Chocolate Peanut Butter Pie Ii Food

CHOCOLATE PEANUT PIE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack. , For filling, beat the cream cheese, peanut butter, sugar, butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in refrigerator.

CHOCOLATE PEANUT BUTTER PIE II

Steps:

• In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
• Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

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.

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

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 oven to 350 degrees F.
• In a food processor, pulse together the graham crackers and sugar, until ground.
• Add the melted butter, and pulse until evenly moistened, about 10 times.
• Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides.
• Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.
• To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.
• In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.
• Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.
• To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.
• Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!

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.

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:

• In a bowl, whisk pudding mix and milk for 2 minutes. Let stand for 5 minutes or until soft-set. Pour into crust. Chill for 20 minutes or until filling is thickened. Cover with the whipped topping. Sprinkle peanut butter cups on top. Chill.

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.

PEANUT BUTTER SILK PIE II

Steps:

• Filling.
• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
• Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
• Spread this mixture onto the crust, smoothing the top.
• Topping.
• Combine chocolate chips and coffee in a microwave proof dish.
• Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
• Stir until smooth.
• Cool slightly.
• Pour the topping over top of the filling.
• Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
• Sprinkle with chopped peanuts.

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.