Whip milk and coconut (or peanut butter if you're making peanut butter pie).
Add pudding mix and powdered Dream Whip; blend well.
Equally divide into 3 pie shells.
Put Cool Whip on each pie.
Stir confectioners' sugar and peanut butter together in a bowl until
Whip cheese until light and fluffy.
Beat in sugar and peanut butter.
Slowly add milk, blending thoroughly.
Fold in topping. Pour into pie shell.
Sprinkle with chopped nuts.
Freeze and serve frozen.
emove from heat and add butter and vanilla.
Custard should
Mix together the powdered sugar and peanut butter until it is a coarse, crumbled mixture; set aside.
Beat egg yolks until fluffy.
Combine sugar, salt and cornstarch; beat into egg yolks. Beat in hot milk gradually.
Cook in a double boiler until smooth and thick, stirring constantly.
Remove from heat.
Add butter and vanilla.
Cover bottom of pie shell with 2/3 of the peanut butter mixture.
Pour in the hot custard.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine sugar, salt, corn syrup, peanut butter and eggs with electric mixer. Stir in peanuts by hand. Pour filling into pie crust.
Bake in the preheated oven for 40 to 50 minutes, or until crust is golden brown. (Center of filling may be slightly soft but will become firm as pie cools.)
Combine corn syrup, sugar, eggs, vanilla, and peanut butter; blend well.
Pour into pie shell and bake at 400 degrees for 15 minutes.
Reduce heat to 350 degrees and bake an additional 35 minutes; cool.
To serve, top with whipped cream.
In large bowl, with mixer at medium speed, beat eggs with corn syrup, sugar, peanut butter and vanilla until smooth, then stir in peanuts.
Pour mixture into chilled pie crust and bake for 15 minutes at 400\u00b0.
Then bake pie for 30 minutes at 350\u00b0, until it is set and top is golden brown.
Chill the pie crust.
Beat eggs.
Add corn syrup, sugar, peanut butter and vanilla; beat until smooth.
Stir in peanuts. Pour filling into chilled shell; bake for 15 minutes in a 400\u00b0 preheated oven.
Turn heat down to 350\u00b0 and bake for
30 or 35 minutes.
Let cool.
Combine cream cheese and peanut butter in a large mixing bowl. Beat at medium speed with electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar.
Continue beating until smooth.
Spoon filling into prepared crust.
Freeze at least 8 hours or overnight.
tmeg and almonds.
Combine butter, rum and vanilla, and
In a medium bowl, combine confectioners' sugar and peanut butter. Mix well and press mixture into a 9 inch pie dish.
Prepare vanilla pudding according to package instructions and allow to cool. Preheat oven to 375 degrees F (190 degrees C.)
When pudding has cooled, pour it into peanut butter pie shell. In a medium glass bowl, beat egg whites until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with chopped peanuts.
Bake in the preheated oven for 15 minutes, or until golden brown.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
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.
PIE CRUST:
Combine first 3
ress into a 9 inch pie plate.
Put it in
2 crushed oreo cookies and butter in medium bowl for crust
ough in 10-inch glass pie pan, leaving 1/2 inch
ombine crushed cookies and melted butter until well mixed. Press into
Mix ice cream and peanut butter together on low speed for 1 minute. Put into crust and freeze until firm. Drizzle chocolate topping over pie, and return to freezer for a few more minutes. When serving, drizzle more chocolate topping on each piece so that it runs off the sides. Put Cool Whip on top of each piece.