PIE
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Mix together rhubarb, sugar, water, lemon juice and fruit pectin in a large saucepan and heat on the stovetop until it comes to a boil. Stir occasionally.
Cook for about 5-8 minutes before taking off the heat.
Let the mixture cool completely before placing into the fridge to chill for at least an hour.
Pour the chilled filling into the cooled pre-baked tart crust.
Top each tart with fresh berries and pistachios.
Nutrition Information per Serving: Total calories 580g, protein 6g, total fat 31g, total carbohydrates 70g, cholesterol 0mg, sodium 491mg
Mulberry and Rhubarb Pie
A delicious rhubarb and mulberry pie that is bursting with rich flavors for a delightful treat.
Serves 8
45 minutes
Ingredients:-
1 Pie Crust, blind baked
2½ cups Mulberries
1½ cups Rhubarb, finely chopped
1¼ cups Sugar
¼ cup All-Purpose Flour
1 tablespoon Butter, cut into small pieces
Directions:-
Have the oven pre-heated to 400 degrees.
Combine mulberries and rhubarb with flour and sugar. Mix thoroughly.
Spoon filling into pre-baked pie crust and place the butter over the top.
Pop into the oven to bake for 15 minutes before bringing the heat down to 350 degrees and baking for another 30 minutes.
Nutrition Information per Serving: Total calories 317g, protein 2g, total fat 9g, total carbohydrates 59g, cholesterol 4mg, sodium 182mg
Rhubarb and Raspberry Sour Cream Pie
Creamy and tasty filling is the wonderful surprise you will find within the delicious crust of this beautiful pie. A must-try for rhubarb lovers!
Serves 8
1 hour
Ingredients:-
1 Pie Crust
3 cups Rhubarb, chopped
1 cup Raspberries
1¼ cups Sugar
1 cup Sour Cream
1/3 cup All-Purpose Flour
1 Egg
1 teaspoon Vanilla Extract
¼ teaspoon ground Ginger
For the Topping:
½ cup All-Purpose Flour
½ cup Brown Sugar
¼ cup unsalted Butter, melted
¼ teaspoon Cinnamon
1/8 teaspoon Salt
Directions:-
Have the oven pre-heated to 450 degrees.
Roll our pie crust dough and transfer onto a pie plate.
Pour rhubarb and raspberries into the bottom of the prepared crust.
Combine egg, vanilla extract, sugar, sour cream, flour and ground ginger in a mixing bowl and spoon over the rhubarb and raspberries, spreading evenly.
Prepare the topping by combining all the ingredients together, adding the melted butter last. You should have a mixture that is slightly crumbly.
Top the pie filling with crumbs.
Pop pie into the oven to bake for 15 minutes before bringing the heat of the oven down to 350 degrees and bake for another 40 minutes.
Nutrition Information per Serving: Total calories 486g, protein 4.9g, total fat 20g, total carbohydrates 74.9g, cholesterol 48mg, sodium 274mg
Rhubarb and Blackberry Pie
If you ever get tired of the combination of rhubarb with strawberries in a pie, how about mixing it up a little with blackberries instead? The result is a delectable and scrumptious pie that will amaze you!
Serves 8
1 hour
Ingredients:-
2 Pie Crusts
1 pound Rhubarb, cut into 1-inch pieces
1½ pounds Blackberries
¾ cup Sugar
¼ cup All-Purpose Flour
1 Vanilla Bean
1 Egg
1 tablespoon Turbinado Sugar
Zest of ½ Lemon
Juice of ½ Lemon
½ teaspoon Cinnamon
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 400 degrees.
Roll out 1 portion of the pie crust dough and transfer onto a pie plate. Pop pie into the fridge to chill while you prepare the filling.
Mix together sugar, lemon zest and vanilla bean seeds, rub the zest and vanilla bean seeds thoroughly into the sugar.
Fold rhubarb and blackberries into the mixture together with the lemon juice.
Roll out the other portion of pie crust dough and using a pizza cutter or sharp knife, cut out 1/8-inch long strips.
Spoon pie filling into prepared pie crust and assemble the strips of dough into a lattice design. Trim any excess dough and crimp the edges of the pie.
Place pie in the fridge to chill for 15 minutes before brushing the top with a generous amount of egg wash and sprinkle about 1 tablespoon sugar.
Pop pie into the oven to bake for 45-55 minutes.
Nutrition Information per Serving: Total calories 383g, protein 5.7g, total fat 16.7g, total carbohydrates 55g, cholesterol 20mg, sodium 329mg
PEANUT BUTTER PIE RECIPES
5-Minute Peanut Butter Pie
Quick and easy peanut butter pie that is uncomplicated, delicious and highly satisfying.
Serves 6-8
5 minutes
Ingredients:-
1 Graham Cracker Pie Crust
1 cup Cream Cheese, softened
1 cup Cool Whip
¾ cup Powdered Sugar
½ cup Peanut Butter
2 tablespoons Milk
Directions:-
Press graham cracker pie crust into a pie plate.
Set up an electric mixer and beat cream cheese and sugar in a large mixing bowl until the sugar has completely melted and the mixture is lump-free and creamy.
