Best Peanut Butter Satin Pie Recipes

PEANUT BUTTER SATIN PIE

Peanut Butter Satin Pie image

Make and share this Peanut Butter Satin Pie recipe from Food.com.

Provided by awforet

Categories Pie

Time 30m

Yield 2 pies

Number Of Ingredients 7

Ingredients

1 cup creamy peanut butter
2 cups sugar
2 (8 ounce) packages Philadelphia Cream Cheese
2 tablespoons margarine (melted)
2 teaspoons vanilla extract
1 1/2 cups whipped cream
2 graham cracker crust

Steps:

1. beat peanut butter,sugar,cream cheese,butter,whipped cream , and vanilla in large bowl with electric mixer.
2. divide mixture between two crust equally and refrigerate until firm.
optional : melt 3-1.45 oz hershey bars with 3 tbls milk in saucepan over low heat spread over pies once pie has been refrigerated and set. then refrigerate once more with chocolate till firm.

Nutrition Facts : Calories 3719.6, Fat 223.7, SaturatedFat 78.4, Cholesterol 284.1, Sodium 2881.7, Carbohydrate 396.6, Fiber 11.4, Sugar 314.6, Protein 57.4

REAL SOUTHERN PEANUT BUTTER PIE

Real Southern Peanut Butter Pie image

This peanut butter pie is the real deal. No pudding or freezing. Any true Southerner knows a real peanut butter pie when they taste it and this is it. This recipe was passed on to me by a chef at a famous inn here in Virginia that served up some of the best pies in the state.

Provided by vatech90

Categories Desserts Pies No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

Ingredients

¾ cup confectioners' sugar
⅓ cup peanut butter
1 baked (9-inch) pie crust
2 cups milk
½ cup white sugar
⅓ cup all-purpose flour
2 egg yolks, beaten
⅛ teaspoon salt
2 teaspoons butter
1 teaspoon vanilla extract
1 (4 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 46.8 g, Cholesterol 58.8 mg, Fat 19.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 240.5 mg, Sugar 31.2 g