Ingredients:
1 baked 9 inch pie crust or graham cracker crust
2 1/3 c. milk
2/3 c. peanut butter (either smooth or chunky)
1 (6 oz.) pkg. instant chocolate pudding
Whipped topping or whipped cream to garnish
Chopped peanuts to garnish
Directions:
In medium mixing bowl, combine milk and peanut butter. Blend well. Add pudding mix and beat slowly at lowest speed for 2 minutes or until thick. Spoon into pie shell. Chill 2 hours. Garnish with whipped topping or cream and peanuts.
Thursday, November 29, 2007
CHOCOLATE PEANUT BUTTER PIE
Ingredients:
1 pie crust, baked
1 c. sugar
1 2/3 c. milk
3 tbsp. butter
Additional sugar for meringue
1/4 c. flour
1/4 c. chocolate syrup
3 eggs, separated
Vanilla
1 c. powdered sugar
3 tbsp. peanut butter
Directions:
Mix together flour, sugar, chocolate syrup and milk, stirring constantly. Cook over medium heat until mixture begins to thicken. Beat egg yolks slightly, add small amount of hot chocolate mixture and return this to mixture on stove. Cook until thickened. Add butter and cool slightly. Add vanilla. Place 1/2 of powdered sugar and peanut butter mixture in bottom of baked pie crust. Cover with chocolate pie mixture. Top with meringue made from 3 egg whites and additional sugar. Gently press remaining powdered sugar-peanut butter mixture onto meringue. Bake at 325 degrees until golden brown.
1 pie crust, baked
1 c. sugar
1 2/3 c. milk
3 tbsp. butter
Additional sugar for meringue
1/4 c. flour
1/4 c. chocolate syrup
3 eggs, separated
Vanilla
1 c. powdered sugar
3 tbsp. peanut butter
Directions:
Mix together flour, sugar, chocolate syrup and milk, stirring constantly. Cook over medium heat until mixture begins to thicken. Beat egg yolks slightly, add small amount of hot chocolate mixture and return this to mixture on stove. Cook until thickened. Add butter and cool slightly. Add vanilla. Place 1/2 of powdered sugar and peanut butter mixture in bottom of baked pie crust. Cover with chocolate pie mixture. Top with meringue made from 3 egg whites and additional sugar. Gently press remaining powdered sugar-peanut butter mixture onto meringue. Bake at 325 degrees until golden brown.
CHOCOLATE PEANUT BUTTER PIE
Ingredients and Directions:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
PIE:
1 1/2 c. sugar
1/3 c. cornstarch
4 egg yolks
4 c. milk
1/2 c. peanut butter
2 oz. melted unsweetened chocolate
1 tbsp. plus 2 tsp. vanilla
Combine all crust ingredients and press into pie plate.
Pie: Mix sugar, cornstarch, egg yolks and milk with wire whip until it boils and thickens. Boil for 3 minutes, stirring constantly., Remove from heat. Add peanut butter, chocolate and vanilla. Pour into 10 inch pie plate.
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
PIE:
1 1/2 c. sugar
1/3 c. cornstarch
4 egg yolks
4 c. milk
1/2 c. peanut butter
2 oz. melted unsweetened chocolate
1 tbsp. plus 2 tsp. vanilla
Combine all crust ingredients and press into pie plate.
Pie: Mix sugar, cornstarch, egg yolks and milk with wire whip until it boils and thickens. Boil for 3 minutes, stirring constantly., Remove from heat. Add peanut butter, chocolate and vanilla. Pour into 10 inch pie plate.
PEANUT BUTTER APPLE CRISP PIE
Ingredients:
1/2 cup oatmeal
1/3 cup brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
dash salt
1/4 cup butter
1/3 cup peanut butter
5-10 apples
prepared pie crust
Directions:
CRISP:
Place oatmeal, brown sugar, ground cinnamon, nutmeg, salt into bowl. Stir ingredients together. Add butter and mix together. Melt peanut butter. Pour melted peanut butter into crisp and mix together.
PIE:
Preheat oven for 350 degrees. Peel and slice apples. place in pie crust till full. (apples will shrink when they cook). Place and spread crisp over apples. Bake pie for 20-30 mins. Serve with ice cream.
Submitted by: Bethany Slack
1/2 cup oatmeal
1/3 cup brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
dash salt
1/4 cup butter
1/3 cup peanut butter
5-10 apples
prepared pie crust
Directions:
CRISP:
Place oatmeal, brown sugar, ground cinnamon, nutmeg, salt into bowl. Stir ingredients together. Add butter and mix together. Melt peanut butter. Pour melted peanut butter into crisp and mix together.
PIE:
Preheat oven for 350 degrees. Peel and slice apples. place in pie crust till full. (apples will shrink when they cook). Place and spread crisp over apples. Bake pie for 20-30 mins. Serve with ice cream.
Submitted by: Bethany Slack
PEANUT BUTTER FUDGE OREO COOKIE PIE
Ingredients:
1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)
Directions:
Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won't need to use the whole jar.
In a bowl, blend instant pudding and 1 cup milk using a whisk.
Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust.
Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust.
Refrigerate.
This is so quick and easy but everyone thinks it takes a long time because of the taste. Doesn't last long at events.
ENJOY!
1 Keebler ready-made Oreo pie crust
1 (4oz) box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 jar chocolate fudge sauce (Smuckers or Dove)
1 regular container Cool Whip (thawed)
Directions:
Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won't need to use the whole jar.
In a bowl, blend instant pudding and 1 cup milk using a whisk.
Using an electric mixer, add the peanut butter (mixture will be thick). Spoon onto the fudge layered pie crust.
Top with Cool Whip. Garnish with any Oreo crumbs from the pie crust.
Refrigerate.
This is so quick and easy but everyone thinks it takes a long time because of the taste. Doesn't last long at events.
ENJOY!
Sunday, November 25, 2007
BANANA CREAM PIE
Ingredients:
9" pie crust
packet of banana pudding
wafer cookies
bananas
whipped cream
Directions:
Layer the bananas in thin slices on the bottom of the crust. Pour the pudding over the crust and bananas. Then lay wafer cookies over the pudding. Cover the top with whipped cream, then refrigerate.
9" pie crust
packet of banana pudding
wafer cookies
bananas
whipped cream
Directions:
Layer the bananas in thin slices on the bottom of the crust. Pour the pudding over the crust and bananas. Then lay wafer cookies over the pudding. Cover the top with whipped cream, then refrigerate.
BANANA PINEAPPLE TROPICAL PIE WITH EQUAL
Ingredients and Directions:
29% calorie reduction from traditional recipe.
Pie Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 container (8 oz.) frozen light whipped topping, thawed
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
29% calorie reduction from traditional recipe.
Pie Pastry for single crust 9-inch pie
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 container (8 oz.) frozen light whipped topping, thawed
1 can (8 oz.) crushed pineapple, well drained
1/4 cup flaked coconut, divided
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
Preheat oven to 375°F. Roll pastry on lightly floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edges. Pierce sides and bottom of pastry with a fork. Bake in preheated oven 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® until blended. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract. Place half of cream cheese mixture in pie crust. Arrange banana slices in single layer; top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
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