CHOCOLATE PEANUT BUTTER PIE
A creamy, luscious peanut butter and cream cheese pie that's covered in melted chocolate.
Provided by Lucy Brewer
Categories Pies
Time 2h30m
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs and melted butter in a small bowl and stir until well blended. Press crumb mixture firmly into a 9-inch springform pan.
- Melt 4 ounces semi-sweet chocolate and stir in 2 tablespoons heavy cream. Spread the melted chocolate over the crust.
- Pour one cup of the heavy cream into a bowl or stand mixer and whip until stiff peaks form. Stick the whipped cream in the fridge until the filling is ready.
- In mixer bowl, add peanut butter and cream cheese and mix until creamy and blended. Reduce speed to low and gradually add confectioner's sugar, vanilla and lemon juice.
- Increase speed to medium and beat until filling is creamy and smooth. Fold in the whipped cream about a quarter cup at a time.
- Pour filling over the prepared crust and refrigerate for two hours or until the pie is set.
- Melt chocolate slowly with the remaining 3/4 cup of heavy cream, stirring constantly until the chocolate is melted. Remove chocolate from heat and stir for two more minutes.
- Remove chilled and set pie from the springform pan and place on a wire rack with parchment paper underneath.
- Pour and spread the chocolate topping over the pie, covering the top and sides.
- Refrigerate another 2 hours or until the chocolate topping is set.
Nutrition Facts : ServingSize 10 servings, Calories 723 kcal, Carbohydrate 46 g, Protein 11 g, SaturatedFat 27 g, Cholesterol 101 mg, Sodium 271 mg, Fiber 3 g, Sugar 29 g
DECADENT PEANUT BUTTER PIE
Make and share this Decadent Peanut Butter Pie recipe from Food.com.
Provided by internetnut
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.
- Reserve 2 tablespoons hot fudge topping and place remainder into microwave safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread hot fudge topping over pie to cover peanut butter layer. Refrigerate until serving time.
- Just before serving, spread remaining whipped topping, over hot fudge layer, being careful not to mix the two layers. Place reserved 2 tablespoons hot fudge topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of hot fudge topping.
Nutrition Facts : Calories 759.1, Fat 49.3, SaturatedFat 22.4, Cholesterol 32.3, Sodium 574, Carbohydrate 70.7, Fiber 3.5, Sugar 45.4, Protein 14.1
PEANUT BUTTER PIE I
This pie has a chocolate crumb crust and a creamy peanut butter filling. Garnish pie with grated chocolate or chocolate cookie crumbs, if desired.
Provided by Stephanie
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
- In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
- Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.
Nutrition Facts : Calories 651.8 calories, Carbohydrate 51.9 g, Cholesterol 91 mg, Fat 46.7 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 384.8 mg, Sugar 39.5 g
DECADENT PEANUT BUTTER PIE
The famously irresistible duo -- peanut butter and chocolate -- come together in this rich and creamy pie.
Provided by Jif
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 962.6 calories, Carbohydrate 86.9 g, Cholesterol 41.3 mg, Fat 62.5 g, Fiber 5 g, Protein 19 g, SaturatedFat 27.5 g, Sodium 625 mg, Sugar 56.5 g
DECADENT PEANUT BUTTER PIE
Steps:
- 1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- 2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- 3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 600, Carbohydrate 56, Cholesterol 25, Fat 38, Fiber 3, Protein 12, SaturatedFat 16, ServingSize 10, Sodium 350, Sugar 39
DECADENT PEANUT BUTTER PIE
Steps:
- 1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined.
- 2. Gently mix in 3 cups whipped topping until thoroughly combined.
- 3. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- 4. Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag.
- 5. Microwave remaining topping, on HIGH , for 1 minute. Stir.
- 6. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set.
- 7. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- 8. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping.
- 9. Refrigerate until ready to serve
DECADENT PEANUT BUTTER PIE
Make and share this Decadent Peanut Butter Pie recipe from Food.com.
Provided by Jifreg Recipes
Categories Pie
Time 17m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 490, Fat 36.4, SaturatedFat 16.1, Cholesterol 25.2, Sodium 349.9, Carbohydrate 36, Fiber 1.9, Sugar 25.9, Protein 9.4
DECADENT PEANUT BUTTER PIE
Steps:
- 1. In a medium bowl beat together peanut butter, cream cheese, and sugar. Gently fold in 3 cups Cool Whip whipped topping. Spoon mixture into pie shell, using spatula to smooth mixture to edges of pie.
- 2. Reserving 2 Tbsp. of hot fudge topping, place remaining hot fudge topping in microwave safe bowl or measuring cup and microwave on high for 1 minute. Spread hot fudge topping over pie to cover peanut butter layer.
- 3. Refrigerate until serving.
- 4. Just before serving put the remaining Cool Whip whipped topping over the hot fudge layer, be careful not to mix the two layers. Place 2 Tbsp. hot fudge topping in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with 2 Tbsp. creamy peanut butter going in the opposite direction of the hot fudge topping.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DECADENT PEANUT BUTTER PIE
Make and share this Decadent Peanut Butter Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE PIE:.
- Brush the crust with beaten egg white; bake at 375 degrees F for 5 minutes. Remove crust from oven and set aside to cool.
- In a medium bowl, beat together the Jif Peanut Butter, cream cheese and sugar. Gently fold in the whipped topping, 1/2 cup at a time (a few creamy streaks will remain in the mixture). Spoon mixture into cooled pie shell. Using a spatula, smooth the top and make a 1/2-inch ridge around the edge to keep the topping from sliding off the edge. Refrigerate.
- FOR THE TOPPING:.
- In a microwave-safe bowl, heat the cream on high power for one minute or just until it boils.
- Stir the Smucker's Fudge Topping into the cream until it's completely melted. Measure out 1 tablespoon of this mixture and set it aside (not in the refrigerator) for later use. Gently spread the remaining mixture onto the chilled pie. Chill pie again until nearly firm, about one hour.
- Spread whipped topping over the top of the chilled pie, covering fudge topping layer. Drizzle with reserved chocolate mixture and sprinkle with peanuts. Chill until serving time.
Nutrition Facts : Calories 496.4, Fat 34.7, SaturatedFat 16.7, Cholesterol 33.4, Sodium 317.1, Carbohydrate 40, Fiber 2.2, Sugar 28.9, Protein 10.2
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DECADENT NO BAKE PEANUT BUTTER PIE - POWERED BY MOM
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5/5 (1)Total Time 8 hrs 30 minsCategory No Bake Desserts And TreatsCalories 588 per serving
- Crush Oreos and mix with melted butter. Press into the pie plate and place in the freezer to set while you make the filling.
- Whip whipping cream until you have soft peaks. Whip in cream cheese, peanut butter and melted chocolate if desired.
- You will want to let this set for at least 6 hours. 6 hours will give you a firm but not frozen pie. If you want a firmer pie you can freeze for 8 hours or overnight.
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- BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
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