Mix peanut butter and sugar until crumbly.
Reserve 1/4 cup to sprinkle on top of pie.
Sprinkle remaining peanut butter mixture into baked pie shell.
Prepare the custard filling with milk according to package directions.
Pour into pie shell.
Chill until set.
Beat cream until stiff.
Spread on top of pie. Sprinkle with reserved peanut butter mixture.
Serve chilled.
Cream the powdered sugar and peanut butter together until crumbly; set aside.
Stir the next 7 ingredients together in saucepan.
Cook over medium heat, stirring constantly.
Bring to just below boiling point and cook a few minutes more.
Sprinkle 2/3 of peanut butter mixture in bottom of baked pie shell.
Pour custard over this; save remainder of peanut butter mixture for top.
Prepare pie shell; refrigerate until ready to fill.
Preheat oven to 375\u00b0.
In large bowl of electric mixer, at low speed, cream peanut butter and vanilla.
Combine sugar and salt. Gradually add to peanut butter, creaming after each addition until fluffy.
With mixer at medium speed, add eggs gradually.
At low speed, blend in milk and beat until mixture is smooth.
Strain into unbaked pie shell.
Bake 45 to 50 minutes, or until filling is set in center when pie is gently shaken.
emove from heat; stir in peanut butter.
Beat lightly for a
Combine confectioners sugar and peanut butter; blend well. Spread 3/4 of this mixture on bottom of baked pie shell.
Combine cornstarch, sugar and salt.
Add scalded milk and mix well.
Pour small amount over egg yolks.
Mix well, then return to milk mixture.
Cook in top of double boiler over medium heat until mixture thickens.
Remove from heat.
Stir in butter and vanilla, then pour into prepared pastry shell.
Top with meringue.
Preheat oven to 350\u00b0.
In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
Gradually add light cream, beating until blended; pour into pie crust.
Bake 65 minutes or until knife inserted in center comes out clean.
On wire rack, let cool.
Garnish, if desired, with whipped cream.
Prepare pie shell as directed.
Cut peanut butter into powdered sugar until appearance
Mix powdered sugar and peanut butter together until crumbly. Set aside.<
Cream sugar, salt and peanut butter.
Stir in eggs and milk until well blended.
Slowly stir in boiling water, then vanilla.
Ladle into well buttered custard cups. (6-8 cups).
Sprinkle with nutmeg.
Place cups in shallow pan.
Fill with hot water to within 1 inch of top of cups.
Bake in 325 degree oven about 40 minutes or until set.
Combine cream cheese, milk and peanut butter until smooth. Stir in sugar.
Mix in Cool Whip.
Pour into pie shell. Refrigerate several hours.
Spoon 1/2 cup of the fudge topping into bottom of crust.
Place in freezer 10 minutes.
Whisk peanut butter and milk in a large bowl until well blended.
Add pudding mixes.
Beat for 2 minutes or until smooth.
Stir in 1/2 cup of the whipped topping.
Gently spoon over chocolate layer.
Top with remaining whipped topping.
Refrigerate 3 hours or until set.
Drizzle with remaining 1/4 cup fudge topping.
In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
Blend mixture well.
Pour mixture into pie crust.
Drizzle chocolate syrup on the top.
Chill before serving.
Heat oven to 350.
In a large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla extract, then stir in pecans and peanuts. Pour into crust.
Bake for 50 minutes or until browned and center is set. Cool completely on a wire rack at room temperature.
nd brown sugars, and crunchy peanut butter. Beat at medium speed with
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
Mix syrup, sugar, salt, butter, peanut butter, and vanilla.
Add beaten eggs.
Pour into unbaked pie shell.
Sprinkle pecans or walnuts over filling.
Bake in 350 degree oven for about 45 minutes, till knife inserted comes out clean.
Measure peanut butter into a bowl.
Heat peanut butter in microwave for 20 seconds
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave
heese until smooth.
Add peanut butter and 1 cup of the
Combine ingredients and pour into pastry lined pie plate.
Bake at 450 degrees for 10 minutes.
Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
Serve with whipped cream, if desired.