Most of us never learned how to make peanut butter pie recipes even though this product has been used since ancient times. There is no doubt that not many products have had such an impact in our society like peanut butter. As a kid I remember Mom buying a small jar of Peter Pan Peanut Butter occasionally. I believe that was the first brand and I believe it only came in small jars.
By the middle of the 1950’s, the love for peanut butter exploded. I think the reason for this was that sandwiches became so popular. Factory jobs were growing and even women were beginning to go to work during this era. Peanut butter was used to make fast and easy sandwiches for lunches for the moms, dads and the kids.
In the early years no one thought about learning how to make peanut butter pie recipes or any recipes. The first jars of peanut butter were more for sandwiches and for snacks. Back then, my family never ate many sandwiches so I never like peanut butter. I couldn’t stand the way it stuck to my mouth. One day (I was 8 or 9) Mom taught me how to make peanut butter cookies. That changed my mind about this ingredient.
By the late 1950’s there were hundreds of recipes using peanut butter; especially cookies and candies. I still did not know of anyone who learned how to make peanut butter pie recipes. It wasn’t until the mid to late 1970’s when someone told me about peanut butter pie. At first I thought it sounded awful. That was until I tasted one!
Today, there are hundreds of recipes just for peanut butter pies. They are made with peanut butter in the crust, in the filling and in toppings for the pies. When you learn how to make peanut butter pie recipes, you will find this flavor can come from smooth or crunchy peanut butter. It can be from store bought peanut butter or homemade. Today we even have other ingredients like peanut butter chips to use in pie making.
Whichever peanut butter ingredient you choose to use, it can be mixed with many other ingredients to make luscious pies. Aside from your typical ingredients like sugar, cream cheese, sour cream of whipped cream add to delicious flavor and texture of these pies. Peanut butter is often mixed with chocolate and other flavors for great pies. Besides baking the crust, most of my peanut butter pies require no baking; only time to set up in the refrigerator.
NOTE: Almost all peanut butter pies need to be kept in the refrigerator so it is best to refrigerate ALL.
Learn how to make peanut butter pie recipes that are creamy.
Peanut Butter Filling
TO MAKE CHOCOLATE FILLING in a small beat butter and sugar until fluffy.
Add egg to butter mixture; beat on medium speed 2-3 minutes.
Add melted chocolate and vanilla; blend in.
Spread 1 cup of chocolate mixture into pie shell reserving remaining for top.
Sprinkle ½ cup peanuts over top.
TO MAKE PEANUT BUTTER FILLING combine cream cheese and peanut butter in a large bowl.
Add powdered sugar and egg; beat until smooth and creamy.
Fold whipped topping into mixture; spoon peanut butter filling evenly over chocolate filling.
Sprinkle ¼ cup peanuts over peanut butter filling.
Spoon reserved chocolate filling in a circle onto center of peanut butter filling.
Garnish with chocolate curls.
Learn how to make peanut butter pie recipes in layers.
Bake pie shell; cool completely.
NOTE: I am adding a butter pie dough recipe below if you want to make your own.
TO MAKE CHOCOLATE LAYER heat chocolate chips, butter and 2 teaspoons water in small saucepan over low heat.
When chips are melted blend in powdered sugar until smooth; add additional water if needed for spreading consistency.
Spread over bottom and up sides of cooled pie crust; refrigerate.
TO MAKE PEANUT BUTTER FILLING combine butter and brown sugar in medium saucepan.
Cook and stir over medium heat until butter melts and mixture is smooth; refrigerate 10 minutes.
In mixing bowl beat peanut butter and brown sugar mixture on low speed until well blended; beat 1 minute on medium high speed.
Add whipped topping; beat 1 minute on low until blended; spread over chocolate layer and refrigerate.
TO MAKE TOPPING heat over low temperature the chips, butter, milk and corn syrup stirring until smooth.
Add additional milk to get spreading consistency if needed; lightly spread over peanut butter filling.
Refrigerate pie at least for 2 hours; garnish with whipped topping and chopped peanuts.
This is a good crust if you are learning how to make peanut butter pie recipes.
Sift flour and salt together in large bowl; cut in shortening and butter until resembles cornmeal texture.
