FROZEN CHOCOLATE PEANUT BUTTER PIE
Frozen Chocolate Peanut Butter Pie is an easy no bake dessert with three layers... cookie crust, peanut butter cheesecake and creamy chocolate gelato (with peanut butter cups stuffed inside!).
Provided by Julie Clark
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Using a food processor, crush the cookies until they are in fine crumbs.
- Pour the crumbs in a bowl and add the melted butter. Mix well.
- Spray the bottom of a 10" springform pan with cooking spray.
- Press the cookie crumbs firmly in the bottom of the prepared pan.
- In a large bowl, cream together the cream cheese and peanut butter using a hand mixer.
- Add in the powdered sugar and mix well.
- Add the whipped topping and fold together using a rubber spatula until it is completely mixed in.
- Spread the peanut butter mixture over the cookie crust.
- Sprinkle 1 1/2 cups of chopped candies overtop the peanut butter mixture.
- Spread the softened chocolate gelato over the candies, making an even layer.
- Sprinkle the remaining candies over the gelato and press them down gently into the gelato.
- Cover the pie with plastic wrap and freeze for at least 4-5 hours, or until it is firm.
- Remove the pie from the freezer 10-2o minutes before serving so it is easier to slice.
- Serve with whipped cream, if desired.
Nutrition Facts : Calories 753 kcal, Carbohydrate 80 g, Protein 13 g, Fat 45 g, SaturatedFat 21 g, Cholesterol 66 mg, Sodium 490 mg, Fiber 3 g, Sugar 63 g, ServingSize 1 serving
FROZEN PEANUT BUTTER PIE
A frozen peanut butter pie with a graham cracker crust and ganache topping.
Provided by Liz Berg
Categories Pies
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together graham cracker crumbs, sugar and butter.
- Press on bottom and up sides of a greased 9 inch pie plate firmly and freeze.
- In a cold bowl, whip the cream to peaks and place in the refrigerator.
- Beat together cream cheese and sugar.
- Add peanut butter and vanilla and mix well.
- Fold in the whipped cream (I use the mixer to get the mixture smooth).
- Pour in pie and freeze.
- To make the ganache, boil cream and pour over the chocolate chips. Cover 1 min, whisk until smooth. Let cool at room temperature before topping the pie.
- Pour over top of pie and spread.
- Chill in freezer again.
- To cut, use a hot, dry knife. The slices can be difficult to remove, so you may need to run a spatula under the crust after removing the first slice.
Nutrition Facts : Calories 655 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 50 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 slice, Sodium 307 milligrams sodium, Sugar 36 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
FROZEN CHOCOLATE PEANUT BUTTER PIE
This Frozen Chocolate Peanut Butter Pie is so delicious and nobody believes me when I tell them it's healthy! This no-bake pie uses no refined sugar, is gluten free, and can easily be made dairy free. It has no eggs so it can easily be made Vegan if you choose the dairy free route. It's the perfect dessert for anyone, and great for a group of people who may have food restrictions.
Provided by Katie Shmelinski
Number Of Ingredients 18
Steps:
- Start by putting 1 cup of dates into a bowl and pour boiling water over top of them. Let those soak for 15 minutes to use for your peanut butter filling.⠀⠀⠀⠀⠀
- Place all of the base layer ingredients in a food processor or high speed blender and pulse/blend until it resembles course sand.
- Place the filling in a parchment lined 9inch round or square pan and push down firmly into the pan.
- Strain the dates that have been soaking and place all of the filling ingredients into the same food processor/blender and blend until incorporated. Scraping down the sides as needed.
- Then pour the peanut butter filling on top of the base.
- Heat your milk (or coconut milk) just to a boil, then remove from heat (or you can heat it up in the microwave) and and then stir in your chocolate chips.
- All the rest of the chocolate topping ingredients and whisk until smooth.
- Pour chocolate topping on top of your peanut butter filling.
- To finish, add chopped peanuts and chocolate chips on top! (Optional).
- Transfer to your freezer until it's set. It will take at least 3 hours to freeze.
FROZEN CHOCOLATE-PEANUT BUTTER POPS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 20
Number Of Ingredients 9
Steps:
- Put 4 ounces chocolate in a medium bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Add the vanilla and salt and whisk until smooth; set aside to cool to room temperature.
- Combine the remaining 1 cup heavy cream, the confectioners' sugar and peanut butter in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches until just incorporated but still airy. Freeze until the mixture is firm enough to scoop, about 30 minutes.
- Lightly coat a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop balls of the frozen mousse onto a parchment-lined baking sheet (about 1 heaping tablespoon per ball). Gently press a lollipop stick halfway into each ball. Freeze until firm, at least 1 hour.
