Chocolate Peanut Butter Pie Iv Recipes

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CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

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

25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed

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.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE



The Ultimate No-Bake Chocolate-Peanut Butter Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 2h40m

Yield 1 9 inch pie

Number Of Ingredients 14

1 cup heavy cream
3/4 cup powdered sugar
1 tablespoon vanilla extract
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup chopped peanut butter cups
1 pre-made graham cracker pie crust
1 recipe Peanut Butter Sauce, recipe follows
1/4 cup chocolate shell ice-cream topping, such as Magic Shell
1 cup crushed roasted salted peanuts
1/4 cup mini chocolate chips
1/4 cup sweetened condensed milk
1/4 cup creamy peanut butter
1 teaspoon vanilla extract

Steps:

  • Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
  • Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
  • Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
  • Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

CHOCOLATE PEANUT BUTTER PIE II



Chocolate Peanut Butter Pie II image

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

1 (9 inch) prepared graham cracker crust
2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
⅓ cup reduced fat smooth peanut butter
1 (8 ounce) container lite frozen whipped topping

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 PIE



Chocolate Peanut Butter Pie image

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

1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

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

INCREDIBLE CHOCOLATE PEANUT BUTTER PIE



Incredible Chocolate Peanut Butter Pie image

Provided by Food Network

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Vegetable oil, for brushing pie plate
1 3/4 cups chocolate wafer crumbs
1/4 cup unsalted roasted peanuts, chopped
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup granulated sugar
3 tablespoons cornstarch
2 1/2 cups whole milk
3 large egg yolks
3/4 cup crunchy peanut butter
2 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1 cup heavy cream
3 tablespoons granulated sugar
1/4 cup chopped unsalted roasted peanuts

Steps:

  • To make the nutty wafer crust, preheat the oven to 350 degrees. Lightly oil a 9-inch deep dish pie plate. In a medium bowl, stir together the cookie crumbs, peanuts and butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 8 to 10 minutes, or until set. Cool on a wire rack.
  • To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter.
  • In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate in melted, scrape the mixture into the baked crust. Cover with plastic wrap, pressing it directly onto the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set.
  • In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap from the pie. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set.
  • To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream forms soft peaks. Using a rubber spatula, pile the whipped cream evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill the pie before serving.

CRUNCHY PEANUT BUTTER & CHOCOLATE PIE



Crunchy Peanut Butter & Chocolate Pie image

This pie is VERY peanut buttery! It doesn't have to be crunchy, but it's good that way. I love the combination of the different layers (both their taste and texture) in this heavenly pie. Plus, and this is a BIG plus for me, it's simple! Oh, and it is a pretty little pie, too! (Cook time listed is for chilling.)

Provided by Soup Fly

Categories     Pie

Time 1h15m

Yield 2 pies

Number Of Ingredients 6

2 graham cracker pie crust
1 1/2 cups crunchy peanut butter
2 boxes sugar-free instant chocolate pudding mix
3 cups skim milk
12 ounces non-dairy whipped topping
1/4 cup peanuts, finely chopped

Steps:

  • Measure peanut butter into a bowl.
  • Heat peanut butter in microwave for 20 seconds.
  • Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
  • Let remaining peanut butter (approx 1/2 cup) cool.
  • Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
  • Divide pudding mixture in half and pour one half over each pie.
  • Mix whipped topping and remaining peanut butter until blended.
  • Spread one half of whipped topping mixture over each pie.
  • Sprinkle peanuts on top of pies.
  • Refrigerate 1 hour or until well-chilled.
  • Serve and ENJOY!

Nutrition Facts : Calories 3116.8, Fat 209.2, SaturatedFat 67, Cholesterol 7.4, Sodium 2570.4, Carbohydrate 260.4, Fiber 20.7, Sugar 147.9, Protein 78

CHOCOLATE PEANUT BUTTER PIE VI



Chocolate Peanut Butter Pie VI image

Sweet, chewy chunks of peanut butter lie like buried treasures under a layer of chocolate custard. You can top this pie with meringue to make it extra spectacular.

Provided by SAUNDRA

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
2 cups milk
1 tablespoon butter
¼ teaspoon salt
4 egg yolks
¼ cup unsweetened cocoa powder
1 cup white sugar
⅓ cup cornstarch
⅔ cup confectioners' sugar
⅓ cup peanut butter

Steps:

  • In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
  • Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.
  • In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.4 g, Cholesterol 111.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 5.5 g, Sodium 264.3 mg, Sugar 39.4 g

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)



Frozen Peanut Butter Chocolate Pie (No Bake) image

if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.

Provided by Deantini

Categories     Pie

Time 2h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
2/3 cup sour cream
3 tablespoons icing sugar
2 tablespoons whipping cream
2/3 cup smooth peanut butter
2 ounces semisweet chocolate, coarsely chopped
1/4 cup whipping cream
1/4 cup peanuts, chopped

Steps:

  • In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
  • Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
  • Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
  • Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
  • (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1

CHOCOLATE PEANUT BUTTER PIE IV



Chocolate Peanut Butter Pie IV image

A simple yet wonderful dessert for family and unexpected company.

Provided by Mike

Categories     Peanut Butter Pie

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared chocolate cookie crumb crust
⅔ cup smooth peanut butter
1 (3.9 ounce) package instant chocolate pudding mix
2 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
⅓ cup crushed chocolate sandwich cookies

Steps:

  • Place peanut butter in a microwave-safe bowl. Microwave on high for 30 seconds. Spread warm peanut butter into bottom of pie crust.
  • In a medium bowl, whisk together pudding mix and milk until smooth. Pour pudding over peanut butter layer. Chill before serving. Top with whipped topping and crushed cookies.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 43.1 g, Cholesterol 5.2 mg, Fat 28.7 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 11.2 g, Sodium 529.3 mg, Sugar 28.1 g

CHOCOLATE PEANUT BUTTER PIE I



Chocolate Peanut Butter Pie I image

This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Debby

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 7

1 (9 inch) prepared chocolate cookie crumb crust
4 eggs
1 cup butter, softened
8 (1 ounce) squares semisweet chocolate
2 cups confectioners' sugar
1 cup smooth peanut butter
⅓ cup heavy whipping cream

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.

Nutrition Facts : Calories 860.8 calories, Carbohydrate 67.8 g, Cholesterol 167.9 mg, Fat 63.1 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 27.9 g, Sodium 537.9 mg, Sugar 52.7 g

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