PEANUT BUTTER CHOCOLATE PIE
This is a very good recipe for peanut butter chocolate pie. Freeze this for storage or for a summer treat.
Provided by Diana Adcock
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 9
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
Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!
Provided by Anna
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g
PEANUT BUTTER CANDY BAR PIE
Peanut Butter Candy Bar Pie - an easy pie recipe filled with a giant peanut butter cookie and tons of candy bars. This is heaven on a plate!
Provided by Dorothy Kern
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Place your pie crust in a 9" pie plate and crimp the edges as desired. Chill until dough is ready.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in chocolate chips and chopped candy pieces. (I used Kit Kat and Butterfingers.)
- You can also use a hand mixer for this recipe, if you prefer.
- Press cookie dough into the prepared pie crust. Press additional candy on the top, if desired. (I pressed more chocolate chips, Butterfingers, Kit Kats, and Rolos on top.)
- Cover edges of the pie with a pie shield or strips of foil. Bake for about 35-45 minutes, removing the pie shield about 10 minutes prior the pie finishing baking.
- Cool completely before slicing and serving. Serve it room temperature or warm, plain or with ice cream or whipped cream.
- Store covered for up to 3 days or slice and freeze for up to one month.
Nutrition Facts : ServingSize 1 /8 Slice of Pie, Calories 701 kcal, Carbohydrate 74 g, Protein 11 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 59 mg, Sodium 2769 mg, Fiber 5 g, Sugar 51 g
PEANUT BUTTER PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 4h28m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1 (9-inch) baked chocolate cookie pie crust
- Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
- Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
- In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
- Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
- If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.
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.
PEANUT BUTTER-CHOCOLATE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
PEANUT BUTTER CANDY PIE
Make and share this Peanut Butter Candy Pie recipe from Food.com.
Provided by Vamy7913
Categories Dessert
Time 20m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a microwave safe bowl, heat the butter and marshmallows together on high for 1 minute; stir until marshmallows are melted.
- Add the cereal; mix well.
- Press onto the bottom and up the sides of two greased 9 inch pie plates.
- In a microwave safe bowl or heavy saucepan, melt chocolate kisses; stir until smooth.
- Spread over prepared crusts.
- Sprinkle with coconut and candy pieces; press down lightly.
- Let stand until chocolate is set.
- Cut into slices.
Nutrition Facts : Calories 304.7, Fat 13.7, SaturatedFat 8.3, Cholesterol 10.8, Sodium 172.9, Carbohydrate 42.5, Fiber 1.4, Sugar 28.6, Protein 5
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