Peanut Butter Pie & Sour Cream Raisin Pie

Stacy

2 old family favorites!

ingredients

Peanut Butter Pie

1/2 Cup Butter or Margarine, softened
1 Cup Flour
2/3 Cup Dry Roasted Peanuts, finely chopped
1 8 oz. package Cream Cheese, softened
1/3 Cup Peanut Butter
1 Cup Powdered Sugar
1 12 oz. Whipped Topping, thawed and divided
1 3 1/2 oz. package Vanilla Instant Pudding Pie Filling
1 4 oz. package Chocolate Instant Pudding Pie Filling
2 3/4 Cups Milk
1 Milk Chocolate Candy Bar, shaved
1/3 Cup Dry Roasted Peanuts, chopped

Sour Cream Raisin Pie

1 1/2 cup raisins
1/2 cup sour cream
1 1/2 cup milk
2 Tbsp cornstarch
1/2 cup brown sugar
2 egg yolks
Dash of salt
1 tsp vanilla
1/4 tsp cinnamon

Meringue for Sour Cream Raisin Pie

1/2 cup hot water
1 Tbsp cornstarch
3 egg whites, room temperature
1/8 tsp cream of tartar
1/8 tsp salt
6 Tbsp sugar
1/2 tsp vanilla

directions

Peanut Butter Pie

Cut butter into flour until mixture resembles coarse meal, stir 2/3 cup peanuts into flour mixture, press peanut mixture into 13”x9”x2” pan. Bake @ 350° for 20 minutes. Cool completely. Combine cream cheese, peanut butter and powdered sugar and beat until fluffy. Stir 1 cup whipped topping into cream cheese mixture then spread over crust and chill. Combine pudding mix and milk, beat 2 minutes at medium speed then spread pudding over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle the top with shaved chocolate and 1/3 cup chopped peanuts. Keep in refrigerator.

Sour Cream Raisin Pie

1
Cook raisins a few minutes in a small amount of water.
2
Beat together egg yolks and brown sugar. Then stir in cream, milk, cornstarch and salt.
3
Add to cooked raisins and cook until thick. Add vanilla. Pour into a baked pie crust and cover with meringue and brown.

Meringue for Sour Cream Raisin Pie

1
Heat oven to 350°F. Combine egg whites, cream of tartar and 1/8 teaspoon salt in large mixer bowl. Beat at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 6 tablespoons sugar until glossy and soft peaks form (5 to 6 minutes). Add cornstarch mixture and vanilla to egg white mixture; beat until smooth (1 to 2 minutes).
2
Pour hot raisin filling into baked pie shell. Spread meringue over hot raisin filling, sealing to edges. Bake for 10 to 12 minutes or until meringue is golden brown. Cool on wire rack before serving. Cover; store refrigerated.

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