Chocolate Peanut Butter Pudding Pie Recipes

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THE BEST NO BAKE CHOCOLATE PEANUT BUTTER PIE RECIPE



The BEST No Bake Chocolate Peanut Butter Pie Recipe image

The PERFECT recipe with only five ingredients! It's the easiest pie recipe you'll ever make and everyone will devour it.

Provided by Dorothy Kern

Categories     Dessert

Time 2h10m

Number Of Ingredients 6

1 9-inch Oreo Crust ( (store bought or my Oreo Crust Recipe))
1 3.9-ounces box (110g) instant chocolate pudding mix
1 ¼ cups (294ml) nonfat milk
¾ cup (204g) creamy peanut butter
1 8 ounce container (226g) Cool Whip
Peanut butter cups (for garnish, optional)

Steps:

  • Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
  • Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.

Nutrition Facts : ServingSize 1 slice, Calories 305 kcal, Carbohydrate 29 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 349 mg, Fiber 2 g, Sugar 21 g

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.

CHOCOLATE PEANUT BUTTER PUDDING PIE



Chocolate Peanut Butter Pudding Pie image

[DRAFT]

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup granulated sugar
3 large egg yolks, beaten
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
1 cup smooth natural peanut butter
One 9-inch prepared chocolate graham cracker crust
1 cup heavy cream
2 tablespoons confectioners' sugar
2 tablespoons chopped roasted peanuts, for garnish
2 tablespoons mini chocolate chips, for garnish

Steps:

  • Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.
  • Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.
  • When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.
  • To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE



Gluten-Free Double Chocolate Peanut Butter Pudding Pie image

Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 6

Number Of Ingredients 10

3 cups Chocolate Chex™ cereal, finely crushed
5 tablespoons butter, melted
12 oz semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 tablespoons unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg plus 2 egg yolks
6 tablespoons whipping cream, plus 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

Steps:

  • In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
  • Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
  • Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
  • To serve, top servings of pie with whipped cream and chocolate shavings.

Nutrition Facts : Calories 920, Carbohydrate 86 g, Cholesterol 180 mg, Fat 9 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 34 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 65 g, TransFat 1 g

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

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

3 cups Multi-Bran Chex™ cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

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

PEANUT BUTTER PUDDING PIE



Peanut Butter Pudding Pie image

This pie is pretty enough to serve to company...if your family doesn't get to it first! No one will be able to resist a sweet piece of this creamy chocolate and peanut butter dessert.-Valerie Sisson, Norton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup peanut butter chips
1 graham cracker crust (9 inches)
2-1/2 cups whipped topping
1/3 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.

Nutrition Facts : Calories 388 calories, Fat 20g fat (10g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PEANUT BUTTER CHOCOLATE PIE



Peanut Butter Chocolate Pie image

Save some room for the meal''s grand finale, a real super-star of a dessert, Peanut Butter Chocolate Pie. From Sara Walker of Roanoke Rapids, North Carolina, this pie is simply divine. Says Sara, "This is always a family reunion favorite. Kids love it!" And there's certainly lots to love; it's creamy and really full of peanut and chocolate flavors. Also, it only has 5 ingredients, and with just 15 minutes of chilling time necessary, this pie's ready before you know it!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (6 ounces) peanut butter cups
1 cup cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)

Steps:

  • Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping., Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 364 calories, Fat 17g fat (9g saturated fat), Cholesterol 5mg cholesterol, Sodium 388mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

LAYERED CHOCOLATE PEANUT BUTTER PIE



Layered Chocolate Peanut Butter Pie image

Who can resist luscious chocolate and peanut butter paired up in a pie? With Judy Barrett's recipe, you don't have to! Reduced-fat and sugar-free ingredients lighten up the dessert without slicing into its satisfying flavor. When she takes it to gatherings in Oklahoma City. Judy gets an empty pie plate and lots of compliments in return.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat chunky peanut butter
1 reduced-fat graham cracker crust (9 inches)
CHOCOLATE LAYER:
1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping
1/2 ounce semisweet chocolate, shaved into curls

Steps:

  • In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust., For chocolate layer, in a bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 505mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

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

PEANUT BUTTER CHOCOLATE PUDDING PIE



Peanut Butter Chocolate Pudding Pie image

Serve up a Peanut Butter Chocolate Pudding Pie. This dessert is made with graham crackers, chocolate pudding, peanut butter, COOL WHIP & more chocolate!

