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.
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 PIE WITH CHOCOLATE GANACHE
Rich and delicious; a real favourite for those who like a peanut butter/chocolate flavour combination.
Provided by Lennie
Categories Pie
Time 5h38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Make crust first.
- In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
- Bake until firm and solid; 8 minutes.
- Let cool.
- Now make filling.
- In medium-sized bowl, whip cream.
- Place in fridge until you need it.
- Now, in a large bowl, beat softened cream cheese until fluffy.
- Next, beat in peanut butter, then butter and vanilla.
- Beat in icing sugar until nice and fluffy.
- Retrieve whipping cream from fridge.
- Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
- Use a light hand-- but you don't want any streaks of cream to show either.
- Fill baked crust with peanut butter mixture.
- Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
- To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
- In a small pot, heat cream just until bubbles form.
- Pour over chocolate and stir until chocolate melts.
- Let cool, then spread over pie.
- Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
- I tilt them so the inside shows.
- Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.
Nutrition Facts : Calories 443.6, Fat 34.9, SaturatedFat 16.4, Cholesterol 67.1, Sodium 304.5, Carbohydrate 27.4, Fiber 1.9, Sugar 17.8, Protein 8.6
CHOCOLATE PEANUT BUTTER BANANA CREAM PIE
Provided by Anne Thornton, Host of Dessert First
Time 4h10m
Yield 1 (9-inch) pie
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.
- Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.
- Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.
- Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.
- Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Beat the cream cheese and confectioners'sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until fully incorporated. In a separate bowl, beat the heavy cream until stiff peaks form. Working in batches, taking care not to deflate the whipped cream, fold a large spoonful of whipped cream into the peanut butter mixture. Fold in the remaining cream in 2 additions.
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.
CHOCOLATE - PEANUT BUTTER PIE
Another recipe from the Fiddlehead restaurant in Juneau! Incredibly rich, absolutely wonderful; this pie sends peanut butter fans into ecstasy. Prep time includes chilling time. This makes enough for two 9-inch pies or one large 10 inch pie...really depends on the depth of your pie plate.
Provided by Galley Wench
Categories Pie
Time 4h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Preheat oven to 350°F and place rack in center of oven.
- Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
- Press evenly into pan and bake for 10-15 minutes.
- Chill Crust.
- Ganache:.
- Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
- Whisk together until smooth.
- Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
- Refrigerate.
- Filling:.
- In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
- Add milk, peanut butter, and vanilla.
- Beat until well mixed.
- In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
- Spoon gently into chilled crust; using a spatula to smooth surface of pie.
- Refrigerate for at least 4 hours.
- Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
- Serve at once.
- (Rumored to be even better the second day--like there is ever any left over!).
Nutrition Facts : Calories 716.7, Fat 54.5, SaturatedFat 26.2, Cholesterol 109, Sodium 371.6, Carbohydrate 51.8, Fiber 3.2, Sugar 36.8, Protein 12.2
CHOCOLATE PEANUT BUTTER PIE
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 17
Steps:
- 1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.
- 2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
- 3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.
- 4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 800, Fat 61 grams, SaturatedFat 27 grams, Cholesterol 150 milligrams, Sodium 380 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 16 grams
CHOCOLATE PEANUT BUTTER PIE I
This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Debby
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
- In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
- Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
- Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.
Nutrition Facts : Calories 860.8 calories, Carbohydrate 67.8 g, Cholesterol 167.9 mg, Fat 63.1 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 27.9 g, Sodium 537.9 mg, Sugar 52.7 g
CHOCOLATE PEANUT BUTTER PIE VI
Sweet, chewy chunks of peanut butter lie like buried treasures under a layer of chocolate custard. You can top this pie with meringue to make it extra spectacular.
Provided by SAUNDRA
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
- Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.
- In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.4 g, Cholesterol 111.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 5.5 g, Sodium 264.3 mg, Sugar 39.4 g
CHOCOLATE-PEANUT BUTTER PIE
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.
- Filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla.
- In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
- Garnish: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing.
LAYERED CHOCOLATE-PEANUT BUTTER PIE
This is a new recipe that I made for my wife because she was could not find one she liked. Everyone who has tasted it loved it. I hope that I have documented enough of it for other people to try it.
Provided by Russell Barton
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
- Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
- Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
- Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
- Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.
