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
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 PEANUT PIE
I entered this pie in our county fair, and it was selected Grand Champion. Who can resist a tempting chocolate crumb crust and the creamy filling with big peanut butter taste? Be prepared to take an empty pan home when you serve this pie. -Doris Doherty, Albany, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 551 calories, Fat 39g fat (18g saturated fat), Cholesterol 73mg cholesterol, Sodium 349mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE PEANUT BUTTER PIE
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 17
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
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
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
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 BARS IV
These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!
Provided by justine
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g
CHOCOLATE AND PEANUT BUTTER COOKIE DOUGH PIE
Where do we start... chocolate, peanut butter, and cookie dough? Yummm! This was a hit in the Test Kitchen. Cookie dough lovers will literally "eat" this one up. One impressive - and easy! - dessert.
Provided by Lindsay V
Categories Pies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 325 degrees.
- 2. Cream butter and sugar until light and fluffy. Add eggs and mix thoroughly. Fold in vanilla. Then, fold in flour.
- 3. Fold chocolate and peanut butter chips into batter and bake for 45 - 60 minutes until top of pie is golden brown.
- 4. I baked mine for exactly 45 minutes to leave the inside with a cookie dough-like texture. I suggest you do the same if you want to experience HEAVEN!
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
I was given this recipe a few years ago at a Weight Watchers meeting. It is a favorite of my family and at potlucks. My kids don't care it is low in fat & calories - they just like the taste. This was before the point system - so I don't know the values of it.
Provided by Trisha W
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Filler Layer 1: Add 2/3 cup dry milk powder to the vanilla pudding mix.
- Stir in 1 1/2 cup cold water until smooth.
- Beat in the peanut butter.
- Spread in bottom of the graham cracker crust.
- Filler Layer 2: Add 2/3 cup dry milk powder to the chocolate pudding mix.
- Stir in 1 1/4 cup cold water.
- Mix until smooth.
- Pour on top of the Peanut Butter layer.
- Top with 2 cup of whipped cream.
- Garnish with chocolate curls from the chocolate candy.
- Chill.
CHOCOLATE PEANUT BUTTER PIE
This easy pie is so delicious that you will making it all summer. The no-bake makes it great that I don't have to heat up my kitchen for a great dessert.-Carole Taylor, Mason City, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
PEANUT BUTTER PIE V
This is an adopted recipe, but it is just like the recipe my mother used for years. Hope you all enjoy. You can use smooth or chunky peanut butter, and it will make either one large deep dish pie or two shallow pies. Cook time is if you use a baked pie crust, otherwise the only time you need to allow is at least 2 hours of chill time.
Provided by Jellyqueen
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream cheese until fluffy.
- Add the sugar and peanut butter. .
- Fold in 1/2 to 3/4 Cool Whip.
- Spoon into baked shell and refrigerate.
- To serve, top with balance of Cool Whip.
- Garnish with chopped peanuts if desired.
Nutrition Facts : Calories 686, Fat 51.6, SaturatedFat 26.9, Cholesterol 31.2, Sodium 366.7, Carbohydrate 48.6, Fiber 2.8, Sugar 34.1, Protein 12.5
CHOCOLATE PEANUT BUTTER PIE
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 800, Fat 61 grams, SaturatedFat 27 grams, Cholesterol 150 milligrams, Sodium 380 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 16 grams
CHOCOLATE PEANUT BUTTER PIE RECIPE
This Chocolate Peanut Butter Pie is an easy, no bake treat that can be put together in 15 minutes with ingredients you probably already have in your cupboard. The smooth and creamy textures make this peanut butter pie with pudding a treat your whole family will love.
Provided by Jocelyn @ Inside BruCrew Life
Categories Pie & Ice Cream
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 483 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 231 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY
If you've been searching for a better-for-you-dessert recipe that still feels totally indulgent, look no further. This peanut butter pie is the perfect mixture of sweet and savory. The crust - made with any kind of nuts, oat flower, cocoa powder, and milk - is dense, but the peanut butter and Greek yogurt filling is light and airy.
Provided by Mercedes Sandoval
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Place nuts in the bowl of a food processor and pulse until chunky.
- Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
- Add mixture to a greased pie tin and press down firmly to form the crust.
- Chill for 1 hour.
- In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
- Add filling to pie crust and smooth into an even layer.
- Top with dark chocolate chips.
- Chill for at least 1 hour.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 72 grams, Fat 46 grams, Fiber 9 grams, Protein 21 grams, Sugar 43 grams
CHOCOLATE PEANUT BUTTER PIE VI
Sweet, chewy chunks of peanut butter lie like buried treasures under a layer of chocolate custard. You can top this pie with meringue to make it extra spectacular.
