PEANUT BUTTER CHOCOLATE PIE
This is a very good recipe for peanut butter chocolate pie. Freeze this for storage or for a summer treat.
Provided by Diana Adcock
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 9
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.
CHOCOLATE PEANUT BUTTER PIE I
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
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
CHOCOLATE PEANUT BUTTER PIE
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
- Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.
- For the filling: Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.
- For the topping: Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners' sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving.
CHOCOLATE PEANUT BUTTER PIE
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
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
Provided by Food Network
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
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.
CHOCOLATE PEANUT BUTTER PIE
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
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
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 17
Steps:
- 1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.
- 2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
- 3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.
- 4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 800, Fat 61 grams, SaturatedFat 27 grams, Cholesterol 150 milligrams, Sodium 380 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 16 grams
PEANUT BUTTER-CHOCOLATE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 11
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 VI
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
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
CHOCOLATE PEANUT BUTTER PIE
Take a small slice, it's RICH! My husband and kids BEG for this pie, every family occasion, birthdays, you name it! This recipe makes 1 very large deep dish pie or 2 store bought graham cracker crust sized pies.
Provided by Chef Dine
Categories Pie
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 734.9, Fat 44.1, SaturatedFat 21.3, Cholesterol 49.6, Sodium 574.1, Carbohydrate 80.7, Fiber 3.7, Sugar 65.7, Protein 13.2
CHOCOLATE-PEANUT BUTTER PIE
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
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
Another recipe from the Fiddlehead restaurant in Juneau! Incredibly rich, absolutely wonderful; this pie sends peanut butter fans into ecstasy. Prep time includes chilling time. This makes enough for two 9-inch pies or one large 10 inch pie...really depends on the depth of your pie plate.
Provided by Galley Wench
Categories Pie
Time 4h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Preheat oven to 350°F and place rack in center of oven.
- Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
- Press evenly into pan and bake for 10-15 minutes.
- Chill Crust.
- Ganache:.
- Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
- Whisk together until smooth.
- Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
- Refrigerate.
- Filling:.
- In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
- Add milk, peanut butter, and vanilla.
- Beat until well mixed.
- In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
- Spoon gently into chilled crust; using a spatula to smooth surface of pie.
- Refrigerate for at least 4 hours.
- Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
- Serve at once.
- (Rumored to be even better the second day--like there is ever any left over!).
Nutrition Facts : Calories 716.7, Fat 54.5, SaturatedFat 26.2, Cholesterol 109, Sodium 371.6, Carbohydrate 51.8, Fiber 3.2, Sugar 36.8, Protein 12.2
LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY
If you've been searching for a better-for-you-dessert recipe that still feels totally indulgent, look no further. This peanut butter pie is the perfect mixture of sweet and savory. The crust - made with any kind of nuts, oat flower, cocoa powder, and milk - is dense, but the peanut butter and Greek yogurt filling is light and airy.
Provided by Mercedes Sandoval
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 743 calories, Carbohydrate 72 grams, Fat 46 grams, Fiber 9 grams, Protein 21 grams, Sugar 43 grams
CHOCOLATE PEANUT BUTTER PIE II
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
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
PEANUT BUTTER PIE WITH CHOCOLATE GANACHE
Rich and delicious; a real favourite for those who like a peanut butter/chocolate flavour combination.
Provided by Lennie
Categories Pie
Time 5h38m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Make crust first.
- In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
- Bake until firm and solid; 8 minutes.
- Let cool.
- Now make filling.
- In medium-sized bowl, whip cream.
- Place in fridge until you need it.
- Now, in a large bowl, beat softened cream cheese until fluffy.
- Next, beat in peanut butter, then butter and vanilla.
- Beat in icing sugar until nice and fluffy.
- Retrieve whipping cream from fridge.
- Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
- Use a light hand-- but you don't want any streaks of cream to show either.
- Fill baked crust with peanut butter mixture.
- Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
- To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
- In a small pot, heat cream just until bubbles form.
- Pour over chocolate and stir until chocolate melts.
- Let cool, then spread over pie.
- Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
- I tilt them so the inside shows.
- Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.
Nutrition Facts : Calories 443.6, Fat 34.9, SaturatedFat 16.4, Cholesterol 67.1, Sodium 304.5, Carbohydrate 27.4, Fiber 1.9, Sugar 17.8, Protein 8.6
CHOCOLATE PEANUT PIE
I entered this pie in our county fair, and it was selected Grand Champion. Who can resist a tempting chocolate crumb crust and the creamy filling with big peanut butter taste? Be prepared to take an empty pan home when you serve this pie. -Doris Doherty, Albany, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack. , For filling, beat the cream cheese, peanut butter, sugar, butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in refrigerator.
Nutrition Facts : Calories 551 calories, Fat 39g fat (18g saturated fat), Cholesterol 73mg cholesterol, Sodium 349mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 3g fiber), Protein 10g protein.
LAYERED CHOCOLATE-PEANUT BUTTER PIE
This is a new recipe that I made for my wife because she was could not find one she liked. Everyone who has tasted it loved it. I hope that I have documented enough of it for other people to try it.
Provided by Russell Barton
Time 3h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 801.2 calories, Carbohydrate 58.1 g, Cholesterol 76.1 mg, Fat 61.2 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 27.6 g, Sodium 530.2 mg, Sugar 39.9 g
CHOCOLATE-PEANUT BUTTER PIE
Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams
CHOCOLATE PEANUT BUTTER PIE
Make and share this Chocolate Peanut Butter Pie recipe from Food.com.
Provided by icetea
Categories Pie
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Peanut Butter Cookie Crust and set aside.
- Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler.
- Cook over simmering water until the chocolate melts and the mixture is smooth.
- Remove from the heat and cool well.
- Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan.
- Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended.
- Pour into a bowl and stir in the peanuts; cool.
- Beat the egg whites until foamy, using an electric mixer at high speed.
- Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition.
- Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
- Fold the egg white mixture into the whipped cream.
- Then fold in the peanut butter mixture.
- Pour half of the peanut butter mixture into the peanut butter cookie crust.
- Drizzle half of the chocolate mixture over the filling.
- Top with the remaining filling.
- Drizzle the remaining chocolate in parallel lines over the filling.
- Pull a knife across the lines at 1 inch intervals.
- Freeze until firm.
- Wrap securely in aluminum foil.
- Return to the freezer and continue freezing 8 hours or overnight.
- Remove from the freezer 10 minutes before serving.
- PEANUT BUTTER COOKIE CRUST:
- Crush the cookies and melt the butter or margarine.
- Combine them and mix well.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.
- Chill in the refrigerator until set.
Nutrition Facts : Calories 615.8, Fat 40.4, SaturatedFat 18, Cholesterol 69.6, Sodium 281.7, Carbohydrate 59, Fiber 2.5, Sugar 37.6, Protein 10.5
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GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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