Best Peanut Supreme Pie Recipes

PEANUT SUPREME PIE

Steps:

• 1. For crust, spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in Crisco using pastry blender until all flour is blended to form pea-size chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Press dough between hands to form a 5- to 6-inch "pancake". Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim 1 inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute. Do not bake. Heat over to 400 degrees. 2. For peanut layer, combine 1/2 cup nuts, peanut butter, confectioners sugar and half-and-half in medium bowl. Stir until well blended. Pour into unbaked pie crust. 3. Bake at 400 degrees for 20 to 25 minutes or until crust is golden brown. Cool completely. 4. For filling, combine sweetened condensed milk and peanut butter in large bowl. Beat at low speed of electric mixer until well blended. Add milk slowly. Add pudding mix. Increase speed to medium. Beat 2 minutes. Pour over cooked peanut layer. 5. For topping, sprinkle 3/4 cup nuts over filling. Refrigerate for 1 hour or more.

PEANUT CREAM PIE SUPREME

Steps:

• Combine chocolate filling ingredients and mix well.
• Spread half of mixture on bottom of crust.
• Mix the peanut filling, pour in shell, and top with remaining chocolate filling.
• Sprinkle with chopped peanuts.
• Chill for a few hours before serving and keep refrigerated.
• *NOTES* Use your own judgment with the eggs. This pie is not cooked, so keep in mind that you are consuming uncooked eggs if you choose to use real eggs.
• Use the chocolate filling a little sparingly on the bottom of the crust to ensure you have enough to adequately cover the top of the pie. As the peanut filling is softer than the chocolate, I've noticed that the top chocolate layer spreads most easily with a small metal spreader.