Chocolate Peanut Butter Pie I Food

PEANUT BUTTER CHOCOLATE PIE

Steps:

• In a large bowl beat cream cheese until smooth.
• Add peanut butter and 1 cup of the sugar.
• Beat until well blended.
• In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar and vanilla.
• Slowly fold cream mixture into peanut butter mixture.
• Pour into cooled pie shell.
• For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
• Cool to luke warm and then pour over pie.
• You may need to rock the pie back and forth to get even coverage.
• One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
• Once topping has set you can cover with plastic wrap.
• You can freeze this pie for storage or for a frozen summer treat.

CHOCOLATE PEANUT BUTTER PIE I

Steps:

• Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
• In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
• Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
• Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.

PEANUT BUTTER-CHOCOLATE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Pulse the graham crackers and peanuts in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until set, 10 to 12 minutes. Transfer to a rack to cool.
• Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth. Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes.
• Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until incorporated.
• Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest. Spoon into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate before serving.

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.

DAIRY-FREE CHOCOLATE PEANUT BUTTER EGGS

Steps:

• Combine the peanut butter, buttery spread, powdered sugar, vanilla, and salt in a large mixing bowl.
• Mix with a hand mixer until fully combined. The mixture will be crumbly.
• Dust a cutting board with powdered sugar.
• Place the peanut butter dough on the cutting board, and form it into a ball.
• Roll out the dough to ½-inch thickness, powdering the rolling pin with powdered sugar if necessary.
• Cut egg shapes out of the dough with an egg-shaped cookie cutter, half of a plastic Easter egg, or freehand with a knife.
• Roll out the dough scraps and continue cutting eggs until the dough is used up.
• Place the eggs on a waxed paper-lined cookie sheet and freeze for one hour.
• Melt the chocolate chips and shortening together over low heat in a saucepan or in 30-second intervals in the microwave.
• Dip the eggs into the chocolate, scraping off any excess.
• If desired, let some of the excess chocolate drip off while the eggs rest on a cooling rack.
• Be careful not to let the chocolate begin to harden or the eggs will stick to the cooling rack.
• Place them back on the waxed paper-lined cookie sheet.
• Use any leftover melted chocolate to cover bare spots on the eggs and/or to drizzle on the tops of the eggs.
• Refrigerate until the chocolate is set.
• Store in the refrigerator until ready to serve.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large bowl, combine the peanut butter and cream cheese. Beat with an electric mixer on medium speed until smooth. Gradually beat in the milk and lemon juice. Gently fold in the whipped topping. Spoon into the pie crust and smooth the top.
• Over a double boiler, heat the chocolate then add the cream. Mix together and cook for a minute to make sure the chocolate and cream are well mixed. Pour the chocolate mixture over the top of the pie.
• Cover and refrigerate for at least 4 hours.

PEANUT BUTTER PIE

Steps:

• Preheat the oven to 325°F.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Combine graham cracker crumbs and melted butter in a small bowl and stir until well blended. Press crumb mixture firmly into a 9-inch springform pan.
• Melt 4 ounces semi-sweet chocolate and stir in 2 tablespoons heavy cream. Spread the melted chocolate over the crust.
• Pour one cup of the heavy cream into a bowl or stand mixer and whip until stiff peaks form. Stick the whipped cream in the fridge until the filling is ready.
• In mixer bowl, add peanut butter and cream cheese and mix until creamy and blended. Reduce speed to low and gradually add confectioner's sugar, vanilla and lemon juice.
• Increase speed to medium and beat until filling is creamy and smooth. Fold in the whipped cream about a quarter cup at a time.
• Pour filling over the prepared crust and refrigerate for two hours or until the pie is set.
• Melt chocolate slowly with the remaining 3/4 cup of heavy cream, stirring constantly until the chocolate is melted. Remove chocolate from heat and stir for two more minutes.
• Remove chilled and set pie from the springform pan and place on a wire rack with parchment paper underneath.
• Pour and spread the chocolate topping over the pie, covering the top and sides.
• Refrigerate another 2 hours or until the chocolate topping is set.

