how do you make peanut butter pie?

Question

best recipe gets 10 point.

give all the instructions.

give all the ingrediants.

Answer 1

Here in mid-Michigan, the Amish folk with their quaint buggies and rustic clothing are not an unfamiliar sight. Rosie and I go to Napanee, Indiana to visit Amish Acres once in a while, because they have one of the best - although heavy! - menus in the area.

One of their specialties is baked goods - pies, cookies, and breads. In Charlotte, north of us about 12 miles, it is not unusual to see an Amish buggy tied up in the parking lot of the local Wal-Mart with the Amish ladies selling their baked goods.

One of my favorites is peanut butter pie. I ran across this recipe while looking through my over 1 million searchable recipes the other day, and thought I would share.

Enjoy…

Amish Peanut Butter Cream Pie

3/4 c Powdered sugar
1/2 c Smooth peanut butter
1 c Sugar; divided
3 c Milk; divided
3 Eggs; separated
6 tb Cornstarch; divided
3 tb Flour
1/4 ts Salt
2 tb Butter
2 ts Vanilla; divided
1 Pie shell; baked
1/4 ts Cream of tartar

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 T
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 t 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 remaining sugar and 3 T 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.

Peace,

Answer 2

There are several ways to do it. My personal favorite is, I think, the best tasting. It's also the easiest. Here is what you need:

1 8 oz. pkg. of cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar, sifted.
1 regular sized container non-dairy whipped topping
1 ready made chocolate cookie pie crust

Using a mixer, cream peanut butter and cream cheese at medium speed. Slowly add, a little at a time, add the powdered sugar. When mixture is well mixed and creamy, add whipped topping and beat until very creamy. Pour into pie crust and chill about 90 minutes. If you like, grate a chocolate bar on top, or sprinkle on some crushed Butterfinger candies. This recipe is easy to double, and it tastes great! Good Luck!

Answer 3

1 (8 oz.) package cream 1 (8 oz.) container Cool
cheese (softened) Whip, defrosted
1 1⁄2 c. peanut butter 1 c. semi-sweet chocolate
1⁄2 c. powdered sugar chips
1⁄2 package instant vanilla 1 graham cracker crust
pudding 15 miniature peanut butter
3⁄4 c. milk cups
Melt chocolate chips in microwave, careful not to burn. Pour
chips into crust and evenly spread into crust. Place in freezer till
chocolate is cooled and solid. In mixing bowl, mix together cream
cheese, peanut butter and sugar until smooth. Add pudding mix
and milk slowly until thinned out a bit. Gently fold in Cool Whip.
Add filling to shell. Place mini peanut butter cups on top for decoration.
Freeze pie for at least 2 hours. Remove from freezer for
about 20 minutes before serving. Best served cold but can serve
immediately.

Answer 4

Here Is a good yet simple recipe!! It's gooood...

Peanut Butter Pie

1 cup crunchy peanut butter
1 8 oz. package cream cheese
1 cup powdered sugar
1 large container Cool Whip
1 large graham cracker crust

In a mixer, combine peanut butter and cream cheese until blended. Add powdered sugar very slowly and blend. Fold in cool whip. Blend for 1 min. on low speed. Spoon into pie crust. Chill for at least thirty minutes. We serve this with chocolate syrup drizzled over the top. Makes 8 servings.

Answer 5

PEANUT BUTTER CREAM PIE

Graham cracker pie crust, or make a chocolate crust
1 c. creamy peanut butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
2 tbsp. melted butter
1 c. whipping cream
1 tbsp. vanilla
Hot fudge topping

Cream together the peanut butter, cream cheese, sugar, and butter. Whip the whipping cream, add vanilla, and fold into creamed mixture. Pour into the pie shell. Leave overnight in the refrigerator. The next day melt and thin hot fudge topping. Pour over the pie and let set for 30 minutes.

Answer 6

here it is..

try this one..

Butter Tarts..

1 egg beaten
1/3 cup butter
1 cup brown sugar
2 tbsp. milk
1/2 cup chopped raisins
1 tsp. vanilla

1. Preheat oven to 450F
2. Roll out pastry to 1/8" thick and cut into 4" round. Press pastry into medium sized tart pans. Chill for at least 30 minutes.
3. Combine all other ingredients. Fill tart shell 2/3 full.
4. Bake in preheated oven for 8 minutes. Reduce heat to 350 F, and bake 15 minutes more, or until pastry is delicately browed.

Variation time 15 minutes
Baking time: about 25 minutes
Makes about: 15 tarts..

Answer 7

Hi !!
Here you go...ENJOY!!!

No Bake Peanut Butter Pie

"Creamy and delicious - melts in your mouth.

Original recipe yield:
2 - 9 inch pies

PREP TIME 20 Min
READY IN 2 Hrs 20 Min

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

DIRECTIONS
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.

.........AND HERE'S ONE THAT USES "REESE'S" PEANUT BUTEER CHIPS...

Easy Peanut Butter Chip Pie
Makes 6 to 8 servings

Easy Peanut Butter Chip Pie

Ingredients:
1 package (3 ounces) cream cheese, softened
1 teaspoon lemon juice
1-2/3 cups (10-ounce package) REESE'S® Peanut Butter Chips, divided
2/3 cup sweetened condensed milk (not evaporated milk)
1 cup (1/2 pint) cold whipping cream, divided
1 packaged chocolate or graham cracker crumb crust (6 ounces)
1 tablespoon powdered sugar
1 teaspoon vanilla extract

1. Beat cream cheese and lemon juice in medium bowl until fluffy, about 2 minutes; set aside.
2. Place 1 cup peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
3. Add warm peanut butter mixture to cream cheese mixture. Beat on medium speed until blended, about 1 minute. Beat 1/2 cup whipping cream in small bowl until stiff; fold into peanut butter mixture. Pour into crust. Cover; refrigerate several hours or overnight until firm.
4. Just before serving, combine remaining 1/2 cup whipping cream, powdered sugar and vanilla in small bowl. Beat until stiff; spread over filling. Garnish with remaining peanut butter chips. Cover; refrigerate leftover pie.

Answer 8

here's a couple of sites to look at and get all you need to know.
Happy cooking

Answer 9

idk,sorry.