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.
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.
CHOCOLATE CHESS PIE I
This is a very easy pie to make, and it tastes wonderful!
Provided by Karin Christian
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
- Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 51.1 g, Cholesterol 67.8 mg, Fat 16.3 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 7 g, Sodium 198 mg, Sugar 39.8 g
CHOCOLATE CHESS PIE II
This is so easy and absolutely delicious!
Provided by Susan Bern
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
- Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 50.8 g, Cholesterol 66.8 mg, Fat 16.1 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 6.9 g, Sodium 194.3 mg, Sugar 39.5 g
PEANUT BUTTER CHESS PIE RECIPE - (4.2/5)
Provided by á-43062
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Place pie crust in 9" pie plate and crimp edges as desired. Chill until ready to fill. Whisk together butter and peanut butter. If the peanut butter is too stiff to whisk, microwave it for about 20-30 seconds. Whisk in eggs, sugar, cornmeal, flour, vinegar, and vanilla. Pour into prepared pie shell. Bake for 35-45 minutes, until crust is browned and top of pie is browned. It will still jiggly slightly in the middle. Mine took 40 minutes. Cool completely before cutting. Serve with whipped cream or ice cream, or chocolate sauce. Notes: - Cover the edges of the pie crust with strips of foil before baking. Remove about 15 minutes before the pie is done so that the crust will get golden but not too dark. - Add 1 cup of chocolate chips for a peanut butter chocolate delight!
CHOCOLATE CHESS PIE
This is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. - Ann Dickens, Nixa, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
Nutrition Facts : Calories 436 calories, Fat 22g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 240mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER CHESS PIE
From the Love and Olive Oil blog; posted here for safekeeping.... sounds absolutely amazing! Prep time includes 2 hours cooling time in refrigerator.
Provided by Raquel Grinnell
Categories Pie
Time 3h50m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Lightly butter the bottom and sides of a 9-inch springform pan or spray with nonstick spray. Combine cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture into prepared pan. Place pan on a cookie sheet (to prevent any butter from leaking onto your oven floor) and bake for 7 to 8 minutes or until set. Remove from oven and cool completely.
- Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water (the bowl should sit over, but not touch the water). Remove from heat and whisk in sugar, followed by vanilla and salt. Whisk in eggs, one at a time, until smooth.
- Spread peanut butter in an even layer in the bottom of the cooled crust. Pour in filling and bake (again setting the pan on a cookie sheet) for 40 to 50 minutes or until the pie is set and shiny on top, but still slightly jiggly in the center. Let cool to room temperature then refrigerate for at least 2 hours until fully set. Slice and serve with freshly whipped cream or vanilla ice cream.
Nutrition Facts : Calories 554.5, Fat 37.6, SaturatedFat 19.5, Cholesterol 114.4, Sodium 327.7, Carbohydrate 55, Fiber 5.1, Sugar 39.8, Protein 9.9
CHOCOLATE PEANUT BUTTER CHESS PIE
Steps:
- Preheat oven to 325 degrees F. Lightly butter the bottom and sides of a 9-inch springform pan or spray with nonstick spray. Combine cookie crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture into prepared pan. Place pan on a cookie sheet (to prevent any butter from leaking onto your oven floor) and bake for 7 to 8 minutes or until set. Remove from oven and cool completely. Melt chocolate and butter together in a double boiler or a heatproof bowl set over a pot of gently simmering water (the bowl should sit over, but not touch the water). Remove from heat and whisk in sugar, followed by vanilla and salt. Whisk in eggs, one at a time, until smooth. Spread peanut butter in an even layer in the bottom of the cooled crust. Pour in filling and bake (again setting the pan on a cookie sheet) for 40 to 50 minutes or until the pie is set and shiny on top, but still slightly jiggly in the center. Let cool to room temperature then refrigerate for at least 2 hours until fully set. Slice and serve with freshly whipped cream or vanilla ice cream,
CHOCOLATE CHESS PIE
This recipe is one that my family loves, and there are several variations that can be made instead. I have included the amounts and ingredients for the variations, and my tips for knowing when the pie is done along with the best way to make 2 pies instead of just 1. I hope you love these as much as we do.
Provided by Crackerjack4u
Categories Pie
Time 40m
Yield 1-2 Pies, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place Regular 9" pie shell on a cookie sheet, or pizza pan.
- In small microwavable bowl melt chocolate chips, and margarine in microwave on low heat or manual defrost for 3mins or until melted. (Do not over heat or popping will occur).
- Combine in med size bowl eggs, milk, vanilla, sugar, and flour then mix with electric mixer on low setting or fork until blended approximately 1 minute.
- Stir melted chocolate chips, and margarine with a fork until blended then add to above items, and blend with electric mixer on low setting until combined.
- Pour into Regular 9" Pie Shell and bake 30-45 mins until crust is a med golden brown.
- (Do Not over cook crust as it will change the flavor.) My motto is if the crust is a med brown and the center of the pie has stopped shaking, it's time to stop this pie from baking. Pie will thicken some upon cooling.
- Let Cool approximately 15 mins and cut into 8 slices before serving. Add whipped topping if desired.
- NOTE: When I Make 2 pies I use 2 small bowls, and 2 med bowls then mix as directed above because it changes the flavor of these pies if you double the ingredients in the same bowls.
- Variations: Plain Chess Pie Omit chocolate chips from recipe.
- Peanut Butter Variation add 1/4th cup peanut butter, instead of chocolate chips
- Chocolate/Peanut Butter Variation 1/8th cup peanut butter, and
- 1/8th cup semisweet chocolate chips.
- Note: In The Variations with peanut butter, you do Not need to melt the peanut butter in the microwave.
Nutrition Facts : Calories 638.1, Fat 33, SaturatedFat 9.4, Cholesterol 97.3, Sodium 419, Carbohydrate 80.6, Fiber 2.3, Sugar 55.9, Protein 7.7
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