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 WITH CHOCOLATE GANACHE TOPPING
This peanut butter pie with chocolate ganache topping is a classic no-bake dessert. It's creamy and delicous - perfect with a cup of coffee.
Provided by Kimberly Stroh
Categories Recipes
Time P1DT10m
Number Of Ingredients 16
Steps:
- Using a food processor or ziplock bag and rolling pin, grind up the Oreo cookies until crushed. Mix in the melted butter. Press the crust into the pie dish and place into the freezer.
- Peanut Butter Fillings directions: Using a standing mixer, beat the cream cheese, peanut butter, powderedsugar and vanilla until creamy and combined.
- In a separate bowl, using a hand mixer, whip until stiff peaks form. Fold the whipped cream into the powdered sugar. Remove crust from freezer and pour the filling inside. Spread the filling evenly in the crust. Place back into the fridge overnight.
- For the Chocolate Ganache: Using a small pot, pour the heavy whipping cream and place over mediumto high heat. Once the heavy cream starts to simmer, pour over the chocolate chips and allow to sit for 2 minutes. Whisk until smooth.
- Gently pour over the peanut butter pie and smooth evenly. Scoop the peanut butter into a small microwave dish and heat for 30 seconds to soften it. Scoop the peanut butter into the disposable piping bag. Cut the tip off and drizzle over the ganache.
- Pipe whipped cream around the edge of the pie. Cut and serve!
Nutrition Facts : Calories 788 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 56 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 377 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
PEANUT BUTTER PIE WITH CHOCOLATE GANACHE
Rich and delicious; a real favourite for those who like a peanut butter/chocolate flavour combination.
Provided by Lennie
Categories Pie
Time 5h38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Make crust first.
- In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
- Bake until firm and solid; 8 minutes.
- Let cool.
- Now make filling.
- In medium-sized bowl, whip cream.
- Place in fridge until you need it.
- Now, in a large bowl, beat softened cream cheese until fluffy.
- Next, beat in peanut butter, then butter and vanilla.
- Beat in icing sugar until nice and fluffy.
- Retrieve whipping cream from fridge.
- Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
- Use a light hand-- but you don't want any streaks of cream to show either.
- Fill baked crust with peanut butter mixture.
- Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
- To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
- In a small pot, heat cream just until bubbles form.
- Pour over chocolate and stir until chocolate melts.
- Let cool, then spread over pie.
- Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
- I tilt them so the inside shows.
- Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.
Nutrition Facts : Calories 443.6, Fat 34.9, SaturatedFat 16.4, Cholesterol 67.1, Sodium 304.5, Carbohydrate 27.4, Fiber 1.9, Sugar 17.8, Protein 8.6
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
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UNBELIEVABLE PEANUT BUTTER PIE - SALLY'S BAKING ADDICTION
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4.9/5 (28)Category Pie
- Preheat the oven to 350°F (177°C). Spray a 9-inch pie dish with nonstick spray or grease lightly with butter.
- In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into the pie dish. Bake for 9-10 minutes. Allow to cool as you prepare the rest.
- Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to cool to room temperature. During this time, it will slowly thicken as well.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse clean!), beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla extract together on medium-high speed until combined. Mixture will be thick. Fold in the whipped cream until smooth. be gentle, you don’t want to deflate that cream.
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4.9/5 (45)Total Time 1 hr 30 minsCategory Dessert
- To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Put the pie crust into the freezer while preparing the filling.
- Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
- Fold whipped cream into the peanut butter mixture, blending well. Pour filling into the prepared pie crust. Place filled pie into the freezer.
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