PEANUT BUTTER PIE

Steps:

• Heat oven to 350ºF.
• Combine the wafers and granulated sugar in a food processor. Process until the wafers are fine crumbs. Melt 6 tablespoons of the butter and drizzle it into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides, and just over the lip of a 9-inch metal pie pan. Bake on the middle rack of the oven for 10 minutes. Cool completely.
• Once the crust has cooled, put the peanut butter and the remaining 4 tablespoons butter in the food processor. Process for 1 minute, then add the confectioners' sugar and vanilla and process until smooth, another 1 1/2 to 2 minutes. Carefully spread the mixture in the pie shell and bake for 10 minutes. Remove from the oven and cool while preparing the topping.
• Put the cream in a heatproof bowl and microwave on high until just simmering, approximately 30 seconds. Remove from the microwave and add the chocolate. Make sure the chocolate is completely submerged in the cream. Set aside for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, 2 to 3 minutes.
• Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

PEANUT BUTTER CREAM PIE

Steps:

• Preheat oven to 375º F.
• Mix sugar with crushed crackers. Stir in melted butter. Pour into pie plate. Press firmly against sides and bottom.
• Bake for 8 minutes. Cool completely.
• Spoon the hot fudge into the bottom of the crust, spread in an even layer. Freeze for 10 minutes.
• Beat peanut butter and milk with whisk until well blended.
• Add the pudding mixes, and beat for about 2 minutes. The mixture will be thick.
• Gently stir in the cool whip, and the chopped peanut butter cups.
• Spoon over the chocolate layer. Put in the fridge to set.
• Using an electric stand mixer, fitted with the whisk attachment, beat heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whisking until stiff peaks.
• Gently spread over the peanut butter layer.
• Garnish with additional peanut butter cups.
• Let set in the fridge for 3 hours before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Preheat the oven to 350°F
• Prepare the crust: Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl, and stir until well combined. Press the mixture into the bottom and sides of a 9-inch pie dish.
• Bake crust for 8 minutes. Set aside to cool completely. (throw it in the freezer to speed up the cooling process if necessary)
• Prepare the filling: With an electric mixer combine the cream cheese, peanut butter, and sugar in a large bowl until well blended. Set aside.
• Whip the cream with an electric mixer until stiff peaks form, and fold it into the cream cheese mixture. Spoon the filling into the cooled crust.
• Prepare the topping: Combine the sugar and cream in a small saucepan and bring to a boil. Reduce the heat and simmer, without stirring, for 6 minutes.
• Remove the pan from the heat, immediately add the chocolate and butter, and stir until melted. Then stir in the vanilla.
• While still warm, carefully pour the topping over the pie, and refrigerate, uncovered, for at least 4 hours.

PEANUT BUTTER (AND CHOCOLATE) PIE

Steps:

• Preheat the oven to 350 C (175 F).
• If using a pre-packaged pie crust then bake according to package directions. If using a rolled up crust, then place it in a greased 9" pie pan. Prick the bottom of the crust all over with a fork, then line with aluminum foil and pastry weights. Bake for about 15 minutes, then remove the foil and bake for another 3 - 5 minutes, or until the crust is browned.
• Sprinkle the chocolate chunks around the crust, then return to the oven for a few minutes to melt the chocolate, then spread evenly over the crust, using the back of a spoon. Set the crust aside and allow to cool.
• Beat together the cream cheese, powdered sugar and salt until light and fluffy, then beat in the peanut butter and vanilla.
• In a separate bowl, use an electric mixer to beat the whipped cream until soft peaks form. Whisk in about 1 cup of the whipped cream into the peanut butter mixture to lighten it and then gently fold in the remaining whipped cream. Pour the filling into the cooled crust. Freeze for about 4 hours, or refrigerated covered overnight before serving.
• Decorate the pie with chocolate and peanut butter by putting each in their own plastic ziploc bag, snipping off a small piece of the corner to make a tip, and drizzling decoratively over the pie.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Crust:Crush the Oreos until they're fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.Remove from oven and allow to cool completely.Filling:Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
• Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
• Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

CHOCOLATE PEANUT PIE

Steps:

• Preheat oven to 425°F.
• Place pie crust in a 9" pie plate and decorate the edges as desired. Chill until ready to fill.
• Whisk eggs, sugar, corn syrup, melted butter, peanut butter, and salt until smooth and combined.
• Place chocolate chips in the bottom of the prepared pie crust, then place the peanuts on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the peanuts to naturally rise to the top. (It's important the chocolate goes in before the peanuts because it will weight the peanuts down if it goes in on top of them.)
• Place the pie on a cookie sheet (in case of spillage). Cover the outer edges of the crust with a pie crust shield or strips of foil. Bake for 10 minutes at 425°F, then lower the temp to 350°F and bake for an additional 50-60 minutes, or until the top is golden and the pie is just a bit jiggly in the center. It will set as it cools. Cool completely before slicing.

