Chocolate Butterscotch Peanut Butter Pie Food

CHOCOLATE CHIP BUTTERSCOTCH PIE

Steps:

• For the butterscotch sauce: melt the butter in a sauce pot over medium-high heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly stir in the cream. Remove from the heat and set aside to cool.
• For the filling: add the mascarpone cheese and the heavy cream to a large bowl and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft peaks form, then fold in the chocolate chips. Pour the filling into the crust, smoothing out the pie surface. Refrigerate for at least 3 hours and serve drizzled with butterscotch sauce.

INCREDIBLE CHOCOLATE PEANUT BUTTER PIE

Steps:

• To make the nutty wafer crust, preheat the oven to 350 degrees. Lightly oil a 9-inch deep dish pie plate. In a medium bowl, stir together the cookie crumbs, peanuts and butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 8 to 10 minutes, or until set. Cool on a wire rack.
• To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter.
• In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate in melted, scrape the mixture into the baked crust. Cover with plastic wrap, pressing it directly onto the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set.
• In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap from the pie. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set.
• To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream forms soft peaks. Using a rubber spatula, pile the whipped cream evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill the pie before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• 1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.
• 2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
• 3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.
• 4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.

CHOCOLATE - PEANUT BUTTER PIE

Steps:

• Crust:.
• Preheat oven to 350°F and place rack in center of oven.
• Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
• Press evenly into pan and bake for 10-15 minutes.
• Chill Crust.
• Ganache:.
• Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
• Whisk together until smooth.
• Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
• Refrigerate.
• Filling:.
• In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
• Add milk, peanut butter, and vanilla.
• Beat until well mixed.
• In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
• Spoon gently into chilled crust; using a spatula to smooth surface of pie.
• Refrigerate for at least 4 hours.
• Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
• Serve at once.
• (Rumored to be even better the second day--like there is ever any left over!).

CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.
• Filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla.
• In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
• Garnish: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE

Steps:

• Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.