Chocolate Peanut Butter Pie Recipe 435

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.

VINTAGE CHOCOLATE PEANUT BUTTER PIE

Steps:

• 1. Preheat the oven to 350° F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate. 2. To make the crust. In a food processor, pulse together the pretzels, butter, and brown sugar until the pretzels are fine crumbs. Press the mix into the prepared pie plate. Bake 8 minutes, until golden. 3. Meanwhile, combine the chocolate, 1 tablespoon cream, and the coconut oil in a microwave-safe bowl. Microwave, stirring every 45 seconds, until melted. Carefully spread the melted chocolate onto the bottom of the crust and gently up the sides. Chill in the freezer for 10-15 minutes. 4. In a medium-sized mixing bowl, beat the cream cheese and powdered sugar on high speed, until very smooth and creamy, about 2 minutes. Add the peanut butter and beat until combined. Slowly add the 1 1/4 cups heavy cream, 1/4 cup at a time until incorporated. Add the vanilla and whip on high spread until light and fluffy, about 1-2 minutes. Spoon the peanut cream into the chilled crust. Cover and chill 1 hour.5. Using an electric mixer, whip 3/4 cup heavy cream, 1-2 tablespoons powdered sugar, and 1 teaspoon vanilla together until soft peaks form. Dollop cream onto the pie. Dust generously with cocoa powder just before serving. Pie will keep for up to 4 days in the fridge.

NO-BAKE PEANUT BUTTER/CHOCOLATE PIE

Steps:

• Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
• Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
• Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

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.