Best 8 Peanut Butter Pie From Scratch Casss Recipes

PEANUT BUTTER CHESS PIE

Steps:

• Preheat oven to 350°F.
• Place pie crust in 9" pie plate and crimp edges as desired. Chill until ready to fill.
• Whisk together butter and peanut butter. If the peanut butter is too stiff to whisk, microwave it for about 20-30 seconds.
• Whisk in eggs, sugar, cornmeal, flour, vinegar, and vanilla. Pour into prepared pie shell.
• Bake for 35-45 minutes, until crust is browned and top of pie is browned. It will still jiggly slightly in the middle. Mine took 40 minutes. Cool completely before cutting.
• Serve with whipped cream or ice cream, or chocolate sauce.

PEANUT BUTTER PIE

Steps:

• Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
• In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
• Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
• Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.

PEANUT BUTTER PIE - FROM SCRATCH - CASS'S

Steps:

• 1. Prepare 9 inch pie crust. Could probably use graham cracker crust also. I prefer home made.
• 2. In a large saucepan, combine butter, milk, sugar, and salt. Bring to a boil, and stir occasionally.
• 3. In a medium-sized bowl, whisk cornstarch and water until smooth, then whisk in egg yolks.
• 4. Whisk egg mixture into boiling milk mixture and stir until thick, over medium heat. (This will thicken quickly)
• 5. Remove from heat and stir in peanut butter. Pour into baked pie shell. ( You may want to taste the pudding at this point to see if it's enough peanut butter to your liking)
• 6. Chill, then top with whipped cream. I sometimes add chopped nuts and milk chocolate chips to garnish. This pie is delicious, if you are a peanut butter lover you should love this pie. This pie is also great with a layer of chocolate ganache on the crust before pouring the pudding into the crust.

PEANUT BUTTER PIE

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.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.

REAL SOUTHERN PEANUT BUTTER PIE

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.

PEANUT BUTTER PIE

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!