- Meanwhile, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth; set aside to cool.
- Put the peanuts in a small bowl. Loosen the mousse balls from the baking sheet with a small offset spatula. One at a time, dip the balls into the melted chocolate, letting the excess drip back into the bowl. Return to the baking sheet and sprinkle with the peanuts while the chocolate is still wet. Return to the freezer until ready to serve.
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.
FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)
if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.
Provided by Deantini
Categories Pie
Time 2h30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
- Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
- Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
- Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
- (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1
EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)
This tastes like a cold peanut butter cup and takes only minutes to make, not only is this a lower fat recipe it is extremely delicious, of coarse you can go the full-fat route but this tastes just as good! Magic shell is found near the ice cream cones in your grocery store, it hardens when drizzled on top of ice cream or anything completely frozen, make certain to purchase the ready-made 4-ounce containers of chocolate pudding for this. Cooking time is freezing time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 14m
Yield 6-8 serving(s)
Number Of Ingredients 5
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!).
FROZEN PEANUT BUTTER PIE
From Louise Haglers Tofu Cookery. The original recipe called for 1/2 cup honey. Use liquid sub in place if you do not consume honey.
Provided by That is Dr House to
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Blend the ingredients in a blender until smooth.
- Pour into pie shell.
- Freeze.
- When ready to eat? Thaw for 10 minutes and serve.
Nutrition Facts : Calories 465.2, Fat 37.3, SaturatedFat 7.4, Sodium 356.2, Carbohydrate 22.3, Fiber 3.1, Sugar 4.1, Protein 13.6
FROZEN PEANUT BUTTER TURTLE PIE
Transform a beloved candy recipe into a remarkable frozen dessert with our Frozen Peanut Butter Turtle Pie recipe. While peanut butter and chocolate are the driving flavors in Frozen Peanut Butter Turtle Pie, the caramel and chopped pecans really set it apart.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.
- Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.
- Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FROZEN PEANUT BUTTER PIE
If you don't feel like making the crust, try using a pre-packaged 'chocolate crunch crust'- but I've never tried it so I'm not sure how it would turn out. Cooking time is freezing time.
Provided by Bake-a-holic
Categories Peanut Butter Pie
Time 4h20m
Yield 9 inch pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For CRUST:.
- In heavy saucepan over low heat, melt butter and chips.
- Remove from heat; gently stir in cereal until completely coated.
- Press on bottom and up sides to rim of buttered 9 inch pie plate.
- Chill 30 minutes.
- For FILLING:.
- In large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in milk and peanut butter until smooth.
- Stir in lemon juice and vanilla.
- Fold in whipped cream.
- Spread mixture into crust.
- Drizzle fudge topping over pie.
- Refrigerate 4-5 hours until firm.
Nutrition Facts : Calories 804.7, Fat 53.9, SaturatedFat 27.4, Cholesterol 109.5, Sodium 511.3, Carbohydrate 73, Fiber 3.6, Sugar 52.5, Protein 15.2
FROZEN PEANUT BUTTER PIE WITH CHOCOLATE CRUST
Taken from my favorite peanut butter desserts folder. This pie has to be frozen at least 7 hours before slicing. Just a tip, remove from freezer just before fully frozen, then slice with a sharp knife, and return to freezer to freeze completely, it's a lot easier then slicing it when it is completely frozen. To save time, beat the whipping cream well in advance and refrigerate until ready to use for this recipe. The peanut butter/cream cheese mixer is quite thick, so if you have a stand mixer I suggest to use it for this. Peanut butter lovers will love this pie!
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size bowl using a electric mixer, beat 1-3/4 cups whipping cream until very stiff peaks form; then refrigerate while making the rest of the pie.
- In another bowl, beat together the softened cream cheese, peanut butter, vanilla and 1 cup sugar until very smooth (about 5-6 minutes, the mixture will be thick).
- Gently FOLD in the whipped cream into the peanut butter mixture.
- Spoon the filling into prepared crust.
- Sprinkle the chopped chocolate bars over the peanut butter/cream filling.
- Place in the freezer until very firm (about 7 hours).
Nutrition Facts : Calories 564.8, Fat 37.7, SaturatedFat 13.2, Cholesterol 41.4, Sodium 436.5, Carbohydrate 49.1, Fiber 2.4, Sugar 35.4, Protein 12.1
FROZEN PEANUT PARFAIT PIES
People will think you went to a lot of trouble to make these luscious pies, but with just six ingredients, they're quite simple to make. The crowd-pleasing dessert will be the hit of any potluck or party. -Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.
Nutrition Facts : Calories 492 calories, Fat 28g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.
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