The Texas BBQ Forum

I make a peanut butter pie almost weekly and always use the sto-bought Graham Cracker Crust (large version with 2 extra slices). However, today I am trying a new crust I saw that is Pecan so after it chills real good then I'll find out how it works for this and report back.
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Man What I wouldn’t give for a slice of PB pie right now


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Welps, I sliced me off a wedge and after two bites, the Wiffy took it away from me and ate it so I'll have to go for a second slice later. She said it's the best ever, however, I like it and the graham cracker crust both so I'll probably be jumping back and forth.
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Would sure love the recipe. Looks amazing. I now have pecans in my pantry now as well.

Russ

Pardnah, here is the recipe (see attachment) that I learned from but now I pick up a graham cracker crust instead of making one and I use a different technique. Here in our stores, there are all kinds of pre-made crusts to choose from such as graham cracker, oreo, pecan and others.
[attachment=0]PeanutButterPie.jpg[/attachment]

HERE'S WHAT I DO NOW:
In a large bowl I put in
1 cup or more of Powdered Sugar
6 oz of Whipped Topping
8oz of Cream Cheese Spread
8oz of Peanut Butter (I use the Cream Cheese Spread Container as a measuring cup)
I then stir and mix this by hand with a large spatula until mixed thoroughly. (not as hard as you might think)
After mixing then "gently" put mixture into pie crust and spread out until pretty even.
Finally put about 8oz of Whipped Topping on top and spread evenly.
Place in Frig for at least 2 hrs before serving.

NOTE: it's almost impossible to use a kitchen appliance to mix this with but you can try if you want to.

OldUsedParts wrote:
> Pardnah, here is the recipe (see attachment) that I learned from but now I
> pick up a graham cracker crust instead of making one and I use a different
> technique. Here in our stores, there are all kinds of pre-made crusts to
> choose from such as graham cracker, oreo, pecan and others.
> [attachment=0]PeanutButterPie.jpg[/attachment]
>
> HERE'S WHAT I DO NOW:
> In a large bowl I put in
> 1 cup or more of Powdered Sugar
> 6 oz of Whipped Topping
> 8oz of Cream Cheese Spread
> 8oz of Peanut Butter (I use the Cream Cheese Spread Container as a
> measuring cup)
> I then stir and mix this by hand with a large spatula until mixed
> thoroughly. (not as hard as you might think)
> After mixing then "gently" put mixture into pie crust and spread
> out until pretty even.
> Finally put about 8oz of Whipped Topping on top and spread evenly.
> Place in Frig for at least 2 hrs before serving.
>
> NOTE: it's almost impossible to use a kitchen appliance to mix this with
> but you can try if you want to.

Many thanks, I will make this along with a pecan pie. Appreciate your time and tips.

Russ

No problem, Pard, glad to be of help. BTW, I had another piece of the one with the Pecan Crust and I'm going back to Graham Cracker Crusts because I like them better. When you do that Pecan (Pahkahn) Pie try a big scoop of Niller (Vanilla) Ice Cream on it.

It’s a winner for sure


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That looks great.

I used to make peanut butter pies, but the wifey don't like 'em. So I quit makin' 'em.
When I first got the recipe, it called for ½ cup plus two tablespoons of PB. After a while, I started using the Azanuff recipe. When I added the peanut butter, I'd put a big scoop in, then add a half a scoop, a little more, then say, “Azanuff”. It really didn't matter how much, just that it was to my taste.
The original recipe called for a cup of powdered sugar, and a brick of cream cheese, and 8oz of Cool Whip. These pies freeze well, so I would make three at a time. So I used 3 cups of sugar, three cream cheese bricks, and only 16 oz of Cool Whip. I always used crunchy p-nut butter, yes, sir, yes sir, three cups full.
If I ever get back to making pies again, I want to try a different crust. One of my favorite cookies is Biscoff, a sort of shortbread cookie, but better. They are also called Airline Cookies”. I want to crush them and make a graham cracker-like crust. I believe it would be a great crust for lemon and key lime pie.

One small piece of Peanut Butter Pie is just one more Vise that I have EVERY SINGLE DAY (afternoon)