Provided by SAUNDRA
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
- Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.
- In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.4 g, Cholesterol 111.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 5.5 g, Sodium 264.3 mg, Sugar 39.4 g
CHOCOLATE AND PEANUT BUTTER PIE
Provided by Matt Robinson
Number Of Ingredients 8
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 BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
- Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
- Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
- Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
- Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
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
CHOCOLATE - PEANUT BUTTER PIE
Another recipe from the Fiddlehead restaurant in Juneau! Incredibly rich, absolutely wonderful; this pie sends peanut butter fans into ecstasy. Prep time includes chilling time. This makes enough for two 9-inch pies or one large 10 inch pie...really depends on the depth of your pie plate.
Provided by Galley Wench
Categories Pie
Time 4h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Preheat oven to 350°F and place rack in center of oven.
- Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
- Press evenly into pan and bake for 10-15 minutes.
- Chill Crust.
- Ganache:.
- Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
- Whisk together until smooth.
- Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
- Refrigerate.
- Filling:.
- In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
- Add milk, peanut butter, and vanilla.
- Beat until well mixed.
- In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
- Spoon gently into chilled crust; using a spatula to smooth surface of pie.
- Refrigerate for at least 4 hours.
- Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
- Serve at once.
- (Rumored to be even better the second day--like there is ever any left over!).
Nutrition Facts : Calories 716.7, Fat 54.5, SaturatedFat 26.2, Cholesterol 109, Sodium 371.6, Carbohydrate 51.8, Fiber 3.2, Sugar 36.8, Protein 12.2
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.
More about "chocolate peanut butter pie v food"
PEANUT BUTTER PIE {NO BAKE} - THE RECIPE REBEL [WITH …
From thereciperebel.com
Ratings 3Calories 649 per servingCategory Dessert
- Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9" pie plate.
NO-BAKE PEANUT BUTTER PIE (WITH CHOCOLATE)
From whereismyspoon.co
Estimated Reading Time 6 mins
- Place the soft butter and the wafer chocolate cookies in the food processor and process until everything comes together.
- Alternatively, crush the cookies than mix with the melted butter. Press everything in a 20 cm/8 inches springform and place in the fridge.
- Mix together the cream cheese, peanut butter, sugar, and vanilla extract. Carefully, fold in the whipped cream.
CHOCOLATE PEANUT BUTTER PIE {NO BAKE & 8 INGREDIENTS}
From thefirstyearblog.com
Ratings 101Calories 562 per servingCategory Dessert
- Process the oreos in a food processor or blender until fine crumbs remain. In a large bowl, combine the crushed oreos with the melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
- In a large mixing bowl, combine the peanut butter and cream cheese with an electric mixer until well blended. Add the cool whip and blend on low until combined. Spread this mixture over the crust. Return pie to the fridge while making the ganache.
CHOCOLATE PEANUT BUTTER PIE (NO BAKE) - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (11)Total Time 21 minsCategory DessertCalories 549 per serving
BEST CHOCOLATE PEANUT BUTTER PIE - COPYKAT RECIPES
From copykat.com
5/5 (2)Total Time 45 minsCategory DessertCalories 782 per serving
- Preheat oven to 350 degrees. In a bowl mix graham cracker crumbs and melted butter. Bake for about 5 to 10 minutes. Remove from oven and allow to cool to room temperature.
- In a large bowl cream heavy cream until it forms stiff peaks. With a stand mixer, or another clean bowl cream together cream cheese, peanut butter, brown sugar, vanilla and beat until the mixture is smooth and creamy. Gently fold the whipped cream into the peanut butter mixture. Spoon the peanut butter mixture into the pie shell or tart pan. Place the pan into the refrigerator.
- Chill for about 1 hour or until the pie sets. In a small saucepan heat, the 1/2 cup heavy cream until it just begins to boil. Add the chopped chocolate to the pan. Stir until the chocolate melts completely. Spread the melted chocolate over the peanut butter pie. Chill pie until the chocolate sets. This pie must be kept in the refrigerator.
CHOCOLATE PEANUT BUTTER PIE - EASY HOLIDAY DESSERT! - ALL ...
From allshecooks.com
5/5 (1)Total Time 1 hrCategory DessertsCalories 593 per serving
- Preheat oven to 425 degrees. Line pie pan with pie crust. Sprinkle chocolate chips and peanuts over the pie crust and then set aside.
- Mix the remaining ingredients in a large bowl. Pour into theprepared pie crust. Lightly sprinkle the top of the pie with additional chocolate chips and peanuts if desired.
DEEP DISH PEANUT BUTTER CHOCOLATE CHIP PIE - FOOD FOLKS ...
