Chocolate Peanut Butter Silk Pie Food

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PEANUT BUTTER SILK PIE



Peanut Butter Silk Pie image

My youngest son wanted to have homemade pies placed around his wedding cake, and this was one of his requests. -Lee Steinmetz, Lansing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup peanut butter
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Salted chopped peanuts
Optional: Additional whipped topping, chocolate sauce and peanut butter sauce

Steps:

  • In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

Nutrition Facts : Calories 434 calories, Fat 27g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 276mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE PEANUT BUTTER SILK PIE



Chocolate Peanut Butter Silk Pie image

Provided by Megan

Number Of Ingredients 17

3 cups flour
1 tsp salt
3/4 cup vegtable shortening
3/4 cup salted butter
1 egg
1 tbsp distilled white vinegar
3-5 tbsp cold water
1 cup sugar
2 eggs
8 oz semisweet chocolate
1 tsp vanilla
1/2 cup salted butter
1 cup heavy cream
1/2 cup peanut butter
1 cup heavy cream
1/4 cup powdered sugar
shaved chocolate

Steps:

  • In a large bowl combine the flour and salt. Dice up the butter and shortening. Using a pastry cutter or stand mixer, cut in your butter and shortening until it is about the size of oats.
  • Add the egg and vinegar and just enough water for your dough to combine.
  • Mix and knead your dough until combined. Be careful not to over knead.
  • Wrap your dough in plastic wrap and let it rest for 4 hours or overnight in the fridge.
  • Roll out your dough until it is about 1/2 inch thick.
  • Transfer your dough onto a pie dish and press it down into the dish.
  • Trim off the extra dough around the edges.
  • Tuck your edges in and then crimp them using your thumb on one hand and your thumb and index finger on the other.
  • Brush your crust with an egg wash. Using a fork poke some holes in the bottom of your pie crust to keep it from puffing up.
  • In your crust place parchment paper and pie weights (or rice or oats).
  • Bake your crust at 350 degrees F for 15 minutes. Then take out the pie weights and parchment paper. Continue to bake your crust for another 35 minutes. At about the last 15 minutes, lightly place some aluminum foil on the top of your crust if the edges are getting too brown.
  • Let cool completely.
  • In a sauce pan whisk together your eggs and sugar. Cook on low while continuously whisking, until your mixture gets pale in color and fluffy (160 degrees F).
  • Remove from heat and add your chocolate, vanilla, and peanut butter.
  • In a separate bowl, cream your butter then add your chocolate mixture. Beat until light and fluffy.
  • In a separate bowl add your heavy cream and whisk on high until you get stiff peaks.
  • Fold your whipped cream into your chocolate mixture.
  • Pour your filling into your prepared pie shell.
  • Refrigerate for 4 hours or more.
  • In a bowl whisk together your heavy cream and powdered sugar until you reach stiff peaks.
  • Add your whipped cream on top of your pie and then top with some shaved chocolate.
  • Serve cold and enjoy!

SILKY CHOCOLATE PEANUT BUTTER PIE



Silky Chocolate Peanut Butter Pie image

A pie made with tofu! Though I've made this twice already, no one in my family has guessed there's tofu in it and everyone loves it.

Provided by Yogi8

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 prepared graham cracker crust

Steps:

  • Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
  • Stir until smooth.
  • Cool slightly.
  • Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
  • Add chocolate and whirl until combined.
  • Pour into crust.
  • Cover with plastic wrap and refrigerate several hours until filling is set.
  • Can garnish with peanuts, melted chocolate or whipped cream.

CHOCOLATE PEANUT BUTTER SILK PIE



Chocolate Peanut Butter Silk Pie image

This scrumptious pie combines chocolate, peanut butter and coffee for a crowd-pleasing dessert.

Provided by Farming Feeds Alabama Cookbook

Categories     Desserts

Time 8h15m

Yield 8 servings

Number Of Ingredients 10

1 cup (8 ounces) cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
9-inch chocolate cookie-crumb crust, prepared
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
peanuts, chopped, for garnish

Steps:

  • Beat cream cheese, sugar, peanut butter, butter and vanilla in a large mixer bowl until creamy.. Gently fold in half the beaten cream, and then fold in remaining cream until blended. Spread filling in crust; smooth top.. To make topping, combine chocolate pieces and coffee in a microwave-safe bowl. Cover and microwave on high for 1 to 2 minutes; stir until smooth.. Cool chocolate slightly; pour over top of filling. Refrigerate overnight.

