covered crust and then pour in the creamy mixture. Then sprinkle the half remaining chopped bacon bits over the peanut butter middle. Spread half of the remaining chocolate sauce over the creamy middle. Chill 30 mins.
• 8. Whip 1 ½ cup of heavy cream and remaining confectioners' sugar sugar. Add a dash of cream of tartar. Whip till stiff but not till it is too stiff. Spread over pie and pipe edges sprinkle with rest of bacon and pipe rest of chocolate sauce. Refrigerate at least 1 hour or overnight.

BACON-PEANUT BUTTER PIE

Steps:

• 1. Preheat oven to 400. Coat bacon with brown sugar and cinnamon mixture. Place on a cookie sheet covered with foil and cook for 12 minutes on each side or until done. Remove and place on wax paper.
• 2. Heat 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stir. Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and 5 slices of chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top. Cut remaining 3 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.

PEANUT BUTTER AND BACON PIE (GOURMET)

Steps:

• Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain. • Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole. • Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell. • Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stirring occasionally. • Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top. • Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes. Cooks' note: Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.

PEANUT BUTTER BACON BURGER

Steps:

• Mix ground beef, black pepper, onion powder, garlic powder, salt, Worcestershire sauce, and cayenne pepper in a large bowl until evenly blended. Form beef mixture into 6 4-inch wide patties. Transfer patties to a large plate and cover with plastic wrap. Refrigerate until patties are slightly firm, about 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Cook beef patties on preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Sprinkle Cheddar cheese over patties about a minute before they are done.
• Mix peanut butter and maple syrup in a microwave-safe bowl. Heat peanut butter mixture in the microwave until slightly runny, about 25 seconds. Stir again.
• Spread peanut butter mixture over hamburger buns and top with beef patties, lettuce, tomatoes, and bacon.

BACON PIE

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
• In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.

PEANUT BUTTER AND BACON SANDWICH

Steps:

• Spread peanut butter on one slice of toast.
• Top peanut butter with sliced bacon and remaining piece of toast.