Sprinkle water over mixture; blend until all ingredients are moistened and dough holds together.
Divide dough into 2 parts; chill.
This makes 1 double layer pie crust or 2 pie shells.
For baking UNFILLED pie shells bake about 20 minutes at 425F degrees.
You can use this crust for many pies if you are learning how to make peanut butter pie recipes.
Chop peanut butter chips with chopper or in blender; add to crumbs and sugar.
Drizzle in melted butter; blend thoroughly.
Press mixture into bottom and on sides of pie plate (9 inch); chill.
Place peanut butter chips in one bowl; place mini chocolate chips in another bowl.
Combine gelatin and ½ cup sugar in a saucepan; add milk and egg yolks.
Cook mixture over medium heat stirring constantly until gelatin is dissolved and mixture lightly coats the spoon.
DO NOT BOIL MIXTURE.
Remove mixture from heat and stir in vanilla.
Slowly pour 1 cup of gelatin mixture into the bowl containing the chocolate chips; stir until melted.
Gradually add remaining hot mixture, ½ cup at a time, to the peanut butter chips in bowl; stir until melted.
Chill both bowls of mixtures until partially set.
Pour chocolate into prepared pie crust.
Beat egg whites with 1 tablespoon of sugar; fold into peanut butter mixture and pour over chocolate layer.
Chill pie thoroughly; garnish with whipped cream and peanut butter chips to serve.
Learn how to make peanut butter pie recipes with whipped topping like this light mousse pie.
For pie combine cream cheese and powdered sugar in mixing bowl; beat until fluffy.
Fold in Cool Whip and peanut butter; spoon filling into crust and smooth top.
Refrigerate while making topping.
TO MAKE CHOCOLATE TOPPING melt chocolate chips over low heat.
Stir cream and corn syrup into chocolate until smooth.
Remove from heat and gently glaze over the pie; top with crushed graham crackers and chopped peanuts.
Refrigerate several hours before serving.
Learn how to make peanut butter pie recipes with meringue.
Preheat oven to 375F degrees.
With pastry blended mix peanut butter and powdered sugar to a coarse meal.
Place mixture in pie shell reserving a small amount to sprinkle on meringue.
Combine sugar, flour and milk in saucepan; cook over medium until thickened.
Beat egg yolks; stir a little hot mixture into yolks and quickly stir back into hot mixture.
Continue cooking and stirring hot mixture until thick and bubbly.
Remove from heat and stir in butter and vanilla; cool.
Beat egg whites and cream of tartar until foamy.
Gradually add sugar 1 tablespoon at a time while beating on high speed until stiff and glossy.
Pile meringue on pie spreading to edges to seal; sprinkle with extra peanut butter crumbs.
Bake in oven until meringue is lightly browned.
Learn how to make peanut butter pie recipe with rich chocolate.
Preheat oven to 375F degrees.
Sprinkle ½ cup chocolate chips over bottom of unbaked pie shell; set aside.
Beat eggs lightly in mixing bowl with whisk until combined.
Add corn syrup, sugar, peanut butter and vanilla; mix well.
Pour mixture in pie shell; cover edge of pie with foil.
Bake for 20 minutes; remove foil and bake 15 to 20 minutes longer (Knife inserted in center will come out clean).
Cool to room temperature and refrigerate overnight; garnish to serve.
TO MAKE CRUST combine ¼ cup corn syrup, brown sugar and butter in medium saucepan.
Cook mixture over medium heat until mixture boils; remove from heat.
Add cereal to sugar mixture and stir gently until combined.
Press mixture in bottom and up sides of 10 inch buttered pie plate; let cool.
TO MAKE FILLING combine peanut butter, ½ cup fudge sauce and 6 tablespoons corn syrup in medium saucepan.
Heat mixture over low heat stirring until smooth; spread over cooled rice cereal crust.
Cover and freeze pie for 2 to 3 hours until firm.
Scoop slightly softened ice cream into pie; cover and freeze overnight until firm.
Sprinkle half of peanuts evenly over pie; spread half of fudge sauce over the peanuts.
Top with remaining half of peanuts; cover and store in freezer.
Soften slightly at room temperature to cut and serve; 8 servings.