Chocolate Praline Peanut Butter Pie Food

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

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.

CHOCOLATE PRALINE PEANUT BUTTER PIE

Steps:

• FILLING.
• Whisk pudding mix and milk together in saucepan until smooth. Cook until mixture comes to a full boil and thickens. Stir in peanut butter, peanut butter chips and white chocolate until melted. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate until chilled.
• CRUST.
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10 inch pie plate. Use your fingers of both hands to squeeze, press, and pinch the crumbs all along the sides of the crust. Put a lot of pressure to get the crust nicely compacted. For the bottom, use a flat bottom cup or glass to compact your crumbs. Push down quite hard to make sure the crust is really compacted. Then go around the sides one more time. Refrigerate while making ganache.
• GANACHE.
• Place chocolate and whipping cream in a small bowl. Microwave and stir on 30 second intervals until chocolate is completely melted and smooth. Pour the melted chocolate mixture through a colander with small holes resting over a bowl to separate the chunky nut and toffee ganache from the smooth ganache. Spoon the chunky ganache (about half of the total ganache) from inside the colander evenly over piecrust. Refrigerate while folding filling.
• Spoon the strained smooth ganache (about half of the total ganache) that is remaining in the bowl into a small plastic bag to be used later for the garnish.
• Stir chilled pudding mixture to soften and fold in Cool Whip (use 4 ounces for a dense consistency or 8 ounces for a light and fluffy consistency). The pudding mixture may be thick, but keep folding until it is well combined. Carefully spread over praline layer in crust.
• Make sure ganache is still pliable, otherwise hold the bag under running hot water and dry the outside of the bag (be careful not to get water in the ganache or the chocolate will seize and become hard). Snip small corner of plastic bag and drizzle the smooth ganache over peanut butter filling in a zig zag pattern. For a decorative effect, run a knife through ganache, in opposite directions.
• Cover and refrigerate overnight.

CHOCOLATE AND PEANUT BUTTER PRALINE PIE

Steps:

• Heat oven to 375 degrees.
• Stir together all dry ingredients.
• Add eggs, milk, vanilla, peanut butter and melted butter.
• Stir in chocolate chips and pecan pieces.
• Pour into pie crust.
• Bake at 350 degrees for 40 minutes or just until set and golden brown.
• Cool completely on wire rack.
• Refrigerate to set further.
• Serve chilled with ice cream or whipped cream.

PEANUT BUTTER-CHOCOLATE PIE

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

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.

CHOCOLATE PRALINE PEANUT BUTTER PIE

Steps:

• FILLING
• Whisk pudding mix and milk together in saucepan until smooth. Cook until mixture comes to a full boil and thickens. Stir in peanut butter, peanut butter chips and white chocolate until melted. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate until chilled.
• CRUST
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10 inch pie plate. Refrigerate while making ganache.
• GANACHE
• Place chocolate and whipping cream in a small bowl. Microwave and stir on 30 second intervals until chocolate is completely melted and smooth. Pour the melted chocolate mixture through a colander with small holes resting over a bowl to separate the nut and toffee ganache from the smooth ganache.
• Spoon the chunky ganache (about half of the total ganache) from inside the colander evenly over piecrust. Refrigerate while folding filling.
• Spoon the strained smooth ganache (about half of the total ganache) that is remaining in the bowl into a small plastic bag to be used later for the garnish.
• Stir chilled pudding mixture to soften and fold in Cool Whip (4 ounces for a dense consistency or 8 ounces for a light and fluffy consistency). Carefully spread over chocolate praline in crust.
• GARNISH
• Make sure ganache is still pliable, otherwise hold the bag under running hot water and dry the outside of the bag (be careful not to get water in the ganache or the chocolate will seize and become hard). Snip small corner of plastic bag and drizzle the smooth ganache over peanut butter filling in a zigzag pattern. For a decorative effect, run a knife through ganache, in opposite directions.
• Cover and refrigerate overnight.

CHOCOLATE PEANUT NUTTER BUTTER PIE

Steps:

• Cut the Nutter Butters in half crosswise.
• Mix the pudding and milk. Spoon half the pudding into the crust and place the cookies on the pudding.
• Stir in 1 1/2 cups of whipped topping into the remaining pudding and spread on top of the cookie layer.
• Cover with plastic wrap to prevent a "skin" forming and refrigerate three hours.
• Top with the remaining whipped topping just before serving.

PEANUT BUTTER PRALINE PIE

Steps:

• in a bowl, combine crumbs, cocoa and confectioners' sugar.
• stir in butter.
• press into a 9 inch pie plate.
• bake at 350 degrees for 10 minutes.
• cool on a wire rack.
• in a saucepan, combine the sugars and cornstarch.
• add butter and water.
• bring to a boil over medium heat.
• cook and stir for 1 minute.
• stir in pecans.
• pour into crust.
• refrigerate.
• meanwhile, in a saucepan, combine pudding mix and milk until smooth.
• cook and stir over medium heat until mixture comes to a boil.
• remove from the heat.
• stir in peanut butter chips until smooth.
• cover and refrigerate for 1 hour.
• fold in whipped topping.
• spoon over praline layer.
• refrigerate until set.
• garnish with pecans and aditional whipped topping.