Easy Chocolate Peanut Butter Pie Food

CHOCOLATE PEANUT BUTTER PIE

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.

PEANUT BUTTER CHOCOLATE PIE

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

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
• In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
• Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
• In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

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.

EASY AND QUICK CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, water, peanut butter, chopped peanuts, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Poke holes in warm cake with a wooden skewer; pour sweetened condensed milk on top. Let cake cool, about 30 minutes.
• Sprinkle most of the chopped peanut butter cups over the cake. Spread whipped topping on top. Garnish with remaining chopped peanut butter cups.

NO BAKE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Mix graham cracker crumbs, butter, confectioners' sugar, and 1 cup peanut butter in a bowl until well blended; press evenly into the bottom of an ungreased 9x13-inch pan.
• Melt 3/4 cup dark chocolate, milk chocolate, and 1/4 cup peanut butter in the top of a double boiler over simmering water; heat, stirring occasionally, until smooth, 5 to 10 minutes. Spread chocolate-peanut butter mixture over graham cracker layer in 9x13-inch pan.
• Melt 1 cup dark chocolate and milk in the top of a double boiler over simmering water, stirring until smooth, 3 to 5 minutes; pour over chocolate-peanut butter layer. Refrigerate until set, at least 1 hour. Cut into squares to serve.

EASY PEANUT BUTTER PIE

Steps:

• Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.
• May be topped with chocolate sauce.

EASY PEANUT BUTTER PIE

Steps:

• Combine the cream cheese, powdered sugar, and peanut butter in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Fold in the Cool Whip into the peanut butter mixture until incorporated. Spoon the peanut butter filling into the pie crust. Drizzle the hot fudge topping over the pie and place the pie in the refrigerator to chill for at least an hour before serving.

QUICK AND EASY PEANUT BUTTER PIE

Steps:

• Mix all ingredients, except chopped peanuts, until well blended.
• Pour into Graham Cracker Crust and sprinkle with peanuts.
• Chill 2 hours before serving.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Spray a 9 x 13 pan with cooking spray. Set aside.Add butter, powdered sugar, 1 cup peanut butter and graham cracker in a large bowl. Mix to combine.
• Layer into the prepared pan.
• Add the 1/2 cup of peanut butter and chocolate chips to a small bowl. Microwave in 15 second intervals until fully melted.
• Pour onto of the peanut butter layer and smooth with a rubber spatula.
• Place in the refrigerator to firm up for an hour.
• To serve, cut into squares and enjoy!

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE

Steps:

• Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
• Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
• Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

PEANUT BUTTER (AND CHOCOLATE) PIE

Steps:

• Preheat the oven to 350 C (175 F).
• If using a pre-packaged pie crust then bake according to package directions. If using a rolled up crust, then place it in a greased 9" pie pan. Prick the bottom of the crust all over with a fork, then line with aluminum foil and pastry weights. Bake for about 15 minutes, then remove the foil and bake for another 3 - 5 minutes, or until the crust is browned.
• Sprinkle the chocolate chunks around the crust, then return to the oven for a few minutes to melt the chocolate, then spread evenly over the crust, using the back of a spoon. Set the crust aside and allow to cool.
• Beat together the cream cheese, powdered sugar and salt until light and fluffy, then beat in the peanut butter and vanilla.
• In a separate bowl, use an electric mixer to beat the whipped cream until soft peaks form. Whisk in about 1 cup of the whipped cream into the peanut butter mixture to lighten it and then gently fold in the remaining whipped cream. Pour the filling into the cooled crust. Freeze for about 4 hours, or refrigerated covered overnight before serving.
• Decorate the pie with chocolate and peanut butter by putting each in their own plastic ziploc bag, snipping off a small piece of the corner to make a tip, and drizzling decoratively over the pie.

EASY WHITE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Microwave peanut butter and chocolate in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended.
• Beat pudding mix and milk with whisk 2 min. Add peanut butter mixture; beat until blended. Gently stir in whipped topping. Spoon into crust.
• Refrigerate at least 1 hour.

CHOCOLATE PEANUT BUTTER PIE RECIPE

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.

EASY CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• Mix cream cheese, peanut butter, and powdered sugar together.
• Add Cool Whip and blend well.
• Fold in chocolate chips.
• Pour into pie shell.
• Mound high in the center.
• Refrigerate until ready to serve.
• Serve with additional whip cream.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)

Steps:

• In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
• Using a spatula fold in the thawed Cool Whip topping until completely blended.
• Transfer the mixture into the pie crust.
• Freeze until completely firm (about 4 hours).
• When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
• Thaw slightly before serving to allow easier slicing.
• Place any leftover pie in the freezer (don't worry you won't have any leftover!).

