Best Paula Deens Peanut Butter Pie Recipes
PAULA DEEN'S PEANUT BUTTER PIE
This is a super easy but terrific peanut butter pie. I topped mine with peanut butter cups instead of peanuts. Recipe courtesy of The Lady & Sons Too, Paula H. Deen. Chill time isn't listed or even required, but I put mine in the fridge until serving.
Provided by AmyZoe
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.
- Slowly add the milk, blending well.
- Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.
- Sprinkle with peanuts.
PEANUT BUTTER CREAM PIE
During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Nutrition Facts : Calories 456 calories, Fat 31g fat (14g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
PAULA DEEN'S SMOOTH PEANUT BUTTER PIE RECIPE - (4.1/5)
Provided by kshepherd322
Number Of Ingredients 13
Steps:
- Preheat oven to 325. Make pie filling. In a heavy saucepan, combine sugar and cornstarch. Stir in milk and egg yolk. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Stir in peanut butter. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into prepared pie crust. Make meringue. Separate the eggs and let the egg whites come to room temperature, about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea foam on the beach. Add cream of tartar to the egg whites. Keep beating until the egg white reach soft peaks when you lift the mixer out of the found Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sprinkle peanuts over top of pie, if desired. Store in refrigerator.
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