pioneer woman peanut butter pie

pioneer woman peanut butter pie

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Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countries. The United States is a leading exporter of peanut butter and one of the largest consumers of peanut butter annually per capita.^[2] January 24 is National Peanut Butter Day in the United States.^[3]

Peanut butter is a nutrient-rich food containing high levels of protein, several vitamins, and dietary minerals. It is typically served as a spread on bread, toast, or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as granola, smoothies, crepes, cookies, brownies, or croissants. It is similar to other nut butters such as cashew butter and almond butter.

Pie

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot pie).

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Chocolate Peanut Butter Pie

This is a classic Potluck Chocolate-Peanut Butter pie. If you don’t like peanut butter, step away from this recipe. I’m serious, man. You’re in the wrong place at the wrong time. If you do like peanut butter … you’re about to get your fill!

Ingredients

FOR CRUST

25 whole Oreos

4 tbsp. Butter, Melted

PEANUT BUTTER FILLING:

1 c. Creamy Peanut Butter

1 package (8 Ounce) Softened Cream Cheese

1 1/4 c. Powdered Sugar

1 package (8 Ounce) Cool Whip, Thawed

Directions

Crust:

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

Ingredients That You’ll Need

• Peanut Butter: You can either use creamy peanut butter or natural peanut butter.
• Heavy Cream: The best-whipped cream is homemade, but I also like cool whip topping. The cream of tartar helps to stabilize the whipped cream, allowing it to hold up better.
• Cream Cheese:The preferred cream cheese to use is full-fat.
• Powdered Sugar: Granulated sugar is more difficult to dissolve than powdered sugar.
• Toppings:With peanuts chopped and flaky sea salt, we’re keeping it simple.
• Pie Crust:Baking a sourdough pie crust and making an all-butter pie crust are easy ways to make a pie with a delicious texture. The store-bought crust can be used if you are pressed for time.

Mini Chocolate Peanut Butter Pie

INGREDIENTS

• 2 oz Cream Cheese, (softened)
• 2 tbsp Sugar
• 1/4 cup Peanut Butter
• 3/4 cup Cool Whip
• 3 tbsp Hot Fudge

Graham Cracker Crust

• 5 graham crackers
• 3 tbsp butter
• 1 tbsp sugar

INSTRUCTIONS

1. Start off by preparing your graham cracker crust. Either pulse the graham crackers in a food processor, or place them in a gallon bag and smash them with a rolling pin until they are fine crumbs.
2. Pour the graham cracker crumbs into a medium size bowl and mix with the sugar and melted butter until the texture resembles course sand.
3. Press the mixture into your pie plate along the bottom and up the sides. At this point you can either bake the crust in the oven for 8 minutes at 350º or chill in the fridge for two hours to set.
4. In another bowl, mix together your softened cream cheese (you can microwave for 10 seconds to speed things up), peanut butter, and sugar until well combined. Gently fold in the cool whip until everything is uniform in color.
5. Spread the peanut butter mixture into the pie crust and then cover and place in the freezer for about an hour.
6. After the pie has had time to freeze and set, warm up the hot fudge. Pour about three tablespoons of fudge onto your peanut butter pie and spread evenly to cover the top. Place back into the freezer to give time for the fudge to set, at least 30 minutes before serving

CAN I GARNISH PIES RIGHT BEFORE SERVING?

I don’t recommend garnishing the Chocolate Peanut Butter Pies right before serving because the pies will soften too much  – they need to be served straight from the freezer.   Instead, garnish pies after you have spooned your ganache over the pies and the chocolate has set (it should set in about 5 minutes at room temperature) and then place in the freezer.

DO I HAVE TO USE MUFFIN WRAPPERS?

It is also optional if you garnish with or without the wrappers.  I like to keep the wrappers on for the ganache so it doesn’t spill over the sides and then remove the wrappers, place pies on a baking sheet and proceed to garnish, then freeze.   There really isn’t a right or wrong though,  just as long as you freeze the Chocolate Peanut Butter Pies after you garnish.

HOW TO SERVE CHOCOLATE PEANUT BUTTER PIE

Once ready to devour, serve Chocolate Peanut Butter Pies immediately as they tend to soften quickly.  But don’t worry, they will get consumed even quicker because these mini pies are lusciously rich, and peanut butter creamy creamy crowned with silky chocolate are too much to resist. So please make these Mini Chocolate Peanut Butter Pies as soon as possible because they are every chocolate lover, peanut butter lovers dream.  Go,  Be a dream maker.

CAN I MAKE CHOCOLATE PEANUT BUTTER PIES AHEAD OF TIME?

Absolutely!  You can make your mini Chocolate Peanut Butter Pies completely ahead of time and store them in a freezer for up to 7 days.  If serving company, however, I recommend only preparing part of the recipe ahead of time because the peanuts will soften slightly when frozen. I recommend making the recipe up through Step 4 (putting the peanut butter filling in each cup) and freezing for several hours or for up to 7 days. When you’re ready to put this dessert on your menu, start at Step 5, making the chocolate ganache, and follow through to the end of the recipe

DO I NEED TO THAW MY MINI PIES?

No, please don’t!  The Chocolate Peanut Butter Pies will soften quickly on their own and will not taste “frozen.”   They can go straight from the freezer to your dessert plate.  They are best if allowed to sit for about 10 minutes and then consumed.

CAN I REFRIGERATE MY MINI PIES?

No, Chocolate Peanut Butter Pies need to kept in the freezer until ready to serve. They do soften quickly, so if you need to transport them, then place them back in the freezer again to firm up before servings.

HOW LONG WILL CHOCOLATE PEANUT BUTTER PIE LAST?

A day in our house!  If you have leftover Chocolate Peanut Butter Pies, cover and store them in an airtight container for up to 7 days in the freezer.

No Bake Peanut Butter Filling

• In an electric mixing bowl with paddle attachment combine the cream cheese, powdered sugar, peanut butter and vanilla extract; whisk on medium to high speed until creamy and smooth; scoop into a medium bowl and set aside.
• In electric mixing bowl with whisk attachment, whisk the heavy whipping cream until it forms soft peaks
• Gently mix (fold) the whipped cream into the peanut butter mixture
• Continue mixing until fully combined and then pour the peanut butter mixture into the chocolate cookie crust
• Refrigerate the No Bake Peanut Butter Pie for 3 hours or overnight
• Garnish with dark chocolate drizzle, mini peanut butter cups, chocolate chips and peanut butter chips

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