Chocolate Peanut Butter Pie Easy Recipes

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.

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.

PEANUT BUTTER-CHOCOLATE PIE

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 PEANUT BUTTER PIE

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.

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!

CHOCOLATE-PEANUT BUTTER PIE

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.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a bowl, whisk pudding mix and milk for 2 minutes. Let stand for 5 minutes or until soft-set. Pour into crust. Chill for 20 minutes or until filling is thickened. Cover with the whipped topping. Sprinkle peanut butter cups on top. Chill.

LAYERED CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
• Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
• Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
• Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
• Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.

CHOCOLATE PEANUT BUTTER CREAM PIE

Steps:

• Spoon 1/2 cup of the fudge topping into bottom of crust.
• Place in freezer 10 minutes.
• Whisk peanut butter and milk in a large bowl until well blended.
• Add pudding mixes.
• Beat for 2 minutes or until smooth.
• Stir in 1/2 cup of the whipped topping.
• Gently spoon over chocolate layer.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set.
• Drizzle with remaining 1/4 cup fudge topping.

CHOCOLATE PEANUT BUTTER PIE II

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.

PEANUT BUTTER CHOCOLATE PIE

Steps:

• In a large bowl beat cream cheese until smooth.
• Add peanut butter and 1 cup of the sugar.
• Beat until well blended.
• In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar and vanilla.
• Slowly fold cream mixture into peanut butter mixture.
• Pour into cooled pie shell.
• For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
• Cool to luke warm and then pour over pie.
• You may need to rock the pie back and forth to get even coverage.
• One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
• Once topping has set you can cover with plastic wrap.
• You can freeze this pie for storage or for a frozen summer treat.

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE

Steps:

• Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
• Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
• Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

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.