EASY NO-BAKE CHOCOLATE-BOTTOM PEANUT BUTTER PIE

Steps:

• Microwave chocolate in medium microwaveable bowl on HIGH 1 min.; whisk until completely melted. Stir in 1 cup COOL WHIP. Spread onto bottom of crust.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in 1 cup of the remaining COOL WHIP; spread over chocolate layer. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

EASY PEANUT BUTTER-CHOCOLATE CHIP PIE

Steps:

• Heat oven to 350ºF.
• Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.
• Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.
• Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.
• Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

NO BAKE CHOCOLATE PEANUT BUTTER PIE RECIPE

Steps:

• Begin by creaming the peanut butter, cream cheese, and powdered sugar. Add milk.
• Once well mixed, pour into crust.
• Spread Cool Whip on top. Add chopped peanut butter cups if desired.
• Freeze for 3 hours before serving. You may want to remove from the freezer for 10 minutes before cutting to serve.

CHOCOLATE PEANUT BUTTER PIE

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.

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.

EASY CHOCOLATE PEANUT BUTTER PIE

Steps:

• Beat milk and puddings with electric mixer until pudding is dissolved. Blend in 1-1/2 cups non-dairy whipped topping. Add peanut butter. Mix until well blended.
• Pour pudding mixture into pie crust. Top with remaining non-dairy whipped topping.
• Refrigerate for 2 hours or until set.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Preheat oven to 375F (190C)
• Lightly spray a 9" metal pie tin with baking spray, distribute it with a pastry brush and set it aside.
• Add the cookies to a food processor and pulse them up until a fine crumb forms. Then add the melted butter and pulse until combined.
• Transfer the crumbs to the pie tin, shaking the pan to level the crumbs, then pressing them against the sides to form a crust, in a "fist bump" motion up the sides so it adheres.
• Tamp the bottom of the pie down with a measuring cup to flatten out the bottom. Bake for 10 minutes then all to cool.
• Cream together the peanut butter, mascarpone cheese, 3/4 cup of powdered sugar, and 1 teaspoon of vanilla in an electric mixer. Then transfer to a large bowl.
• In a cleaned-out mixer, whip the 2 cups of heavy cream, 2 tablespoon of powdered sugar, and 1 teaspoon of vanilla until stiff peaks form.
• Add 1 1/2 cups of whipped cream to the peanut butter mixture, 1/2 cup at a time, folding it in to lighten the mixture.
• Transfer the peanut butter filling into a cooled pie crust, leveling it out with a spatula, and set aside.
• Meanwhile, heat 1/2 cup of heavy cream in a saucepan until foamy and simmering. Turn off the heat and add the chocolate chips. Whisk until a smooth chocolate ganache forms. Allow to cool until slightly warm.
• Pour the chocolate ganache into the center of the pile, forming a pool. Then spread it out gently with the back of a spoon, extending to reach the pie crust.
• Place the toffee peanuts in a zip lock bag, seal to close well, and whack with a rolling pin until crushed.
• Top the pie with crushed peanuts.
• Transfer the remaining whipped cream to a pastry bag fitted with a star pastry tip, and pipe whipped cream dollops all around the perimeter of the pie and add one dollop in the center.
• Grate the dark chocolate over the whipped cream dollops.
• Refrigerate uncovered, for at least 4 hours, before serving.
• Remove from the refrigerator 15-20 minutes before serving for easy slicing and the best texture.

EASY CHOCOLATE PEANUT BUTTER PIE

Steps:

• step 1 1 pkg of jello chocolate fudge instant pie filling(4 srving size) 2 cups of cold milk 1 pk of cream cheese (softened) 1 cup of creamy peanut butter 1 tble spoons of sugar 1 (8 oz ) thawed cool whip 1 (9 oz ) graha cracker pie crust step 2 prepare pudding as the pacage directions step 3 in large bowl prepare cream cheese peanut butter sugar mix with electric beater untill beaten smooth on low speed step 4 mix pudding mixture into peanut butter mixture combine on low speed step 5 fold in cool whip mixture into all combined mixtures step 6 spoon into graham cracker crust and cover and chill for 1 hour garnish with chocolate shavings enjoy !!!!

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a food processor, crush the Oreos till they become a fine crumbs. Add melted butter, stirring until fully combined. Press into the bottom and slightly up the upsides of the pie dish. Chill in the freezer while you prepare the filling.
• In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with a whisk attachment beat the heavy whipping cream on medium speed until stiff peaks form. Transfer the cream to a clean bowl and set it aside.
• In the dirty whipped cream bowl add the paddle attachment and add the cream cheese and peanut butter and mix to combine. Make sure to scrape down the sides of the bowl to ensure they are evenly combined. Add in the powdered sugar and mix to fully combine. Now mix in the melted chocolate. Scrape down the bowl to ensure everything is evenly combined. Mix in sour cream.
• Using a spatula gently fold in the whipped cream, until just combined and no white streaks remain.
• Pour chocolate peanut butter cream filling into the Oreo crust and use an offset spatula to spread into an even layer. Wrap the pie in plastic wrap tightly, then store in the fridge for at least six hours.
• When ready to decorate make the ganache. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though. You can also do this in the microwave. In a medium bowl add the chocolate and peanut butter then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Pour ganache on top and use an angled spatula to spread into an even layer. Sprinkle chopped peanuts on top and add whipped cream.
• Serve chilled and store leftovers in the fridge for up to three days.

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.