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.
BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Categories Cake Microwave Chocolate Dairy Nut Dessert Bake Freeze/Chill Kid-Friendly Backyard BBQ Peanut Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
- Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
- Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
CHOCOLATE MOUSSE PIE
Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST
This pie is so easy to make, if you love peanut butter, then you will love this pie! This recipe makes two pies, but they can be frozen, if you plan on freezing, then use only Cool Whip topping not whipped cream for the topping. You can sprinkle any kind of chopped peanut butter chocolate bar on top of the pie, in place of just grated chocolate. Plan ahead the pies need to chill for a minimum of 4 hours or freeze.
Provided by Kittencalrecipezazz
Categories Pie
Time 4h
Yield 2 (9-inch) pies
Number Of Ingredients 10
Steps:
- In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
- Mix in confectioner's sugar.
- Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
- Divide evenly between the two prepared crusts.
- Top with whipped cream or more Cool Whip topping.
- Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
- Chill for a minimum of 4 hours before serving.
PEANUT BUTTER CHOCOLATE MOUSSE PIE
Sensational pie. Satiny peanut butter layer topped with chocolate mouse, garnished with peanut butter chips.
Provided by littleturtle
Categories Pie
Time 3h5m
Yield 8-9 serving(s)
Number Of Ingredients 14
Steps:
- Beat peanut butter, cream cheese, powdered sugar, and milk until very smooth.
- Spread mixture evenly in pie crust.
- In a small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften.
- Add boiling water; stir until gelatin is completely dissolved.
- Cool slightly.
- Mix sugar with cocoa; then add whipping cream and vanilla.
- Beat at medium speed until stiff.
- Pour in gelatin mixture, beating until well blended.
- Spread evenly over peanut butter layer.
- Refrigerate for several hours.
- Garnish with peanut butter chips.
- Store, covered, in Refrigerator.
Nutrition Facts : Calories 682.2, Fat 49.1, SaturatedFat 17, Cholesterol 54.4, Sodium 456.9, Carbohydrate 51.4, Fiber 4.8, Sugar 34.3, Protein 17.2
CHOCOLATE MOUSSE
Each mouthful of this dessert is a marvel: as light as a meringue pie topping, but with the eggy silkiness of a creamy chocolate custard. This mousse has a particularly airy texture, but is still a little rich from the bittersweet chocolate, which makes it the ideal not-too-sweet dessert. Because the mousse develops an even deeper flavor over time, it's perfect for parties. You can make it up to five days ahead of time and serve it straight from the refrigerator.
Provided by Genevieve Ko
Categories custards and puddings, parfaits and trifles, dessert
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
- While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
- Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
- Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
- Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
- Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
- If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.
PEANUT BUTTER MOUSSE PIE
Make this easy, no-bake peanut butter pie! With a fluffy mousse filling and a chocolate cookie crust, it will satisfy your deepest peanut butter craving! https://bakingamoment.com/peanut-butter-pie/
Provided by Gagoo
Categories Pie
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- TO MAKE THE OREO COOKIE CRUST:.
- Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
- Pour in the melted butter and stir together until evenly mixed.
- Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan.
- Refrigerate for 10 minutes.
- TO MAKE THE PEANUT BUTTER MOUSSE FILLING:.
- Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip.
- Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks.
- Transfer the mousse to the prepared pie crust and smooth into an even layer.
- TO TOP THE PIE:.
- Whip the cream and powdered sugar together until the cream holds soft peaks.
- Top the pie with whipped cream, and garnish with nuts and chocolate shavings (if desired).
- Chill the pie for at least 2 hours or until firm.
- Recipe Notes: Run a veggie peeler down the side of a chocolate bar to make chocolate shavings.
Nutrition Facts : Calories 861.9, Fat 69, SaturatedFat 33.1, Cholesterol 152.9, Sodium 597.7, Carbohydrate 53.2, Fiber 2.9, Sugar 37.4, Protein 14.5
PEANUT BUTTER AND CHOCOLATE MOUSSE PIE
This recipe is from an email from the www.hersheys.com website. The cook time listed is really for refrigeration time.
Provided by senseicheryl
Categories Pie
Time 8h10m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
Nutrition Facts : Calories 700.9, Fat 44.5, SaturatedFat 20.9, Cholesterol 73, Sodium 343.4, Carbohydrate 62.5, Fiber 4.3, Sugar 40, Protein 13.9
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- Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
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