Gently fold in Cool Whip and transfer mixture into prepared pie crust.
Serve pie immediately or cover with a piece of clingwrap and chill in the fridge overnight.
Nutrition Information per Serving: Total calories 419g, protein 7.7g, total fat 28g, total carbohydrates 37g, cholesterol 32mg, sodium 335mg
Peanut Butter and Chocolate Cream Pie
Layers of creamy peanut butter and decadent chocolate cream filling all sitting atop a chewy Oreo pie crust. If this gorgeous pie doesn’t whet your appetite, no other pie will!
Serves 6-8
5 minutes
Ingredients:-
1 Oreo Pie Crust
½ cup Peanut Butter
½ cup Baking Chocolate
1 can (14oz) Condensed Milk, divided
2 cups Heavy Whipping Cream, chilled
3 tablespoons Powdered Sugar
3 teaspoons Vanilla Extract, divided
Directions:-
Press Oreo pie crust into a pie plate.
Place baking chocolate into a microwave-safe bowl and heat on high for 30 seconds to 1 minute, stirring every 15 seconds.
Add ½ can of condensed milk to the melted chocolate, stir to combine well, and then add vanilla extract. Let mixture stand for 2-3 minutes, stirring after every minute to prevent it from hardening.
In a separate bowl, mix peanut butter with the rest of the condensed milk together with 1 teaspoon of vanilla extract. Combine thoroughly.
Set up an electric mixer and beat whipping cream on high until stiff peaks start to form.
Next, gradually add powdered sugar and 1 teaspoon vanilla extract into the whipping cream. Continue beating until well combined.
Measure out 1 cup of the whipped cream and fold into the peanut butter mixture. Spoon and spread evenly over the prepared Oreo pie crust
Fold another cup of whipped cream into the chocolate mixture and spoon this over the peanut butter layer, spreading evenly.
Transfer the rest of the whipped cream over the top of the chocolate layer, spreading evenly.
Before serving, let pie chill for at least 4 hours in the fridge.
Nutrition Information per Serving: Total calories 578g, protein 10.6g, total fat 34g, total carbohydrates 59.9g, cholesterol 60mg, sodi
um 328mg
Peanut Butter and Dark Chocolate Pie
A dreamy pie with a creamy peanut butter filling where the nutty flavors of the peanut butter is accentuated with the sharpness of the dark chocolate. Absolutely heavenly!
Serves 8
45 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cream Cheese, softened
1 cup Dark Chocolate Peanut Butter
1 cup Sugar
1 cup Heavy Cream, whipped
1 tablespoon Butter, softened
1 teaspoon Vanilla Extract
For the Garnish:
½ cup Heavy Cream, whipped
1 tablespoon Dark Chocolate Peanut Butter
1 tablespoon Peanut Butter
1½ tablespoon Powdered Sugar, divided
Directions:-
Set up an electric mixer and whip heavy cream on high speed until stiff peaks form. Set cream aside.
In a separate mixing bowl, beat cream cheese, dark chocolate peanut butter and butter on medium speed until slightly foamy and fluffy.
Gradually pout in sugar and vanilla and whip until all the sugar has melted.
Fold ¼ of the whipped cream into the cream cheese mixture, after which fold in the rest of the whipped cream.
Spoon filling into the pre-baked pie crust, spreading evenly over the bottom.
Next, prepare the garnish by first whipping the heavy cream on medium speed until stiff peaks form.
Gradually pour in powdered sugar and beat for about 30 seconds.
Transfer mixture into a piping bag and set aside.
Place the normal peanut butter into a microwave-safe bowl and the dark chocolate peanut butter into another microwave-safe bowl. Microwave both on high heat for 30 seconds.
Using a spoon, drizzle both peanut butter sauce over the top of the pie.
Make patterns on the pie with the peanut butter sauces and whipped cream to your liking.
Serve pie immediately or keep covered in the fridge.
Nutrition Information per Serving: Total calories 653g, protein 13g, total fat 45.6g, total carbohydrates 54.6g, cholesterol 67mg, sodium 442mg
Peanut Butter and Chocolate Cream Pie
Do you sometimes wake up in the morning with a sudden craving for something deliciously sweet? If you do, this is the perfect pie to satisfy your craving! Creamy peanut butter filling with chewy chocolate chip bits in a delectable crust that all comes together in less than 30 minutes!
Serves 8-10
25 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 cup Cream Cheese, softened
1 cup Creamy Peanut Butter
1 cup Powdered Sugar
1½ cups Heavy Cream, divided
¾ cup Chocolate Chips
1 teaspoon Vanilla Extract
Directions:-
Set up an electric mixer and beat cream cheese, peanut butter, sugar and vanilla extract until all ingredients are thoroughly combined.
In another mixing bowl, whip heavy cream until soft peaks form.
Fold whipped cream in with the cream cheese mixture.
Fold chocolate chips into the cream and cream cheese mixture.
Spoon filling into pre-baked pie crust and pop pie into the fridge to chill for at least 4 hours before serving.
