Recipe: Peanut Butter Pies (12)

One of these I hope ?

Joe

GRAMMA'S CHOCOLATE PEANUT BUTTER PIE
1 (9 inch) graham cracker pie shell
1 (3 oz.) pkg. vanilla pudding mix
3 tbsp. creamy peanut butter
2 well beaten egg yolks
1/2 c. butter
1/2 (6 oz.) pkg. chocolate chips
1 tsp. Vanilla
MERINGUE:
2 egg whites
1/4 tsp. cream of tartar
4 tbsp. sugar
Make vanilla pudding according to the directions on the package for a pie. Use a double boiler. Mix together the peanut butter and egg yolks. Then add to the pudding mix, stirring for 10 minutes keeping the lumps out. Remove from heat. Add the butter and cool. Stir in vanilla. Pour in the pie shell. Sprinkle the chips on pie. Top with meringue. Bake 15- 20 minutes at 300 degrees until golden brown. Tastes best when served cold. Serves 6-8.

PEANUT BUTTER AND JELLY PARTY PIE
1/3 c. peanut butter
1/3 c. light corn syrup
2 c. rice crispy cereal
1/2 c. strawberry preserves
1 qt. strawberry or vanilla ice cream slightly softened
In large bowl, combine peanut butter and corn syrup; blend well. Stir in cereal; press mixture evenly and firmly around sides and bottom of 9 inch pie pan with lightly buttered spatula. Chill 10 minutes. Spread 1/4 cup preserves over chilled crust. Spoon softened ice cream over preserves. Using teaspoon swirl remaining preserves over top of pie, pulling spoon lightly through ice cream to marble. Freeze several hours or until firm. To serve allow pie to stand at room temperature 5 to 10 minutes for ease in cutting.

PEANUT BUTTER PIE
8 oz. softened cream cheese
2/3 c. peanut butter
1 c. sifted powdered sugar
2 tbsp. milk
4 oz. thawed whipped topping
Make a graham cracker or chocolate crumb pie crust (9 inches). Beat cream cheese and peanut butter until smooth. Add sifted powdered sugar, milk, and beat until well mixed. Fold in topping and spoon in pie shell. Chill in freezer 15 minutes. Drizzle chocolate syrup on top (optional).

PEANUT BUTTER PIE
1 (9 inch) chocolate graham cracker crust
1 (8 oz.) pkg. cream cheese
1/2 c. peanut butter
1/2 c. milk
1 c. powdered sugar
1 (8 oz.) Cool Whip
Blend cream cheese, peanut butter, milk and sugar together until smooth. Fold in Cool Whip. Freeze until firm.

PEANUT BUTTER PIE
1 graham cracker crust (9 or 10 inch)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice from concentrate
1 tsp. vanilla
4 oz. frozen non dairy whipped topping
Chocolate fudge ice cream topping
In large bowl, beat cheese until fluffy. Gradually beat in condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust. Drizzle chocolate fudge over pie. Freeze 4 hours or until firm.

FROZEN PEANUT BUTTER PIE
8 oz. cream cheese
1 c. confectioners' sugar
1/3 c. peanut butter (generous)
1/2 c. milk
Beat above ingredients until smooth. Fold in 8 or 9 ounce Cool Whip or whipping cream. Pour in a 9 inch graham cracker crust. Sprinkle top with 1/2 cup (or less) graham cracker crumbs. Freeze: Take out about 45 minutes before serving.

PEANUT BUTTER CREAM PIE WITH CRUMB-TOPPED MERINGUE
3/4 c. confectioners' sugar
1/2 c. smooth peanut butter
2/3 c. plus 4 tbsp. granulated sugar, divided usage
3 c. milk, divided usage
3 eggs, separated
6 tbsp. cornstarch, divided usage
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar
Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside. In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine. Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy. Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.

PEANUT BUTTER PIE
1/2 c. heavy cream
1 qt. vanilla ice cream
1/2 c. chunky peanut butter
Baked pie crust (graham cracker or chocolate crumb may be used)
Chocolate Fudge Sauce
Place ice cream in bowl and allow to soften. Whip heavy cream and set aside. Fold peanut butter into softened ice cream. Carefully fold in whipped cream. Quickly spoon into crust. Freeze until firm. Remove from freezer 10 minutes before serving. Drizzle warmed fudge sauce over each piece as served.

PEANUT BUTTER PIE
1 can Eagle Brand milk
1/3 c. lemon juice
1 c. chunky peanut butter
8 oz. whipped topping
Chopped dry roasted peanuts
Chocolate flavored pie crust
Mix Eagle Brand and lemon juice until blended. Fold in peanut butter. Add whipped topping. Blend well. Pour into pie crust. Top with peanuts. Chill.

PEANUT BUTTER CREAM PIE
1 baked pie shell
1 c. powdered sugar
1/2 c. peanut butter
2 c. milk
2 tbsp. butter
1/4 c. flour
2/3 c. sugar
1/2 tsp. salt
2 eggs, separated
1/2 tsp. vanilla
Mix powdered sugar and peanut butter together until mealy. Spread 1/2" thick in bottom of pie shell. Mix and set aside flour, sugar and salt. Scald milk, butter and vanilla in a saucepan. Add dry ingredients to scalded milk mixture and beat in egg yolks. Cook until thick, stirring all the time. Beat egg whites and spread over pie. Sprinkle with rest of powdered sugar and peanut butter. Bake at 325 degrees for 30 minutes.

PEANUT BUTTER PIE
1 pie crust, baked
1 pkg. (5 5/8 oz.) instant vanilla pudding
1/2 c. powdered sugar
1/4 c. peanut butter
9 oz. Cool Whip
Mix pudding as directed on box, but use only 1 1/2 cups milk. When pudding is partially set, fold in Cool Whip. Pour into pie crust. Mix sugar and peanut butter, sprinkle over top of pie. Chill and serve.

PEANUT BUTTER PIE
1 pie shell
3/4 c. powdered sugar
1/3 c. peanut butter
3/4 c. sugar
3 tbsp. cornstarch
1 tbsp. flour
1/2 tsp. salt
3 egg yolks
3 c. milk
3 tbsp. peanut butter
1 tsp. vanilla
Mix powdered sugar and 1/3 cup peanut butter to a creamy mixture. Line pie shell and save a little to sprinkle on top of Cool Whip. Cook remaining ingredients until thickened. Pour into pie shell and cool. Top with Cool Whip. Sprinkle with remaining peanut butter mixture.