From foodfolksandfun.net
5/5 (9)Total Time 1 hr 30 minsCategory DessertCalories 677 per serving
- Move oven rack to lower-middle position. Preheat oven to 375 degrees F. Lightly grease a deep-dish 9-inch pie plate with nonstick cooking spray and set aside. (The pie plate should be 9 inches in diameter and at least 1.62" deep. Alternatively, you can use a 9-inch cast-iron skillet).
- In a medium bowl whisk together the dry ingredients: the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or in a large bowl if you're using hand beaters), cream the butter, peanut butter, and sugars on medium speed for 2-3 minutes, or until nice and fluffy. Add in the vanilla and the eggs, one at a time, until well mixed.
- Add the dry ingredients and mix slowly until just combined. Add the chocolate chips and mix until just combined.
PEANUT BUTTER-CHOCOLATE PIE RECIPE - BEN MIMS | FOOD & WINE
From foodandwine.com
Servings 8-10Total Time 3 hrsCategory Pies
- Make the crust: Preheat oven to 325°F. Whisk together flour, cocoa, granulated sugar, cornstarch, and kosher salt in a large bowl. Melt 1/2 cup plus 1 tablespoon of the butter in a heatproof bowl. Pour melted butter over dry ingredients, and stir with a spoon until mixture forms rough clumps. Using your fingers, continue kneading mixture until no loose dry ingredients remain.
- Spread flour mixture out on a parchment paper–lined baking sheet. Bake in preheated oven until fragrant and dried out, about 20 minutes, stirring once after 10 minutes. Transfer baking sheet to a rack, and let cool completely.
- Transfer cooled crumbs to a food processor; pulse until finely ground. Melt remaining 3 tablespoons butter in a heatproof bowl. Pour melted butter over crumbs in food processor; pulse until crumbs are evenly moistened. Scrape crumbs into a 9-inch pie pan, and press evenly over bottom and up sides. Bake at 325°F until crust is set, about 12 minutes. Let cool while you make the filling.
- Make the filling: Combine brown sugar, cornstarch, and kosher salt in a medium saucepan; whisk to combine. Add egg yolks, and whisk into a smooth, thick paste. Add milk, and whisk until smooth. Heat over medium, stirring constantly. Cook, stirring often, until mixture bubbles and thickens into a pudding, 8 to 10 minutes. Remove from heat, and whisk in peanut butter and vanilla until smooth. Immediately scrape filling into cooled crust, and spread filling evenly, smoothing the top. Let pie stand while you make the ganache topping.
CHOCOLATE PEANUT BUTTER PIE (NO BAKE!) - CHEF SAVVY
From chefsavvy.com
5/5 (9)Calories 854 per servingCategory Dessert
- Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
CHOCOLATE PEANUT BUTTER PIE - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
Cuisine AmericanEstimated Reading Time 3 minsCategory DessertTotal Time 1 hr 10 mins
DOUBLE-CHOCOLATE PEANUT BUTTER PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (535)Total Time 4 hrsServings 1
- Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
- In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
- In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
- Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
CHOCOLATE PEANUT BUTTER PIE - MRFOOD.COM
From mrfood.com
4/5 (11)Estimated Reading Time 1 minCategory Pies
CHOCOLATE-PEANUT BUTTER PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 177 per serving
CHOCOLATE PEANUT BUTTER PIE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
Reviews 29Estimated Reading Time 2 minsServings 8-10Total Time 5 mins
CHOCOLATE PEANUT BUTTER PIE - FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine AmericanServings 8
PEANUT BUTTER PIE - JUST 5 INGREDIENTS! - CHOCOLATE ...
From chocolatecoveredkatie.com
Reviews 38Estimated Reading Time 3 minsServings 1Total Time 5 mins
CHOCOLATE PEANUT BUTTER PIE - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
Estimated Reading Time 1 min
CHOCOLATE PEANUT BUTTER PIE | RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
CHOCOLATE PEANUT BUTTER PIE - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
Servings 8Estimated Reading Time 50 secsCategory Desserts
CHOCOLATE PEANUT BUTTER PIE - ALL FOOD RECIPES BEST ...
From allfood.recipes
Estimated Reading Time 1 min
CHOCOLATE PEANUT BUTTER LAYER PIE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE PEANUT BUTTER PIE V - PRINTER FRIENDLY ...
From allrecipes.com
CHOCOLATE PEANUT BUTTER PIE! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
TOP 20 COCONUT FLOUR, COCONUT OIL, MAPLE SYRUP & PEANUT ...
From supercook.com
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From youtube.com
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From youtube.com
CHOCOLATE PEANUT BUTTER PIE - CANADIAN LIVING
From canadianliving.com
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