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 (REE DRUMMOND)
Wow...We had this last night and it's a peanut butter lovers dream. The filling is like a peanut butter mousse.
Provided by luvmybge
Categories Dessert
Time 22m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Crust:.
- Crush the Oreos until they're fine crumbs. I used my food processor for this.
- 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!
LADD'S CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set.
- Serve plain to Ladd, serve topped with everything for Ree!
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
EMERIL'S CHOCOLATE PEANUT BUTTER PIE
I saw Emeril make this on GMA. I haven't made it yet, but I plan to for the holiday. looks so good!
Provided by bugged out bird
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375ºF. Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
- Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving.
- To serve, use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce.
- Rich Chocolate Sauce:.
- In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat. Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Nutrition Facts : Calories 820.6, Fat 60.6, SaturatedFat 29.7, Cholesterol 84.4, Sodium 351.7, Carbohydrate 69.5, Fiber 6.8, Sugar 44.6, Protein 14.2
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
Take a small slice, it's RICH! My husband and kids BEG for this pie, every family occasion, birthdays, you name it! This recipe makes 1 very large deep dish pie or 2 store bought graham cracker crust sized pies.
Provided by Chef Dine
Categories Pie
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 734.9, Fat 44.1, SaturatedFat 21.3, Cholesterol 49.6, Sodium 574.1, Carbohydrate 80.7, Fiber 3.7, Sugar 65.7, Protein 13.2
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