Chocolate Cookie Crust Peanut Butter Pie Recipe By Tasty

CHOCOLATE PEANUT PIE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack. , For filling, beat the cream cheese, peanut butter, sugar, butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in refrigerator.

CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Crush cookies into crumbs, setting aside some crumbs for garnish.
• Add crushed cookies into a bowl and mix with melted butter.
• Pour crumbs into pie dish and pat down to form a crust.
• Bake crust for 5 minutes or until set.
• In a bowl mix the cream cheese and peanut butter until smooth.
• Add in the whipped cream and powdered sugar, mix again until smooth.
• Pour mixture over crust and smooth out the top.
• Refrigerate or freeze until set, about 1 hour.
• Sprinkle the top with remaining cookie crumbs.
• Slice and serve.
• Enjoy!

LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Place nuts in the bowl of a food processor and pulse until chunky.
• Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
• Add mixture to a greased pie tin and press down firmly to form the crust.
• Chill for 1 hour.
• In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
• Add filling to pie crust and smooth into an even layer.
• Top with dark chocolate chips.
• Chill for at least 1 hour.
• Enjoy!

CHOCOLATE PEANUT BUTTER PIE

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

Steps:

• Heat oven to 350°F Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.).
• In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
• Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
• In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

CHOCOLATE-PEANUT BUTTER COOKIE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, 3/4 cup chocolate chips, 3/4 cup butter, 1/4 cup plus 2 tablespoons brown sugar, vanilla, and salt in a bowl; stir until well combined. Turn into an ungreased 9-inch pie pan and press into the bottom and up the sides to form a crust.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 15 minutes.
• Meanwhile, combine powdered sugar, peanut butter, 1/4 cup plus 1 teaspoon water, and remaining 2 tablespoons butter in a bowl; beat with an electric mixer for 1 minute. Use a rubber spatula to scrape mixture into the cookie crust; press evenly to fill crust.
• Place remaining 1 cup chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Remove, stir, and microwave for 1 more minute. Remove and stir until smooth.
• Remove pie from the oven. Pour melted chocolate over top and spread with a knife to cover; swirl chocolate with a fork if desired.
• Let cool to room temperature, about 30 minutes. Refrigerate until set, about 2 hours. Let thaw slightly before serving.

CHOCOLATE PEANUT BUTTER PIE I

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.

PRETEND CHOCOLATE-PEANUT BUTTER PIE!

Steps:

• Mix together peanut butter and cool whip in the cool whip container. This works better if the cool whip isn't frozen.
• Put the peanut butter-cool whip mixture in the oreo pie crust, cover in the chocolate syrup, and freeze. Or don't!
• YUM!