Southern Peanut Butter Pie Recipes

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.

Steps:

• For the caramel sauce: Preheat the oven to 350 degrees F.
• Line a 10-inch springform pan with parchment paper and set aside.
• Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
• For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
• For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
• For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.

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.

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.

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.

Steps:

• Combine first 5 ingredients, mixing until thoroughly blended. Pour into prepared pastry shell. Bake in hot oven (400 degrees) 15 minutes; reduce heat to moderate (350 degrees); bake 30 to 35 minutes longer. Filling should appear slightly less set in center. Chill. Top with whipped cream.
• From PARADE'S test kitchen.