THE BEST NO BAKE CHOCOLATE PEANUT BUTTER PIE RECIPE
The PERFECT recipe with only five ingredients! It's the easiest pie recipe you'll ever make and everyone will devour it.
Provided by Dorothy Kern
Categories Dessert
Time 2h10m
Number Of Ingredients 6
Steps:
- Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
- Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.
Nutrition Facts : ServingSize 1 slice, Calories 305 kcal, Carbohydrate 29 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 349 mg, Fiber 2 g, Sugar 21 g
CHOCOLATE PEANUT BUTTER PIE
Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
CHOCOLATE PEANUT BUTTER PUDDING PIE
[DRAFT]
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
- Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
- When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
- To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.
CHOCOLATE PEANUT NUTTER BUTTER PIE
I found this recipe in a holiday hand-out. Not a diabetic pie, but it looked sooo good. Maybe a potluck at church kinda pie?? Who knows. Try it...Cook time is chill time.
Provided by Redneck Epicurean
Categories Pie
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the Nutter Butters in half crosswise.
- Mix the pudding and milk. Spoon half the pudding into the crust and place the cookies on the pudding.
- Stir in 1 1/2 cups of whipped topping into the remaining pudding and spread on top of the cookie layer.
- Cover with plastic wrap to prevent a "skin" forming and refrigerate three hours.
- Top with the remaining whipped topping just before serving.
Nutrition Facts : Calories 357.6, Fat 22, SaturatedFat 8.5, Cholesterol 31.6, Sodium 333.5, Carbohydrate 35.5, Fiber 0.8, Sugar 16, Protein 6.2
MILE-HIGH PEANUT BUTTER PIE
Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g
BANANA, PEANUT BUTTER & CHOCOLATE PUDDING PIE
This easy no-bake pie is a bonanza of yumminess-made with chocolate pudding, a layer of sliced bananas and a peanut butter sandwich cookie crumb crust.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Finely crush 14 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Place banana slices on bottom of crust. Chop remaining 2 cookies; set aside.
- Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. Gently stir in 1 cup of the whipped topping; spread over banana slices. Top with remaining 1/2 cup whipped topping and the chopped cookies.
- Refrigerate at least 4 hours before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
NUTTER BUTTER PIE
Make and share this Nutter Butter Pie recipe from Food.com.
Provided by missshay85
Categories Cheesecake
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & Get a Big bowl.
- Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
- Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
- Try to press as much air out of the bag as possible, and tightly seal it shut.
- Using medium force, break the cookies with the rolling pin or woodenspoon.
- Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).
- Then Fold into same mixture bowl.
- In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
- (optional) When done mix filling with spoon and add in your mixture bowl.
- Now take your ziploc bag of cookies and crush them finely & evenly.
- In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
- Bake in preheated oven for 8 minutes & Allow to cool.
- Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
- (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.
- Before serving put it in the freezer for one hour And Devour.
Nutrition Facts : Calories 1640.1, Fat 106.8, SaturatedFat 42.3, Cholesterol 103.6, Sodium 1231.2, Carbohydrate 148.5, Fiber 6.6, Sugar 83.8, Protein 31
CHOCOLATE PRALINE PEANUT BUTTER PIE
The pie base is vanilla pudding because I personally think peanut butter pies made with cream cheese are too sour. Nutter Butters are my favorite cookie - so they make the perfect crust! The chocolate praline flavor adds an element of surprise that really compliments the smooth and creamy peanut butter filling. And the ganache garnish - well, what's a dessert without CHOCOLATE? Overall, the texture and flavor combination of this pie is THE BEST!
Provided by dalamy
Categories Pie
Time 9h
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- FILLING.
- Whisk pudding mix and milk together in saucepan until smooth. Cook until mixture comes to a full boil and thickens. Stir in peanut butter, peanut butter chips and white chocolate until melted. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate until chilled.
- CRUST.
- Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10 inch pie plate. Use your fingers of both hands to squeeze, press, and pinch the crumbs all along the sides of the crust. Put a lot of pressure to get the crust nicely compacted. For the bottom, use a flat bottom cup or glass to compact your crumbs. Push down quite hard to make sure the crust is really compacted. Then go around the sides one more time. Refrigerate while making ganache.
- GANACHE.
- Place chocolate and whipping cream in a small bowl. Microwave and stir on 30 second intervals until chocolate is completely melted and smooth. Pour the melted chocolate mixture through a colander with small holes resting over a bowl to separate the chunky nut and toffee ganache from the smooth ganache. Spoon the chunky ganache (about half of the total ganache) from inside the colander evenly over piecrust. Refrigerate while folding filling.
- Spoon the strained smooth ganache (about half of the total ganache) that is remaining in the bowl into a small plastic bag to be used later for the garnish.
- Stir chilled pudding mixture to soften and fold in Cool Whip (use 4 ounces for a dense consistency or 8 ounces for a light and fluffy consistency). The pudding mixture may be thick, but keep folding until it is well combined. Carefully spread over praline layer in crust.
- Make sure ganache is still pliable, otherwise hold the bag under running hot water and dry the outside of the bag (be careful not to get water in the ganache or the chocolate will seize and become hard). Snip small corner of plastic bag and drizzle the smooth ganache over peanut butter filling in a zig zag pattern. For a decorative effect, run a knife through ganache, in opposite directions.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 386, Fat 24.2, SaturatedFat 11.6, Cholesterol 31, Sodium 273.8, Carbohydrate 36.6, Fiber 1.2, Sugar 22.9, Protein 7.7
PEANUT BUTTER CHOCOLATE PUDDING PIE
Serve up a Peanut Butter Chocolate Pudding Pie. This dessert is made with graham crackers, chocolate pudding, peanut butter, COOL WHIP & more chocolate!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix dry pudding mix, 1/4 cup peanut butter and chocolate in medium saucepan; stir in milk. Bring to full boil on medium heat, stirring constantly.
- Pour into crust; cover surface with plastic wrap. Refrigerate 4 hours.
- Mix remaining peanut butter and COOL WHIP; dollop on dessert when ready to serve.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 22 g, Protein 7 g
PEANUT BUTTER PUDDING PIE
This pie is pretty enough to serve to company...if your family doesn't get to it first! No one will be able to resist a sweet piece of this creamy chocolate and peanut butter dessert.-Valerie Sisson, Norton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
Nutrition Facts : Calories 388 calories, Fat 20g fat (10g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER PIE
Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!
Provided by Anna
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g
CHOCOLATE NUTTER BUTTER PUDDING PIE
Make and share this Chocolate Nutter Butter Pudding Pie recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 3h10m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a medium bowl.
- Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
- Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
- Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
- Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Nutrition Facts : Calories 358.6, Fat 16.3, SaturatedFat 4.4, Cholesterol 7.2, Sodium 597.6, Carbohydrate 49.2, Fiber 1.5, Sugar 26.9, Protein 5.3
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