Chocolate Peanut Butter Pie Ree Drummond Recipes

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LADD'S CHOCOLATE PIE



Ladd's Chocolate Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h20m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 egg yolks, beaten with a fork
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons butter
2 teaspoons vanilla
1 baked pie shell (store-bought is fine)
Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles
Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles

Steps:

  • In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set.
  • Serve plain to Ladd, serve topped with everything for Ree!

PEANUT BUTTER CUP BITES



Peanut Butter Cup Bites image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 62 bites

Number Of Ingredients 8

3 cups rolled oats
1 1/2 cups crunchy peanut butter
1 cup honey
2/3 cup ground flaxseed
2 tablespoons coconut oil
1/2 teaspoon kosher salt
2 cups chopped semisweet chocolate
1/4 cup coconut oil

Steps:

  • Prepare a baking sheet with parchment and a baking rack.
  • For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
  • Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
  • For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
  • Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
  • Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.

CHOCOLATE PEANUT BUTTER PIE (REE DRUMMOND)



Chocolate Peanut Butter Pie (Ree Drummond) image

Wow...We had this last night and it's a peanut butter lovers dream. The filling is like a peanut butter mousse.

Provided by luvmybge

Categories     Dessert

Time 22m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

25 Oreo cookies
4 tablespoons butter, Melted
1 cup creamy peanut butter
1 (8 ounce) package softened cream cheese
1 1/4 cups powdered sugar
1 (8 ounce) package Cool Whip, Thawed

Steps:

  • Crust:.
  • Crush the Oreos until they're fine crumbs. I used my food processor for this.
  • Pour melted butter over the top and stir with a fork to combine.
  • Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
  • Remove from oven and allow to cool completely.
  • Filling:.
  • Beat the peanut butter with the cream cheese until smooth.
  • Add powdered sugar and beat until smooth.
  • Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
  • Pour filling into crust, evening out the top with a knife or spatula.
  • Chill for at least an hour before serving.
  • Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!

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.

GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES



Giant Peanut Butter Dark Chocolate Sea Salt Buckeyes image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 2h55m

Yield 24 buckeyes

Number Of Ingredients 8

1/4 cup white chocolate chips
2 3/4 cups smooth peanut butter
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 cups dark chocolate chips
1 teaspoon instant espresso powder, or more as needed
1/2 teaspoon flaky sea salt or pink Himalayan salt

Steps:

  • Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
  • Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
  • Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
  • Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.

CHOCOLATE PEANUT BUTTER CUP COOKIES



Chocolate Peanut Butter Cup Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 2

One 16.5-ounce package refrigerated peanut butter cookie dough
1 bag of 24 miniature chocolate-peanut butter cups

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
  • While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

EASIEST EVER PB COOKIES



Easiest Ever PB Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 12 cookies

Number Of Ingredients 5

1 cup crunchy peanut butter
3/4 cup packed brown sugar
1 large egg
1/2 cup semisweet chocolate chips
Flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
  • With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
  • Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
  • Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

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