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Say what you will about Magnolia Bakery. The one thing I learned while living at the perplexing intersection of West 4th and West 12th streets, was that Magnolia ...
The Magnolia Cookbook recipe is for wimps. If you really want to do this right, you will need the following ingredients. For the crust: 1-1/2 Sticks of unsalted ...
Put 1-1/2 sticks of butter in a bowl and let it soften.
Take your Nilla wafers and crush them in the bag they came in. Optionally, to get very fine crumbs, put the crushed cookie crumbs in a food processor ...
Mix together the softened butter and the cookie crumbs. Pat the mixture down evenly around the inside of your pie dish to form a crust.
Wrap the crust in saran wrap and stick it in the freezer for a few hours.
Over a low flame mix together the sugar and the heavy cream. Continue mixing steadily until creamy brown, using either the pastry brush or paper towels dipped in ...
Chop or grind your peanuts. Set these aside. Next, do the same with your Reese's cups.
Pour the heavy cream into a standing mixer and whisk until it forms stiff peaks. Set it aside in a bowl and let it chill in the fridge ...
Put all of the cream cheese into the standing mixer. Mix it until it expands to become light, fluffy, and smooth. Mix in the sugar gradually, lightly shaking ...
Add vanilla and continue mixing at a slow speed to smoothly mix it in.
Add a jar of peanut butter to the cream cheese and continue mixing until combined.
Add peanut butter cups to the peanut butter and cream cheese mixture. Stir it together with a spoon until evenly combined.
Lastly, add the whipped cream to the peanut butter filling and mix it in thoroughly.
Take the crust out of the freezer. Pour the caramel into the crust. If it does not stick to the sides, do not worry. The weight of the ...
Sprinkle some peanut butter cup crumbs and peanuts over the caramel in the crust.
Finally, add the filling to the crust.
Thoroughly cover the top of the peanut butter pie with the remaining peanuts and peanut butter cups.
Refrigerate and/or freeze for a hella long time... A few hours at least. This pie can sit in the freezer for months and not loose any of its ...
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