CHOCOLATE PEANUT BUTTER PIE RECIPE

Steps:

• Crush the Oreo cookies with the cream filling still in them in a food processor. Mix together the crumbs and melted butter.
• Press evenly onto the bottom and sides of a 9 inch pie plate. Refrigerate while you make the filling.
• Beat the cream cheese, powdered sugar, and 1/2 cup peanut butter until creamy.
• Fold in 1/2 cup Cool Whip gently until light and fluffy. Spread in the bottom of the pie crust.
• Whisk together the dry pudding mix and milk. Let set until thickened.
• Fold in 1 cup Cool Whip gently until mixed together. Spread the pudding evenly on top of the peanut butter layer.
• Spread 1 1/2 cups of Cool Whip evenly on top of the pie and refrigerate until completely chilled.
• Place the 2 Tablespoons of peanut butter in a microwave safe bowl. Heat for 15-20 seconds. Stir until melted and creamy.
• Spoon into a small ziplock baggie and cut one corner off. Drizzle across the top of the chilled pie.
• Place the hot fudge in a small ziplock baggie and cut one corner off. Drizzle across the pie in the opposite directions.
• Fit a piping bag with icing tip 1M and swirl Cool Whip around the edge of the pie. Top with mini Reese's Pieces and mini peanut butter cups.

CHOCOLATE PEANUT BUTTER MERINGUE PIE

Steps:

• Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

CHOCOLATE BOTTOMED PEANUT BUTTER PIE

Steps:

• Combine the chocolate chips, heavy cream, corn syrup and vanilla extract in a microwave safe bowl. Heat at 50% power for 1 minute, then stir with a whisk until the chocolate mixture is smooth and creamy. (If chocolates are not melting you can heat for an additional 15 seconds at 50% power). Pour the chocolate into the pre baked pie crust and smooth out into an even layer. Place in the freezer for 10 minutes.
• Meanwhile prepare the peanut butter mousse by whisking together the instant vanilla pudding mix with 1 cup of cold milk until smooth. Heat the peanut butter in the microwave for just 10 seconds to loosen it up a bit, and then add it to the vanilla pudding. Whisk until smooth and thick. Gently fold in the thawed cool whip until fully incorporated. Pour on top of the chocolate layer.
• If you'd like, decorate the top with chopped Reese's cups and a drizzle of chocolate. Keep stored in fridge until ready to enjoy.

NO BAKE CHOCOLATE PEANUT BUTTER PIE RECIPE

Steps:

• Begin by creaming the peanut butter, cream cheese, and powdered sugar. Add milk.
• Once well mixed, pour into crust.
• Spread Cool Whip on top. Add chopped peanut butter cups if desired.
• Freeze for 3 hours before serving. You may want to remove from the freezer for 10 minutes before cutting to serve.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Preheat oven to 350 degrees.
• Mix together graham cracker crumbs and butter.
• Press mixture into a 9 inch pie plate.
• Bake for 8-10 minutes.
• Cool completely before filling.
• Meanwhile, in another bowl, mix together pudding and milk.
• Mix together cream cheese, peanut butter and confectioner's sugar until creamy.
• Fold in half of the thawed whipped topping.
• Finely chop 6 peanut butter cups.
• Spread the peanut butter mixture over the cooled crust.
• Sprinkle chopped peanut butter cups evenly over the mixture.
• Spoon the pudding over the peanut butter layer.
• Spread the remaining whipped topping over the pudding.
• Cut the remaining 4 peanut butter cups in half.
• Place peanut butter cup halves evenly around the pie.
• Refrigerate for at least one hour.