Nutrition Facts :

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

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

25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed

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 SILK PIE



Peanut Butter Silk Pie image

Make and share this Peanut Butter Silk Pie recipe from Food.com.

Provided by AmyZoe

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon melted butter
1 cup heavy cream, beaten until stiff
1 (9 inch) chocolate cookie pie crust
1 cup semi-sweet chocolate chips
3 tablespoons brewed coffee
chopped peanuts, for garnish

Steps:

  • .Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy.
  • Gently fold in half the beaten cream, then fold in remaining cream until blended.
  • Spread filling in crust and smooth top.
  • For topping, combine the chocolate chips and coffee in a microwave-proof bowl.
  • Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave).
  • Stir until smooth.
  • Cool chocolate slightly and pour over filling.
  • Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight.
  • Sprinkle with chopped peanuts, if desired.

Nutrition Facts : Calories 742.4, Fat 53.5, SaturatedFat 22.9, Cholesterol 76, Sodium 443.2, Carbohydrate 61.3, Fiber 3.6, Sugar 45.6, Protein 13.2

PEANUT BUTTER CHOCOLATE PIE



Peanut Butter Chocolate Pie image

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

1 pre-baked pie shell
1 (8 ounce) package cream cheese
1 cup smooth peanut butter or 1 cup crunchy peanut butter
1 1/4 cups icing sugar
1/2 cup whipping cream
2 1/2 teaspoons pure vanilla extract
1/2 cup whipping cream
6 semi-sweet chocolate baking squares, chopped
1/2 cup chopped peanuts

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



Chocolate Peanut Butter Pie image

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

1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

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

EASY BAKER'S CHOCOLATE-PEANUT BUTTER SILK PIE



Easy BAKER'S Chocolate-Peanut Butter Silk Pie image

Psst. A word to the wise: Don't let anyone see this Easy BAKER'S Chocolate-Peanut Butter Silk Pie until after dinner. Really. It's distracting.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

18 vanilla creme-filled chocolate sandwich cookies, finely crushed
1/4 cup butter, melted
1 large banana, sliced
1 cup creamy peanut butter
1 pkg. (4 oz.) BAKER'S White Chocolate
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Mix cookie crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate. Arrange banana slices on bottom of crust.
  • Microwave peanut butter and chocolate in large microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Add chocolate mixture; mix well. Stir in COOL WHIP. Spoon over banana slices in crust.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

PEANUT BUTTER SILK PIE



Peanut Butter Silk Pie image

While out on a date one afternoon, my husband and I had some peanut butter pie with our dessert. I told him I didn't really like it because it tasted fake and that I could make a better one. I modified a French Silk Pie recipe that I had found, added some ganache to the bottom of the pie crust and this is the result. It is super rich, so small slices are recommended. I use raw eggs, as I can get fresh laid eggs from pet chickens, please us pasteurized if you have to get your eggs from the grocery store.

Provided by Jmommy209

Categories     Pie

Time 40m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

1 baked pie crust
1/2 cup butter, softened
3/4 cup peanut butter
1 cup sugar
1 teaspoon vanilla
4 eggs
1/4 cup whipping cream
1/2 cup chocolate chips, plus extra for garnish
caramel sauce, for drizzling
whipped cream (to garnish)

Steps:

  • Whip the butter & peanut butter until light and fluffy.
  • Add the sugar & vanilla, whip until combined.
  • Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
  • Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
  • Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
  • Top with the pb mixture, refrigerate.
  • Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

Nutrition Facts : Calories 567.8, Fat 39.4, SaturatedFat 16.1, Cholesterol 133.7, Sodium 369, Carbohydrate 47.2, Fiber 2.9, Sugar 33.1, Protein 11.3

PEANUT BUTTER SILK PIE II



Peanut Butter Silk Pie II image

I do not remember where I got this recipe. I cut it out because I love peanut butter. I really love this pie! Cooking time is chill time. It is different from the other Peanut Butter Silk Pie posted. Hope you enjoy!!!

Provided by Bobtail

Categories     Pie

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter, recommend Jif
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup heavy cream, whipped till fluffy
1 cup semi-sweet chocolate chips
3 tablespoons brewed coffee or 3 tablespoons milk, if you do not want the coffee flavor
1/4-1/2 cup chopped peanuts, for garnish
1 (9 inch) chocolate cookie pie crust

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.

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