Indulge in the delightful and iconic Southern Peanut Butter Pie, a timeless classic that embodies the essence of Southern comfort. This creamy and luscious pie boasts a velvety peanut butter filling nestled in a flaky and buttery pie crust. Its rich peanut butter flavor is perfectly complemented by the sweet and tangy notes of the whipped topping, making it an irresistible treat for peanut butter enthusiasts. The pie is not only a crowd-pleaser but also a versatile dessert that can be enjoyed on various occasions. Our collection of recipes offers a Southern Peanut Butter Pie with a creamy chocolate ganache topping, adding an extra layer of decadence, as well as a delightful No-Bake Southern Peanut Butter Pie, perfect for those who prefer a quick and easy dessert. Additionally, we have included a gluten-free version of the classic Southern Peanut Butter Pie, catering to those with dietary restrictions. Embark on a culinary journey with our Southern Peanut Butter Pie recipes, and experience the true essence of Southern charm and hospitality.
Let's cook with our recipes!
PEANUT BUTTER PIE
Here's a decadent dessert that's sure to dazzle on any sideboard.
Provided by Southern Living Test Kitchen
Time 4h15m
Number Of Ingredients 7
Steps:
- 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.
- Add whipping cream to cleaned mixer bowl; beat on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold 2 cups of the whipped cream into peanut butter mixture. Transfer filling to prepared piecrust, and gently smooth top using a rubber spatula. Top with remaining whipped cream. Refrigerate at least 3 hours or up to 8 hours (or overnight).
- Sprinkle top with peanuts, and serve.
NO-BAKE PEANUT BUTTER CREAM PIE
Steps:
- Add the cookies, peanuts, and salt to the bowl of a food processor fitted with the chopping blade. Pulse until the cookies are crushed and peanuts have been chopped into small pieces. Add the crushed mixture to a large bowl and drizzle the melted butter over the top. Stir to coat all the crumbs in butter. Pour the crust mixture into 9-inch deep-dish pie dish. Press firmly with fingers or the bottom of a small measuring cup to form the crust in the bottom and up the sides of the dish. The crust will be thick. Refrigerate to allow the crust to firm up.
- In a medium bowl, use a mixer to beat the cream cheese until smooth. Add the peanut butter and 3 tablespoons of heavy cream and mix until smooth. Set aside.
- In a large bowl, use a mixer to beat 1 cup of heavy cream until frothy. Gradually add the powdered sugar, and mix until very soft peaks begin to form. Add the peanut butter mixture to the beaten cream in three batches, mixing well after each addition. Mix until stiff peaks form. Spread the mixture into the prepared crust.
- In a small bowl, melt about 2 tablespoons of peanut butter in the microwave until pourable. Drizzle the melted peanut butter over the top of the prepared pie. Refrigerate for at least 4 hours to allow the pie to firm up. Store covered in the refrigerator. Serve chilled, topped with additional sweetened whipped cream - if desired.
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.
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
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!
OLD-FASHIONED PEANUT BUTTER PIE
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.
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.
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
Tips:
- For a richer peanut butter flavor, use freshly roasted peanuts or peanut butter made from freshly roasted peanuts.
- If you don't have a food processor, you can crush the peanuts in a blender or with a rolling pin.
- Be sure to use a deep-dish pie plate, as the filling is very liquid.
- If you don't have time to chill the pie for the full 4 hours, you can chill it for at least 2 hours.
- Serve the pie with whipped cream or ice cream.
Conclusion:
This classic Southern peanut butter pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, peanut buttery filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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