CHOCOLATE PEANUT BUTTER PIE

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 AND PEANUT BUTTER PIE

Steps:

• Mix and combine Oreo crumbs with butter. Press mixture into a 9-inch pie pan; set aside.
• Place chocolate chips and peanut butter in a blender; set aside. Place heavy cream and sugar in a saucepan and heat until mixture starts to just bubble along the pan's edge. Transfer to blender and let stand for 1 minute. Blend on high until smooth. Add egg whites and vanilla and blend on high until well combined. Pour mixture over Oreo crust. Refrigerate and chill for 2 hours. *Optional: Finish with whipped cream and shaved chocolate.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust:
• Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
• Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.
• For the filling:
• Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.
• For the topping:
• Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners' sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Peanut Butter Filling: with a hand mixer or food processor, mix peanut butter, cream cheese and butter, and salt. Slowly add the sugar and then the 1 tsp vanilla until well blended. Add peanut butter mixture to the pie plate (or plates if making 2 small pies), pressing down on all sides to make flat.
• Chocolate Mousse topping: Melt the unsweetened chocolate squares in a sauce pan on low. (Do not overheat or boil!) When the chocolate is completely melted, add sweetened condensed milk and remove from heat. Add remaining tsp vanilla and mix quickly. Cool to room temperature.
• Fold 12 oz cool whip into chocolate mixture. Let cool. Carefully pour/scoop onto peanut butter mixture. Add to pie plate(s) and refrigerate or freeze for faster setting time. Sprinkle chocolate shavings over the top, **Optional.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a food processor, crush the Oreos till they become a fine crumbs. Add melted butter, stirring until fully combined. Press into the bottom and slightly up the upsides of the pie dish. Chill in the freezer while you prepare the filling.
• In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with a whisk attachment beat the heavy whipping cream on medium speed until stiff peaks form. Transfer the cream to a clean bowl and set it aside.
• In the dirty whipped cream bowl add the paddle attachment and add the cream cheese and peanut butter and mix to combine. Make sure to scrape down the sides of the bowl to ensure they are evenly combined. Add in the powdered sugar and mix to fully combine. Now mix in the melted chocolate. Scrape down the bowl to ensure everything is evenly combined. Mix in sour cream.
• Using a spatula gently fold in the whipped cream, until just combined and no white streaks remain.
• Pour chocolate peanut butter cream filling into the Oreo crust and use an offset spatula to spread into an even layer. Wrap the pie in plastic wrap tightly, then store in the fridge for at least six hours.
• When ready to decorate make the ganache. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though. You can also do this in the microwave. In a medium bowl add the chocolate and peanut butter then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Pour ganache on top and use an angled spatula to spread into an even layer. Sprinkle chopped peanuts on top and add whipped cream.
• Serve chilled and store leftovers in the fridge for up to three days.

PEANUT BUTTER PIE

Steps:

• Using an electric mixer, beat together the cream cheese and peanut butter until they are well combined.
• Sift in the powdered sugar and beat until it has been completely incorporated.
• Add the whipped topping, and beat until the mixture is smooth and creamy.
• Spread the peanut butter mixture into prepared graham cracker crust and allow to set in the refrigerator for at least one hour before serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• First, brown the butter: Place the butter in a skillet over medium heat. Cook as it melts, then sputters and foams. When it stops sputtering and is nearly silent, and you see brown bits at the bottom. Scrape it all, including brown bits into a heatproof bowl and set aside to cool.
• To make the crust: Either in a food processor or in the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter until blended then add remaining ingredients and pulse/mix until the dough sticks together when you press it. Press the dough into the bottom and up the sides of a 9 or 10" round tart pan with a removable bottom. Set crust in the freezer for 10-15 minutes and preheat the oven to 350 F. Cover the pan with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the beans/parchment and dock the bottom with a fork. Return to the oven for another 10-15 minutes. Let the crust completely chill before adding the filling.
• To make the brown butter ganache (filling): Combine the cooled brown butter with the chocolate and set in the microwave for 30 seconds, until the butter is mostly melted and the chocolate is beginning to melt. Warm the cream in a pot until it's bubbling on the sides, this will happen in a few minutes (careful not to overheat it!). Pour it over the chocolate & butter and mix, adding the vanilla and stirring until you have a smooth ganache. Pour into the chilled crust and set in the fridge.
• To make the peanut butter mousse: In the bowl of a stand mixer, or with a hand mixer: beat the cream cheese and peanut butter together until smooth. Add the salt, sugar and vanilla and beat to combine. Pour in the heavy cream and beat until creamy and fluffy. Spread the mousse over the ganache and set in the fridge to chill, at least 2 hours before serving.