Where can I find a great recipe for Peanut Butter Pie?

Question

I had a slice of Peanut Butter Pie from a local restaurant, I asked for the recipe caused it tasted much different than the ones I have made before and they refused. Now I have a taste for this pie and how to duplicate the recipe. This restaurant is not a chain restaurant just a local hang out this pie was some kind of good. Help!!

Answer 1

Creamy Peanut Butter Pie
Serving Size : 8

2 cups graham cracker crumbs
6 tablespoons melted butter
1 cup smooth peanut butter
1 pound cream cheese -- at room temperature
1- 1/2 cups confectioners’ sugar
1/3 cup milk
1/4 cup chopped roasted peanuts
6 cups sweetened heavy cream -- whipped until thick
1/2 cup chopped salted peanuts
4 ounces chocolate curls and shavings
2 cups chocolate sauce, slightly warm

Preheat the oven to 350 degrees.

In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9-inch spring-form pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely.

Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk and roasted peanuts and beat well. Fold 4 cups of the whipped cream into the peanut butter mixture and spoon into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Remove from the refrigerator and spoon the remaining whipped cream over the entire pie. Slice into individual servings. Garnish with the peanuts, chocolate shavings and chocolate sauce.

Chocolate Sauce
Serving Size : 1-1/2 Cups

3/4 Cup Half-and-half
1 Tbsp Unsalted Butter
1/2 lb Semisweet Chocolate Chips
1/4 Tsp Pure Vanilla Extract

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.

Answer 2

ingredients
CHOCOLATE CRUST
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)
PEANUT BUTTER FILLING
8 ounces cream cheese, softened (1 cup)
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
Kosher salt
CHOCOLATE TOPPING
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream


directions
MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
MAKE AHEAD The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.

Answer 3

This recipe is from The Illustrated Encyclopedia of American Cooking.

1 cup instant nonfat dry milk powder
sugar
3 tbsp (heaping) cornstarch
4 eggs, separated
3 tbsp butter
1 tbsp (heaping) peanut butter
1 baked 9-inch pie crust
1/2 tsp cream of tartar

Combine milk powder, 1 cup sugar and cornstarch in saucepan; add slightly beaten egg yolks and 3 cups water. Mix until smooth. Cook over low heat, stirring constantly, until thick; remove from heat. Add butter and peanut butter; stir until melted. Pour filling into pie crust. Beat egg whites until stiff, adding 4 tbsp sugar and cream of tartar. Spread meringue over pie. Bake in 400-degree oven for 10-12 minutes. Yield: 8 servings.

Answer 4

Go to "peanut butter lover's .com" they have some recipes for pie. Also try Food Network. I find that site very helpful and easy to maneuver. Isn't it maddening when you crave something that you can't have? Seems to make you want it even more. I hope you find what you are looking for. I feel for you.
P.S. Try making friends with one of the restaurant staff.....maybe you can get the recipe that way :)

Answer 5

Chocolate-Peanut Butter Ice-Cream Pie:

21 cream-filled chocolate sandwich cookies
1/2 cup unsalted dry-roasted peanuts
1/4 cup butter or margarine, melted
3 pints chocolate ice cream,softened
8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
1 (8-ounce) jar fudge sauce
1/4 cup strong brewed coffee
2 tablespoons coffee liqueur (optional)

Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.

Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.

Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.

Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.

Yield: 1 (9-inch) pie

Answer 6

The best peanut butter pie I have eaver eaten is from the Pink House restaurant in Savanah, Georgia. It called 'Anne's Peanut Butter Pie' and should be found in their cookbook the restaurant sells.

Answer 7

SILKY PUDDIN' PIE:
2 cups milk
2 packages (3.9 oz. ea.) instant chocolate pudding
1/2 cup Skippy Creamy Peanut Butter
1 container (8 oz.) non-dairy whipped topping
8-inch prepared graham cracker or chocolate crumb crust
1. In large bowl, with electric mixer on low speed, beat milk, pudding and Skippy Creamy Peanut Butter until blended, about 30 seconds. Beat on medium speed 2 minutes. Fold in 1/2 of the whipped topping. Evenly spread into crust, then top with remaining whipped topping. Refrigerate 1 hour or until set.
http://www.peanutbutter.com/recipeDisplayMRS.asp?RecipeID=7170&Version=1

PEANUTTY PIE
http://www.peanutbutter.com/recipeDisplayMRS.asp?RecipeID=4946&Version=1
PEANUTTY ICE CREAM PIE
http://www.peanutbutter.com/recipeDisplayMRS.asp?RecipeID=4944&Version=1
SUMMER SUNDAE ICE CREAM PIE
http://www.peanutbutter.com/recipeDisplayMRS.asp?RecipeID=6368&Version=1

Answer 8

Try a search on either http://www.allrecipes.com or http://www.recipezaar.com
Both are excellent sites for all types of recipes. Try searching by ingredient if you can't find the exact name, or browse through the catagories. Good luck!

Answer 9

Check out this top-rated recipe:

http://pie.allrecipes.com/az/PeanutButterPie.asp

Answer 10

try yahoo recipe