Chocolate Peanut Butter Pie Vi Recipes

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.

CHOCOLATE PEANUT BUTTER PIE VI

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.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

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.

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-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 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.

PEANUT BUTTER PIE VI

Steps:

• Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
• Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.
• In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.
• Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

PEANUT BUTTER AND WHITE CHOCOLATE CREAM PIE

Steps:

• Using fork, mix powdered sugar, peanut butter and 1 teaspoon vanilla extract in medium bowl until mixture resembles coarse dry crumbs. Place cereal in small bowl. Mix 1/2 cup peanut butter mixture into cereal; set aside.
• Whisk 1/4 cup milk, yolks, sugar, flour and cornstarch in bowl to blend. Pour remaining 2 1/4 cups milk into heavy medium saucepan; bring to simmer. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard boils and thickens, about 2 minutes. Remove from heat. Add white chocolate and remaining 1 1/2 teaspoons vanilla; whisk until chocolate melts. Cool completely.
• Sprinkle 1/2 cup plain (no cereal) peanut butter mixture over bottom of pie shell. Spoon half of custard filling over. Top with bananas, then remaining plain peanut butter mixture. Spoon remaining custard filling over, mounding in center. Refrigerate pie until cold, about 3 hours. (Can be made 6 hours ahead. Keep chilled.) Top with whipped cream and sprinkle with peanut butter-cereal mixture. Cut into wedges and serve.

CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.
• Filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla.
• In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
• Garnish: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Peanut Butter Filling: with a hand mixer or food processor, mix peanut butter, cream cheese and butter, and salt. Slowly add the sugar and then the 1 tsp vanilla until well blended. Add peanut butter mixture to the pie plate (or plates if making 2 small pies), pressing down on all sides to make flat.
• Chocolate Mousse topping: Melt the unsweetened chocolate squares in a sauce pan on low. (Do not overheat or boil!) When the chocolate is completely melted, add sweetened condensed milk and remove from heat. Add remaining tsp vanilla and mix quickly. Cool to room temperature.
• Fold 12 oz cool whip into chocolate mixture. Let cool. Carefully pour/scoop onto peanut butter mixture. Add to pie plate(s) and refrigerate or freeze for faster setting time. Sprinkle chocolate shavings over the top, **Optional.

PEANUT BUTTER-CHOCOLATE FREEZER PIE

Steps:

• Prepare a 9-inch pie plate.
• For the crust; in a bowl mix the crushed cookies with 2 tablespoons sugar and 1/2 cup melted butter.
• Press into bottom and up sides of the pie plate.
• Place in the refrigerator or freezer while making the remainder of the pie.
• For the filling; in saucepan heat 3/4 cup whipping cream just to boiling; remove from heat and stir in 1-1/4 cups chocolate chips until smooth, then mix in the chopped peanuts (if using).
• Spread the mixture on top of the chilled pie crust spreading out to coat evenly; place in the freezer.
• In a bowl beat 1 cup whipping cream until stiff adding in vanilla a little at a time while beating; set aside.
• In another bowl beat the cream cheese with 2 tablespoons sugar for about 3-4 minutes (the sugar must be completely dissolved) then beat in peanut butter until combined.
• Fold in the whipped cream into the peanut butter mixture until combined (this might take a few minutes).
• Spread the mixture on top of the chocolate layer in the crust.
• Place in the freezer until firm.
• For the topping in a microwave-safe bowl melt 1/3 cup chocolate chips with margarine on HIGH until the chocolate is melted; remove and stir until combined and smooth.
• Immediately drizzle over the top of the frozen pie and place back in the freezer.
• If you are storing this pie more than 24 hours cover tightly with foil.
• Remove the pie from the freezer about 15 minutes before slicing.

LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Place nuts in the bowl of a food processor and pulse until chunky.
• Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
• Add mixture to a greased pie tin and press down firmly to form the crust.
• Chill for 1 hour.
• In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
• Add filling to pie crust and smooth into an even layer.
• Top with dark chocolate chips.
• Chill for at least 1 hour.
• Enjoy!

PEANUT BUTTER AND CHOCOLATE PIE

Steps:

• For crust:
• Preheat oven to 400°F. Transfer crust to 9-inch-diameter pie dish. Trim edges of crust and pierce all over with fork. Bake pie crust until golden brown, about 15 minutes. Cool crust completely on rack.
• For filling:
• Place yolks in medium bowl. Combine sugar and cornstarch in heavy medium saucepan. Whisk in half and half. Bring mixture to boil over medium-high heat, whisking constantly. Boil 1 minute. Whisk half of mixture into yolks. Return yolk mixture to saucepan. Boil 1 minute, whisking constantly. Remove from heat. Stir in butter and vanilla. Place chocolate chips in medium bowl. Add 1 cup hot custard and stir until chocolate chips melt and mixture is smooth. Add peanut butter chips to remaining custard in saucepan and stir until peanut butter chips melt and mixture is smooth.
• Spread chocolate mixture evenly into prepared crust. Gently spoon peanut butter mixture over chocolate, spreading to edge of crust. Place plastic wrap atop pie to prevent skin from forming. Cool pie on rack 1 hour. Refrigerate until set, about 2 hours. (Can be prepared 1 day ahead.)
• For topping:
• Using electric mixer, beat whipping cream in medium bowl to soft peaks. Add sugar and beat until stiff peaks form. Spoon topping into pastry bag fitted with large star tip. Pipe cream decoratively atop pie. Sprinkle with grated semisweet chocolate.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Preheat oven to 350º F.
• Pulse ground pretzels with melted butter and brown sugar until combined. Then transfer them to a 9-inch pie dish.
• Use your fingers to press the pretzel crust firmly into the bottom and sides of the dish.
• Place pie dish in oven and bake for 10-12 minutes, or until light brown. Let cool completely before filling.
• In a large bowl or mixer, beat your peanut butter and cream cheese together until smooth.
• Pour in the sugar, salt and vanilla extract and beat to combine.
• In a separate bowl, beat heavy cream until stiff peaks form.
• Fold in 1/4 cup whipped cream into peanut butter mixture, then gradually fold in remaining whipped cream.
• Take a rubber spatula and smooth the whipped peanut butter mixture into your cooled pretzel crust.
• Cover with plastic wrap and refrigerate.
• Place chocolate chips and heavy cream in a glass, microwavable bowl. Microwave for 20-second intervals, stirring in between, until chocolate is completely melted and mixture is smooth.
• Let cool and spread over peanut butter pie, then refrigerate at least 15 minutes before serving.

CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Heat oven to 350°F Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, 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:

• Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
• Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
• Beat heavy cream until soft peaks form. Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
• Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.
• Cook time includes freezing time.

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.