CHOCOLATE PEANUT BUTTER PIE LATTE
If you like peanut butter, chocolate and coffee, then this is the drink for you. Reminds me of a peanut butter cup.
Provided by Alia55
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine espresso, peanut butter and syrup in cup.
- Fill with steamed milk.
- Top with chocolate whipped cream.
- Garnish with chopped peanuts.
Nutrition Facts : Calories 251.1, Fat 15.2, SaturatedFat 6.2, Cholesterol 25.9, Sodium 208.4, Carbohydrate 20.3, Fiber 1.2, Sugar 6.1, Protein 10.2
PEANUT BUTTER SURPRISE PIE
This peanut butter surprise pie has a honey graham cracker test, peanut butter custard in the center, and a toasted meringue topping! This peanut butter custard pie is rich, delicious, and incredibly easy to make!
Provided by A Latte Food
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Melt butter and pour over crushed graham crackers. Stir in vanilla and combine all ingredients. Once combined, press into a 9" pie plate. Cook for 10 minutes.
- For the custard, mix milk, honey, and corn starch into a small saucepan and bring to a boil over low heat, stirring constantly.
- Lightly beat the yolks in a bowl, and once the custard mixture has reached a boil, temper the eggs by mixing a spoonful of the hot custard mix with the yolks. Then, pour the yolk mixture into the saucepan and continue cooking the custard until thick (about 10 minutes or so). Pull off heat, add in butter, vanilla, and peanut butter.
- For the honey filling, pour honey over graham crust, then sprinkle chocolate chips over the honey. Pour custard on top.
- For the meringue, whip the egg whites until foamy. Gradually add in the sugar and the mixture to whip until it forms stiff peaks. Pour the meringue over the custard, and cook in the oven for 10-12 minutes or until the meringue is golden brown.
- Chill before serving.
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.
PEANUT BUTTER-CHOCOLATE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 11
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 I
This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Debby
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 860.8 calories, Carbohydrate 67.8 g, Cholesterol 167.9 mg, Fat 63.1 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 27.9 g, Sodium 537.9 mg, Sugar 52.7 g
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
FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)
if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.
Provided by Deantini
Categories Pie
Time 2h30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
- Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
- Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
- Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
- (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1
PEANUT BUTTER CHOCOLATE PIE
This is a very good recipe for peanut butter chocolate pie. Freeze this for storage or for a summer treat.
Provided by Diana Adcock
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 9
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
Make and share this Chocolate Peanut Butter Pie recipe from Food.com.
Provided by Sisty Gin
Categories Pie
Time 10m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Mix peanut butter and honey together and microwave on high for 20 seconds.
- Stir in Rice Crispies.
- Press in a 9-inch square pan (or pie pan).
- Mix pudding with milk.
- Pour pudding into crust.
- Refrigerate 2-3 hours.
- Cut pie into 9 sections.
- Top each section with lite Cool Whip.
Nutrition Facts : Calories 85.7, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.1, Sodium 180.1, Carbohydrate 11.4, Fiber 0.7, Sugar 2.7, Protein 4.4
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- Line a 9x9 baking pan with nonstick foil (this is optional, but highly suggested. Once the pie has chilled, you can lift the foil straight out of the pan and slice into the bars easily). Set aside.
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