Peanut Butter Pie Recipe - Handle the Heat (2024)

FAQs

How long is peanut butter pie good for in the fridge? ›

Peanut butter pie should always be stored in the refrigerator and it shouldn't sit at room temperature for more than two hours at a time. Stored in an airtight container in the fridge, it will last three to four days.

Tip: Why the initial high oven temperature? Pie crust gains its flaky texture from the fat in the dough melting and producing steam — which happens most quickly and effectively at a higher temperature. Reducing the oven temperature after about 15 minutes allows the pie to bake fully without danger of burning.

Peanut pie, sometimes called the "poor man's pecan pie", is a pie that is part of the cuisine of the Southern United States, in the Tidewater region, where peanuts are a common crop. It can be served as a kosher dessert. In North Carolina it was a standard dish to serve at family reunions or church events.

Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes with a lot of fat; it can keep your crust from slouching.

Unopened conventional peanut butter: 6-9 months, no refrigeration needed. Opened conventional peanut butter: 2-3 months in the pantry, 6-9 months in the fridge.

Apple and other fruit pies will last at room temperature for up to two days, then in the fridge for two more. Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days. Pie dough will last for two to three days in the fridge, or up to three months in the freezer.

No soggy bottom pie crust Not nessary to blind bake! Just bake a filled pie at 425° for the first 15 min to set the crust then reduce temperature to 350° for the rest of the time.

Pour the pie filling into the cooled crust, and bake uncovered in the bottom of a 300-degree oven for 15 minutes. Turn the oven down to 250 degrees, and bake for another 10 minutes. The pie is done when the center of the filling is firm and doesn't move when tilted slightly from side to side.

Pizza mode

This is a good setting when browning on the base is required for foods like pizzas, meat pies, fruit pies, focaccia and bread. It uses high heat and a combination of 'base heat' and fan or fan-forced where heat comes from the elements surrounding the fan as well as the bottom element.

Named after the J. M. Barrie character, the product was introduced by Swift & Company through its Derby Foods subsidiary, E.K. Pond Company.

What was the first peanut butter called? ›

A couple of decades after the Civil War, in 1884, Canadian chemist and pharmacist Marcellus Gilmore Edson received a U.S. patent to create a form of a peanut paste, which he called "peanut-candy." Making the product involved roasting and grinding the ingredient between two hot surfaces until it reached a butter-like ...

With a history as rich as its' filling, (like us!), butter pie is synonymous with Lancashire. Also known as Friday Pie, it was originally created by Catholics in Preston who did not eat meat on Fridays and chose to substitute their beef with butter.

Unfold the parchment paper and test out your shield on the pie plate to see if the crust will be sufficiently covered. You may need to trim the outside edges of the parchment paper, if there is a lot of excess that hangs off. Now you have an easy one-time-use parchment shield that will prevent your crust from burning!

ABSOLUTELY! If you have more time cooking at lower temperatures can be great because you will get more even cooking. Avoiding the burnt edges on your cake and the under baked middle (which sinks as it cools) is an excellent idea.

You can purchase a pie shield, but did you know it's really simple to make your own from aluminum foil? Just add the foil protector at the beginning of baking when the pie is not too hot to easily fold over the edge, and remove it for the final 20 minutes of baking time.

Fruit pies are best stored at room temperature and eaten within 2 days of purchase. However, they can also be refrigerated for up to 5 days.

Cream and chiffon pies must be stored in the refrigerator. These pies can be kept three to four days. Fruit pies such as cherry and apple can be stored at room temperature one to two days or seven days in the refrigerator.

Fruit, pumpkin, pecan, custard and chiffon pies can be safely stored in the refrigerator for 3-4 days, according to the chart and FDA guidelines. But many pies ― especially fruit ― are best eaten within just a couple of days.

An open jar of commercially processed peanut butter lasts up to 3 months in the pantry and up to 9 months in the refrigerator. Natural peanut butter has a shorter shelf life and lasts up to 6 months in the refrigerator once opened.