Peanut Butter Cream Pie Recipe

Peanut Butter Cream Pie Recipe

If peanut butter sandwish has always been your favorite then this pie recipe will get you hooked with it smooth cream pie filling.


INGREDIENTS
1/2 cup Smooth peanut butter
1 cup Sugar; divided
3/4 cup Powdered sugar
2 tbls Butter
3 Eggs; separated
6 tbls Cornstarch; divided
3 tbls Flour

3 cup Milk; divided
1/4 ts Salt
1/4 ts Cream of tartar
2 ts Vanilla; divided
1 Sweet Pie shell; baked

Beat together the powdered sugar and peanut butter until the mixture is
crumbly; set aside. In a large, heavy saucepan, combine 2/3 c sugar and 2
cup milk; heat to scalding or until bubbles start to form on the bottom. Do
not let it boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoon of
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 of 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 of vanilla. Beat until stiff peaks form. Gradually, while beating,
add the 4 tablespoons remaining sugar and remaining cornstarch.
Continue beating until whites are very think 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.



Pie Recipe: Peanut Butter Cream Pie

Black Bottom Peanut Butter Chip Pie Recipe

Black Bottom Peanut Butter Chip Pie Recipe
This peanut and chocolate chip pie recipe, makes the most gluesome tasty pie ever. It will sure to satisfy your sweet tooth.

1 9" pastry shell; unbaked and pricked
1 cup (6 oz) semi-sweet chocolate Chips
1/3 cup Coffee Cream
1 can (14 oz) sweetened condensed Milk (not evaporated milk)
1 cup Peanut butter flavored chips
2 cups Whipping Cream, stiffly whipped
1/2 cup Chopped peanuts

Preheat oven to 425 degrees F. Bake pastry shell 10 to 15 minutes or until lightly browned. In 1 quart glass measure with handle, combine chocolate chips with coffee cream; cook on 100% power (high) 1 to 2 minutes, in microwave, stirring until chips are melted and mixture is smooth. Spread evenly on bottom of prepared pastry shell. In 2-quart glass measure with handle, combine sweetened condensed milk and peanut butter chips; cook on 100% power (high) 2 to 3 minutes, stirring after each minute until chips are melted and mixture is smooth. Pour into large bowl; cool to room temperature, about 45 minutes. With mixer, beat until smooth. Fold in
whipped cream and peanuts. Chill 30 minutes. Spoon into prepared pastry shell. Chill 4 hours. Garnish as desired. Refrigerate leftovers.

Pie Recipes: Black Bottom Peanut Butter Chip Pie