PEANUT BUTTER

Rosalynn Carter’s Peanut Butter Cream Pie 

1 Basic 9” Pie Crust
Meringue
Bottom Layer:
1 cup powdered sugar
1 1/2 cups Peanut Butter
Filling:
1/2 cup sugar
1/4 cup cornstarch
2 cups milk
1 tbsp butter
3 egg yolks
1 tsp vanilla
 
Blind Bake pie crust.
Preheat oven to 350 degrees.
Mix dry ingredients.
Add milk and egg yolks.
Cook over low heat, stirring constantly until thick.
Add butter and vanilla.
Set aside.
Mix bottom layer ingredients well. Put about 2/3 of it in the bottom of baked pie crust.
Pour filling on top of bottom layer.
Top with meringue.
Sprinkle reserved peanut butter mixture on top of meringue.
Bake until meringue is light brown, about 8-15 minutes.

Peanut Butter Chocolate Pudding Pie 

1 graham cracker pie crust
1 large box (5.25 oz) vanilla instant pudding and pie filling mix.
8 oz sour cream
3/4 cup milk
1 pkg peanut butter chips
2 tbsp vegetable oil
12 oz jar chocolate fudge topping

Whisk together pudding mix, sour cream & milk; set aside

Heat 1 1/3 cups peanut butter chips and oil in microwave-safe bowl on High
for 45 seconds.
Stir until smooth then gradually add to pudding mixture.
Spread evenly into crust.

Spread chocolate fudge topping over pie.
Cover & refrigerate 3 hours.
Prior to serving top with remaining peanut butter chips.

Butterfinger Pie 

1 Graham Cracker Crust
4 cups vanilla ice cream
3 tbsp corn syrup
3 tbsp creamy peanut butter
1 tbsp milk
1 (2.1-ounce) Butterfinger candy bar -- chopped
 
Remove ice cream from freezer and let stand at room temperature for 15 minutes to soften.
Spoon half of ice cream into prepared crust.
Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth.
Drizzle half of the peanut butter mixture over the ice cream in crust.
Sprinkle with half of chopped candy bar.

Repeat the procedure with remaining ice cream, peanut butter mixture, and candy bar.
Cover with plastic wrap, and freeze for 3 hours or until firm.

Fluffernutter Pie 

1 envelope unflavored gelatin
1 cup cold water
3 tbsp sugar
1 tsp vanilla extract
1 cup peanut butter
1 cup Marshmallow Fluff
2 cup whipped cream
1 Chocolate Crust
 
In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute.
Cook on medium heat, stirring constantly, until gelatin is completely dissolved.
Remove from heat.
Stir in sugar, vanilla and remaining water.
Beat in peanut butter and Fluff.
Chill until mixture mounds when dropped from spoon.
Fold in whipped cream.
Turn into crust; chill until set.