EASY PEANUT BUTTER-CHOCOLATE CHIP PIE
Satisfy your sweet tooth with this Easy Peanut Butter-Chocolate Chip Pie. This Easy Peanut Butter-Chocolate Chip Pie is as simple as it scrumptious!
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EASY PEANUT BUTTER PIE
This is probably the easiest Peanut Butter Pie recipe out there! From "Simply Delicious"- A cookbook comprised of Herberger's Employee Family Recipes. The recipe was in memory of a good friend and co-worker, Bob Brown.
Provided by BeccaB3c
Categories Dessert
Time 35m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.
- May be topped with chocolate sauce.
Nutrition Facts : Calories 395.7, Fat 26.2, SaturatedFat 12.9, Cholesterol 16.7, Sodium 273.8, Carbohydrate 37.1, Fiber 1.1, Sugar 27.2, Protein 5.7
CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- Crush cookies into crumbs, setting aside some crumbs for garnish.
- Add crushed cookies into a bowl and mix with melted butter.
- Pour crumbs into pie dish and pat down to form a crust.
- Bake crust for 5 minutes or until set.
- In a bowl mix the cream cheese and peanut butter until smooth.
- Add in the whipped cream and powdered sugar, mix again until smooth.
- Pour mixture over crust and smooth out the top.
- Refrigerate or freeze until set, about 1 hour.
- Sprinkle the top with remaining cookie crumbs.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams
CHOCOLATE CHIP PEANUT BUTTER PIE
Steps:
- HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
- BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
- BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.
CHOCOLATE CHIP PEANUT BUTTER PIE RECIPE
Learn how to make this Chocolate Chip Peanut Butter Pie, plus get tips for switching it up every time you make it. This is the best no bake pie recipe!
Provided by Dorothy Kern
Categories Dessert
Number Of Ingredients 7
Steps:
- Prepare desired pie crust and chill while preparing filling.
- Mix cream cheese with peanut butter until smooth, then mix in powdered sugar and vanilla until creamy.
- In another bowl, beat heavy whipping cream on high speed until stiff peaks form.
- Add whipped cream to peanut butter mixture and fold carefully and slowly until mixture comes together. Don't mix it too fast or the whipped cream will break, causing a wet and loose pie filling.
- Stir in chocolate chips. Spread filling in pie crust and chill at least 1 hour before slicing.
- Store covered in refrigerator for up to 4 days.
Nutrition Facts : ServingSize 1 serving, Calories 598 kcal, Carbohydrate 56 g, Protein 8 g, Fat 39 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 54 mg, Sodium 299 mg, Fiber 3 g, Sugar 34 g
CHOCOLATE PEANUT BUTTER PIE
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
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.
EASY PEANUT BUTTER PIE
This no-bake peanut butter pie is just about impossible to mess up, and who in their right mind could resist the killer combination of peanut butter and hot fudge?
Time 1h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts :
EASY CHOCOLATE CHIP PEANUT BUTTER PIE
Make and share this Easy Chocolate Chip Peanut Butter Pie recipe from Food.com.
Provided by j.rose.fischer
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
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.
PEANUT BUTTER-CHOCOLATE CHIP PIE
My husband, Joe, keeps telling me this pie could win a contest. It's very rich and sweet, but so good.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Combine wafer crumbs and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10 minutes. Cool., Meanwhile, in a large bowl, cream the peanut butter, cream cheese and sugar. Add vanilla. Fold in whipped topping and 1/2 cup chocolate chips. Spoon into cooled crust; chill for several hours. Sprinkle remaining chocolate chips on top. Store in refrigerator.
Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 47mg cholesterol, Sodium 343mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 3g fiber), Protein 8g protein.
PEANUT BUTTER CHOCOLATE BARS
5 Ingredient Peanut Butter Chocolate Bars. Super easy to make and extremley addicting! Takes less than 20 minutes to make and is no bake!
Provided by Kelley Simmons
Categories Dessert
Time 1h20m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 443 kcal, Carbohydrate 44 g, Protein 11 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 251 mg, Fiber 4 g, Sugar 29 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER PIE
A delicious chocolate peanut butter pie with a chocolate cookie crust, creamy no-bake peanut butter filling, topped with a gooey layer of chocolate ganache, crunchy toffee peanuts, and dollops of homemade whipped cream.
Provided by Beth Le Manach
Categories Desserts
Time 4h55m
Number Of Ingredients 13
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.
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- In a large bowl or food processor whisk together the flour, cocoa, sugar, baking powder and salt, make a well in the middle (or add to food processor) and add the egg, yolk and butter, mix with a fork or pulse to combine.
- When almost combined, move the dough to a lightly floured flat surface and knead gently until combined and smooth. Wrap dough in plastic and refrigerate 30 minutes.
- Remove from fridge (divide the dough in half, the unused dough may be frozen for future use) and place on a lightly floured surface, gently knead the dough a couple of times to soften it up. Roll out to 1/8" thickness (or a little thicker). Transfer to prepared pie plate, trim the dough of any extra dough then prick the dough all over.
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