The Neelys Peanut Butter Pie Recipe 455

Steps:

• 1 (9-inch) baked chocolate cookie pie crust Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving. Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes. In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours. If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts. Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/peanut-butter-pie-recipe/index.html?oc=linkback

Steps:

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
• Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
• Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

Steps:

• To a large saute pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and saute until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough.
• Roll out both pieces of pie dough onto a floured surface. Cut out eight 6-inch circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork.
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Whisk together the sugar and cinnamon in a small bowl and reserve.
• Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream.

Steps:

• Sift together the flour and salt into a large bowl.
• Put the butter into the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until fluffy and light, about 2 minutes. Add the confectioners' sugar and vanilla, and mix until combined. Reduce the speed to low, and slowly add the flour and salt mixture to the butter and sugar mixture, mixing on low speed until the dough comes together and is smooth. Turn the dough out onto a sheet of plastic wrap. Cut the dough into quarters, wrap each piece in plastic wrap, and chill in the refrigerator for 2 hours.
• When you're ready to bake the cookies, preheat the oven to 350 degrees F. Line two 9 by 13-inch baking sheet with parchment paper.
• Remove the dough from the refrigerator and let it soften slightly. Using a rolling pin dusted with flour, roll out one of the dough quarters, (keeping the others refrigerated until you need them), on a lightly floured work surface to 1/4- to 1/8-inch thickness. Cut the cookies into the desired shapes, and then use a metal spatula to transfer the cookies to one of the prepared baking sheets, spacing about 1 1/2 inches apart. Sprinkle the cookies with decorating sugar, if desired.
• Repeat with the remaining dough.
• Bake the cookies until they are light brown around the edges and on the bottom, 8 to 12 minutes. Cool briefly on the sheets, and use a metal spatula to transfer the cookies to a wire rack to cool completely.

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.