Nutrition Facts : Calories 801.2 calories, Carbohydrate 58.1 g, Cholesterol 76.1 mg, Fat 61.2 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 27.6 g, Sodium 530.2 mg, Sugar 39.9 g
CRUNCHY PEANUT BUTTER & CHOCOLATE PIE
This pie is VERY peanut buttery! It doesn't have to be crunchy, but it's good that way. I love the combination of the different layers (both their taste and texture) in this heavenly pie. Plus, and this is a BIG plus for me, it's simple! Oh, and it is a pretty little pie, too! (Cook time listed is for chilling.)
Provided by Soup Fly
Categories Pie
Time 1h15m
Yield 2 pies
Number Of Ingredients 6
Steps:
- Measure peanut butter into a bowl.
- Heat peanut butter in microwave for 20 seconds.
- Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
- Let remaining peanut butter (approx 1/2 cup) cool.
- Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
- Divide pudding mixture in half and pour one half over each pie.
- Mix whipped topping and remaining peanut butter until blended.
- Spread one half of whipped topping mixture over each pie.
- Sprinkle peanuts on top of pies.
- Refrigerate 1 hour or until well-chilled.
- Serve and ENJOY!
Nutrition Facts : Calories 3116.8, Fat 209.2, SaturatedFat 67, Cholesterol 7.4, Sodium 2570.4, Carbohydrate 260.4, Fiber 20.7, Sugar 147.9, Protein 78
PEANUT BUTTER CHOCOLATE PIE
Save some room for the meal''s grand finale, a real super-star of a dessert, Peanut Butter Chocolate Pie. From Sara Walker of Roanoke Rapids, North Carolina, this pie is simply divine. Says Sara, "This is always a family reunion favorite. Kids love it!" And there's certainly lots to love; it's creamy and really full of peanut and chocolate flavors. Also, it only has 5 ingredients, and with just 15 minutes of chilling time necessary, this pie's ready before you know it!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping., Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 364 calories, Fat 17g fat (9g saturated fat), Cholesterol 5mg cholesterol, Sodium 388mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
LAYERED CHOCOLATE AND PEANUT BUTTER PIE
A chocolate cookie pie crust gets layered with chocolate pudding, a creamy peanut butter filling and COOL WHIP in this luscious no-bake pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust.
- Whisk peanut butter and 1-1/2 cups COOL WHIP until blended; spread over pudding layer in crust.
- Add remaining COOL WHIP to remaining pudding; stir until blended. Spread over peanut butter layer in crust. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
Meet a mouth watering sensation with our Peanut Butter-Chocolate Banana Cream Pie. This Peanut-Butter Chocolate Banana Cream Pie is one not to be missed.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
- Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
- Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER CHOCOLATE MUD PIE
This is the best Peanut Butter Pie I have ever tried. My brother-in-law works in a bakery, and developed this. It is rich enough, you can only have a small sliver. Well worth cheating on the diet. I usually double the recipe and put it into a glass rectangle pan.
Provided by joannaf73
Categories Pie
Time 33m
Yield 1 Pie, 16 serving(s)
Number Of Ingredients 10
Steps:
- Making crust:.
- In large bowl combine cookie crumbs, sugar, and melted butter until combined.
- Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan).
- Making the Filling:.
- Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form.
- Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed.
- Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined.
- Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined.
- Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours.
- Making the Topping:.
- In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth.
- Pour over the top.
- Refrigerate for 3 hours and serve.
- TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.
PEANUT BUTTER PIE (NO-BAKE)
With only a few ingredients, this Peanut Butter Pie is a great no-bake dessert that will satisfy your chocolate and peanut butter cravings!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Place the Oreos in a food processor and process until they are fine crumbs.
- Stream in the butter while pulsing.
- Press this into the bottom of a 9-inch pie plate. Make sure to really pack in the crumbs, I like to use the bottom of a flat measuring cup to do this.
- Place the pie plate into the freezer for 30 minutes.
- Place the heavy cream in a large bowl and whip to stiff peaks, set aside.
- Place the cream cheese into a large bowl and whip with an electric hand mixer until smooth.
- Add the peanut butter and whip until smooth.
- Add the powdered sugar a little at a time with the vanilla until combined.
- Fold in the whipped cream until there are no streaks left.
- Pour the peanut butter mixture into the crust and smooth out the top. Cover with plastic wrap and place in the fridge for at least 4 hours until set or overnight. Slice and serve with your favorite toppings.
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