Chocolate Peanut Butter Pie Ree Drummond Recipes

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BANANA CREAM PIE



Banana Cream Pie image

Provided by Food Network Kitchen

Time 3h25m

Yield 8-10 servings

Number Of Ingredients 13

10 sugar cones
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons unsalted butter, melted
2 cups plus 2 tablespoons whole milk
4 large eggs, separated
3/4 cup plus 1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup cornstarch
2 tablespoons cold unsalted butter, cut into small pieces
3 ounces semisweet chocolate, finely chopped
2 bananas, sliced into 1/4-inch-thick rounds
1/4 teaspoon cream of tartar

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely.
  • Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently.
  • Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly.
  • Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour.
  • Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes.
  • Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes.

PEANUT BUTTER-CHOCOLATE PIE



Peanut Butter-Chocolate Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, melted, plus more for the pie plate
9 whole graham crackers (1 sleeve), roughly broken
1/4 cup cocktail peanuts
1/2 cup mini chocolate chips
1/4 cup cold heavy cream
1 cup creamy peanut butter (not natural)
8 ounces cream cheese, at room temperature
1/3 cup whole milk
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
Shaved chocolate, for topping

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.

LADD'S CHOCOLATE PIE



Ladd's Chocolate Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 egg yolks, beaten with a fork
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons butter
2 teaspoons vanilla
1 baked pie shell (store-bought is fine)
Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles
Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles

Steps:

  • In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set.
  • Serve plain to Ladd, serve topped with everything for Ree!

CHOCOLATE PEANUT BUTTER PIE (REE DRUMMOND)



Chocolate Peanut Butter Pie (Ree Drummond) image

Wow...We had this last night and it's a peanut butter lovers dream. The filling is like a peanut butter mousse.

Provided by luvmybge

Categories     Dessert

Time 22m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

25 Oreo cookies
4 tablespoons butter, Melted
1 cup creamy peanut butter
1 (8 ounce) package softened cream cheese
1 1/4 cups powdered sugar
1 (8 ounce) package Cool Whip, Thawed

Steps:

  • Crust:.
  • Crush the Oreos until they're fine crumbs. I used my food processor for this.
  • Pour melted butter over the top and stir with a fork to combine.
  • Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
  • Remove from oven and allow to cool completely.
  • Filling:.
  • Beat the peanut butter with the cream cheese until smooth.
  • Add powdered sugar and beat until smooth.
  • Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
  • Pour filling into crust, evening out the top with a knife or spatula.
  • Chill for at least an hour before serving.
  • Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!

CHOCOLATE PEANUT BUTTER PIE - BARS



Chocolate Peanut Butter Pie - Bars image

Really easy to make and everyone loves it. I received a few pieces of this from my friend - had to have the recipe! It is really more of a pie but can be cut in squares (like a bar). Must be refrigerated. Makes one 9x13 pan or two 8-inch pies.

Provided by Messy44

Categories     Pie

Time 15m

Yield 20 to 24 pieces, depending on size

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup margarine, melted
1/4 cup sugar
1 cup creamy peanut butter
3/4 cup butter
2 cups powdered sugar
1 1/2 cups milk
1 (4 ounce) package instant chocolate pudding mix
8 ounces frozen whipped topping

Steps:

  • Mix crust ingredients and press into a 9x13 greased baking pan (or use 2 8-inch pie pans). Bake at 350 for 10 minutes. Remove and cool.
  • Microwave peanut butter and butter until soft, mix until well blended. Stir in powdered sugar until soft dough forms. Carefully spread over cooled crust.
  • In small bowl, mix milk and pudding mix. Spread over peanut butter layer. Chill until firm, several hours or overnight.
  • Top with whipped topping. Garnish with shaved chocolate, if desired.
  • May substitute pre-made graham cracker crust if desired.

Nutrition Facts : Calories 338.2, Fat 22.5, SaturatedFat 9.6, Cholesterol 20.9, Sodium 303.1, Carbohydrate 31.8, Fiber 1.2, Sugar 23.5, Protein 4.8

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Make and share this Chocolate Peanut Butter Pie recipe from Food.com.

Provided by Sisty Gin

Categories     Pie

Time 10m

Yield 9 serving(s)

Number Of Ingredients 6

1/2 cup Rice Krispies
4 tablespoons reduced-fat peanut butter
1 tablespoon honey
1 package sugar-free instant chocolate pudding mix
2 cups skim milk
4 tablespoons Cool Whip Free (optional)

Steps:

  • Mix peanut butter and honey together and microwave on high for 20 seconds.
  • Stir in Rice Crispies.
  • Press in a 9-inch square pan (or pie pan).
  • Mix pudding with milk.
  • Pour pudding into crust.
  • Refrigerate 2-3 hours.
  • Cut pie into 9 sections.
  • Top each section with lite Cool Whip.

Nutrition Facts : Calories 85.7, Fat 2.9, SaturatedFat 0.7, Cholesterol 1.1, Sodium 180.1, Carbohydrate 11.4, Fiber 0.7, Sugar 2.7, Protein 4.4

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

I really love this recipe, which I found on the web. It's so fast, simple and easy, with very few steps, and great for the summer or busy days because it's a no-bake pie (the ingredients are melted right in the microwave. It's also a bit different than most similar recipes, as it uses marshallows instead of heavy cream or whipped topping. I've often made it when I needed something last-minute, as it's ready to serve with just a few hours of chilling. It's great with some whipped topping or whipped cream, or even just on its own. One time I was short on chocolate chips and used 1/2 cup instead of a full cup, and added about a 1/3 cup of unsweetened cocoa powder, an extra tablespoon of sugar, and about 1/2 tablespoon of butter to make up the diffference, and it still came out great. Since then, even with the full cup of chips, I still add a little cocoa powder, butter and extra sugar for the extra bit of chocolate flavor, but that's compleely optional. It's wonderful without those additions. I hope you enjoy it as much as we have.

Provided by Catwhispers

Categories     Pie

Time 10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

3 tablespoons cornstarch
1/3 cup sugar
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 cup miniature marshmallow
1 1/2 tablespoons unsweetened cocoa powder (optional)
1 teaspoon sugar (optional)
1 teaspoon butter (optional)
1 (9 inch) graham cracker pie crust
whipped topping (to garnish) (optional) or whipped cream (to garnish) (optional)

Steps:

  • In a medium-sized microwave-safe bowl, combine the cornstarch, sugar and salt. Whisk in the milk well, then microwave on high for 2 minutes and stir. Continue microwaving for 1-2 minutes at a time, stirring after each increment, until the mixture is hot and thickened, about 6-7 minutes. (You can also simply heat it in a saucepan on a low to medium-low heat, stirring constantly until thickened, whch I often do.).
  • Carefully remove from the microwave (or from the heat) and immediately add in the vanilla, chips, peanut butter and marshmallows. (If you'd like to add te additional cocoa, butter and sugar, you can add it at this point.)
  • Stir well until all the ingredients are melted and the mixture is smooth.
  • Pour into the pie crust and chill for at least 3 hours before serving.

Nutrition Facts : Calories 447.1, Fat 24.1, SaturatedFat 8.3, Cholesterol 8.5, Sodium 427.7, Carbohydrate 54.9, Fiber 2.7, Sugar 36.4, Protein 8.3

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