Ww Chocolate Chip Peanut Butter Pie Food

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.

EASY CHOCOLATE CHIP PEANUT BUTTER PIE

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.

CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
• gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
• Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
• Cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
• (NOTE: If you prefer a firmer texture let chill overnight.).

FROZEN CHOCOLATE CHIP-PEANUT BUTTER PIE

Steps:

• Stir together powdered peanut butter and 1/2 cup water in a medium bowl until smooth. Stir in yogurt, 3 tbsp confectioners' sugar, and salt. Set aside.
• Combine dry milk, 1/3 cup water, and egg white in a large bowl and beat with electric mixer on high speed until mixture is very thick, 3 to 4 minutes, stopping once or twice to scrape down side of bowl. Beat in remaining 3 tbsp confectioners' sugar, 1 tbsp at a time. Beat in lemon juice and vanilla. Continue beating until mixture is very thick and light (it should be the consistency of sour cream).
• Gently stir dry milk mixture into powdered peanut butter mixture. Fold in 3 tbsp chocolate chips. Spoon mixture into crust and spread evenly; sprinkle with remaining 4 tbsp chocolate chips. Cover with plastic wrap and freeze until completely frozen, at least 4 hours or up to 2 days. Let pie soften at room temperature 15 minutes before serving. Cut into 12 wedges.
• Serving size: 1 wedge

WW CHOCOLATE CHIP PEANUT BUTTER PIE POINTS+ 9

Steps:

• In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
• Spoon peanut butter mixture into prepared pie crust and smooth top. Chop remaining tablespoon of chocolate chips; sprinkle over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Yields 1 piece per serving.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Filler Layer 1: Add 2/3 cup dry milk powder to the vanilla pudding mix.
• Stir in 1 1/2 cup cold water until smooth.
• Beat in the peanut butter.
• Spread in bottom of the graham cracker crust.
• Filler Layer 2: Add 2/3 cup dry milk powder to the chocolate pudding mix.
• Stir in 1 1/4 cup cold water.
• Mix until smooth.
• Pour on top of the Peanut Butter layer.
• Top with 2 cup of whipped cream.
• Garnish with chocolate curls from the chocolate candy.
• Chill.

SOUTHERN PEANUT BUTTER CHOCOLATE CHIP PIE

Steps:

• preheat oven to 375 degrees F.
• Beat sugar salt and syrup until well combined.
• Incorporate the peanut butter, eggs, chocolate chips, and vanilla; stir until smooth.
• Bake 40-50 minutes, until crust is golden. (tip: center of pie might still be soft, but it will firm as pie cools.).
• Cool slightly, refrigerate until served. Enjoy!

CHOCOLATE PEANUT BUTTER WEIGHT WATCHER FRIENDLY PIE (3 PTS)

Steps:

• Mix peanut butter with honey and microwave on high for 20 seconds.
• Stir in the crushed cereal immediately after removing from microwave.
• Place mixture in a 9" pie pan and spread flat(with hands)to make the bottom crust.
• Combine pudding mix and milk in a seperate bowl. After mixing, pour pudding over the prepared crust and refrigerate for 2 hours.
• Remove from refrigerator and cut into 8 equal size pieces.
• Top each piece with a tbsp of lite cool whip (optional).