CHOCOLATE PEANUT BUTTER PUDDING PIE
[DRAFT]
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
- Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
- When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
- To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.
PEANUT BUTTER BANANA CHOCOLATE PUDDING PIE
This is an easy pie I put together one weekend when I was craving peanut butter, chocolate and bananas. The peanut butter layer keeps the crust from getting soggy, so this pie keeps well - that is if it lasts long enough to have leftovers. Any single crust 9" pie shell will work - I prefer a baked crust, but a crumb crust is fine. Cooking time is pie chilling time.
Provided by galponetta
Categories Pie
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If using a baked pie crust, pre-bake in a 9" pan and cool before proceeding.
- If using a crumb crust, prepare a 9" pan accordingly.
- Mix cream cheese, peanut butter, powdered sugar and vanilla and blend until smooth using a mixer on medium speed.
- Gently spread the peanut butter mixture in an even layer into the prepared pie shell, including the sides of the pie crust. A rubber or silicone spatula works well.
- Press sliced bananas into the peanut butter mixture, "standing up" around the sides of the pie shell, and a layer in the bottom.
- Cook the pudding mix according to box directions, cool five minutes and then pour into pie shell over the bananas.
- Smooth the pudding, cover with plastic wrap, and chill at least 3 hours before serving.
- Serve topped with whipped cream or whipped topping.
Nutrition Facts : Calories 362.8, Fat 21.6, SaturatedFat 8, Cholesterol 25.3, Sodium 268, Carbohydrate 35.2, Fiber 2.4, Sugar 20.1, Protein 8.9
PEANUT BUTTER CHOCOLATE PUDDING PIE
Serve up a Peanut Butter Chocolate Pudding Pie. This dessert is made with graham crackers, chocolate pudding, peanut butter, COOL WHIP & more chocolate!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix dry pudding mix, 1/4 cup peanut butter and chocolate in medium saucepan; stir in milk. Bring to full boil on medium heat, stirring constantly.
- Pour into crust; cover surface with plastic wrap. Refrigerate 4 hours.
- Mix remaining peanut butter and COOL WHIP; dollop on dessert when ready to serve.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 22 g, Protein 7 g
CHOCOLATE PEANUT BUTTER PIE
Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!
Provided by Anna
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
- In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
- Top pies with whipped topping when ready to serve.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g
CHOCOLATE PEANUT BUTTER PIE II
Here's a pie for the non-bakers among us...no cooking skills needed...and it tastes great!
Provided by Sharon Baetcke
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
- Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 35.8 g, Cholesterol 0.6 mg, Fat 13.6 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 5.2 g, Sodium 260.3 mg, Sugar 18.8 g
CHOCOLATE & PEANUT BUTTER PUDDING PIE WITH BANANAS
I created this pie in tribute to Elvis, who was my favorite entertainer, and to Hershey, Pennsylvania, the town where I was born. -Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours. , Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.
Nutrition Facts : Calories 507 calories, Fat 28g fat (12g saturated fat), Cholesterol 20mg cholesterol, Sodium 418mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE-PEANUT BUTTER PIE
Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag 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.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE NUTTER BUTTER PUDDING PIE
Make and share this Chocolate Nutter Butter Pudding Pie recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 3h10m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into a medium bowl.
- Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
- Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
- Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
- Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Nutrition Facts : Calories 358.6, Fat 16.3, SaturatedFat 4.4, Cholesterol 7.2, Sodium 597.6, Carbohydrate 49.2, Fiber 1.5, Sugar 26.9, Protein 5.3
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