Nutrition Information per Serving: Total calories 660g, protein 13g, total fat 46.8g, total carbohydrates 51.6g, cholesterol 66mg, sodium 426mg
Amish Peanut Butter Cream Pie
A classic Amish peanut butter cream pie that is comforting and mouth-watering.
Serves 8-10
25 minutes
Ingredients:-
1 Pie Crust, blind baked
1½ cups Milk
1 cup Cool Whip
1 cup Whipped Cream
½ cup Peanut Butter
1 box Instant Vanilla Pudding Mix
For the Crumble:
½ cup Powdered Sugar
¼ cup Creamy Peanut Butter
Directions:-
First, prepare the crumble: set up an electric mixer and beat powdered sugar and peanut butter all ingredients are thoroughly combined.
Continue beating the sugar and peanut butter until crumbles start to form; add a few drops of water to the mixture if the mixture is overly powdery.
Pour crumbly mixture into the pre-baked pie crust.
In a separate mixing bowl, beat pudding mix, milk and peanut butter on medium speed for about 1-2 minutes.
Fold in whipped cream and then transfer into the pie crust over the peanut butter crumbles.
Spread whipped cream over the pie filling.
Pop pie into the fridge to chill for 1 hour before serving.
Nutrition Information per Serving: Total calories 415g, protein 9g, total fat 27.6g, total carbohydrates 26.6g, cholesterol 20mg, sodium 311mg
Peanut Butter Pie with Pretzel Crust
This delicious pie is a colorful combination of sweet and salty, chewy and creamy, all in one pie!
Serves 8-10
40 minutes
Ingredients:-
1¼ cup Chocolate Chips
1¼ cups Crunchy Peanut Butter
1¼ cups Powdered Sugar, sifted
1 cup Cream Cheese, softened
1/3 cup Sugar
1½ cups Cool Whip
½ teaspoon Vanilla Extract
For the Crust:
3 cups Pretzels, crumbled
1 cup Butter, melted
Directions:-
Start by preparing the crust: mix together melted butter and ground pretzels in a medium bowl.
Lightly grease the inside of a spring -form pan with cooking spray.
Place crumbs into the pan and press down onto the pan and a little up the sides of the pan.
Pop crust into the oven to bake for 10 minutes before placing some chocolate chips into the crust and bake for another 5 minutes.
Once the chocolate has melted, spread the chocolate over the bottom of the crust evenly.
Pop crust into the fridge to chill while you prepare the filling.
Set up an electric mixer and beat peanut butter and cream cheese until creamy and lump-free.
Pour in sugar and vanilla extract, beating untill all the sugar has completely melted.
Fold in half of the Cool Whip into the peanut butter mixture.
Pour filling into the pie crust.
Spoon remaining Cool Whip over the filling and spread evenly.
Serve immediately or place in the fridge to chill.
Nutrition Information per Serving: Total calories 854g, protein 15.9g, total fat 53g, total carbohydrates 83g, cholesterol 79mg, sodium 954mg
M&M Peanut Butter Pie with Cookie Crust
A colorful and delectable pie to serve up at your child’s birthday parties that is sure to delight everyone!
Serves 8-10
55 minutes
Ingredients:-
1 Cookie and M&M Pie Crust, blind baked
1 cup Cream Cheese, softened
½ cup Creamy Peanut Butter
½ cup Sugar
¼ cup Buttermilk
Directions:-
In a large bowl, mix together all ingredients for the filling until everything is thoroughly combined.
Pour filling into pre-baked cookie pie crust and spread evenly with the back of a spatula.
Top with additional M&Ms as a garnish and chill for 2 hours before serving.
Nutrition Information per Serving: Total calories 649g, protein 11g, total fat 38g, total carbohydrates 68.8g, cholesterol 89mg, sodium 507mg
Peanut Butter Pie with Brownie Crust
Rich and decadent peanut butter mousse and a chewy and chocolate-y brownie layer, a must-try for peanut butter lovers!
Serves 8-10
50 minutes
Ingredients:-
1 Pie Crust
1 cup Cream Cheese, softened
2 cups Po
wdered Sugar
2/3 cups Creamy Peanut Butter
½ cup Sugar
1½ cup Whipping Cream, divided
½ cup Chocolate Chips
1/3 cup All-Purpose Flour
¼ cup Butter
1 tablespoon unsweetened Chocolate, chopped
1 Egg
1 teaspoon Vanilla Extract
Directions:-
Have the oven pre-heated to 350 degrees.
Melt butter over low heat in a saucepan. Once butter has completely melted, take off the heat and add sugar, combine well.
Stir in flour, vanilla, eggs and salt. Mix together but only just, taking note not to overly mix it.
Fold in chocolate chips.
Roll out the pie crust dough and transfer onto a pie plate.
Spoon mixture into pie crust and spread evenly.
Pop pie into the oven and bake for 15-20 minutes. Let cool at room temperature.
Place a large bowl into the freezer for 20-30 minutes.
Add cream cheese, peanut butter and powdered sugar in a separate bowl.
Stir in ½ cup of the whipping cream and beat with an electric mixer.
Beat the rest of the whipping cream on high speed in the electric mixer in the chilled bowl. Once soft peaks have formed, fold the peanut butter mixture in.