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings

Number Of Ingredients 6

1 pkg. (5 oz.) JELL-O Chocolate Flavor Cook & Serve Pudding
1/2 cup creamy peanut butter, divided
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
3 cups milk
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Mix dry pudding mix, 1/4 cup peanut butter and chocolate in medium saucepan; stir in milk. Bring to full boil on medium heat, stirring constantly.
  • Pour into crust; cover surface with plastic wrap. Refrigerate 4 hours.
  • Mix remaining peanut butter and COOL WHIP; dollop on dessert when ready to serve.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 22 g, Protein 7 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.

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

CHOCOLATE & PEANUT BUTTER PUDDING PIE WITH BANANAS



Chocolate & Peanut Butter Pudding Pie with Bananas image

I created this pie in tribute to Elvis, who was my favorite entertainer, and to Hershey, Pennsylvania, the town where I was born. -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 cup chocolate wafer crumbs (about 20 wafers)
1/4 cup butter, melted
2 medium firm bananas
3/4 cup creamy peanut butter
2 ounces semisweet chocolate, chopped
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping, divided
2 tablespoons chopped salted peanuts
Peanut butter cups, optional

Steps:

  • In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours. , Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.

Nutrition Facts : Calories 507 calories, Fat 28g fat (12g saturated fat), Cholesterol 20mg cholesterol, Sodium 418mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 3g fiber), Protein 10g protein.

CHOCOLATE PEANUT BUTTER CREAM PIE



Chocolate Peanut Butter Cream Pie image

Make and share this Chocolate Peanut Butter Cream Pie recipe from Food.com.

Provided by mary winecoff

Categories     Pie

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 6

3/4 cup hot fudge topping, divided
1 graham cracker pie crust
1 (8 ounce) container Cool Whip, divided
1/2 cup peanut butter
1 1/4 cups cold milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix

Steps:

  • Spoon 1/2 cup of the fudge topping into bottom of crust.
  • Place in freezer 10 minutes.
  • Whisk peanut butter and milk in a large bowl until well blended.
  • Add pudding mixes.
  • Beat for 2 minutes or until smooth.
  • Stir in 1/2 cup of the whipped topping.
  • Gently spoon over chocolate layer.
  • Top with remaining whipped topping.
  • Refrigerate 3 hours or until set.
  • Drizzle with remaining 1/4 cup fudge topping.

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

CHOCOLATE-BUTTERSCOTCH PEANUT BUTTER PIE



Chocolate-Butterscotch Peanut Butter Pie image

I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use.

Provided by senseicheryl

Categories     Pie

Time 10m

Yield 8 inch pie, 8 serving(s)

Number Of Ingredients 7

1/2 cup Better 'n Peanut Butter spread
1 1/4 cups nonfat milk
1 (1/4 ounce) instant butterscotch pudding mix, 4 serving size
2 cups light whipped topping, thawed
1 (6 ounce) chocolate crumb crusts, prepared
1/4 cup unsweetened cocoa powder
1 chocolate sandwich style cookies, crumbled, for garnish (optional)

Steps:

  • Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.

Nutrition Facts : Calories 169.2, Fat 9.6, SaturatedFat 3.8, Cholesterol 1.4, Sodium 178, Carbohydrate 19.4, Fiber 1.2, Sugar 11.2, Protein 3.5

PRETEND CHOCOLATE-PEANUT BUTTER PIE!



Pretend Chocolate-Peanut Butter Pie! image

Pretend because pie can't be this easy! AND there are no dishes to do !! except the spoon. edit: I haven't tried it yet, but I was thinking it might be yummy to put a layer of chocolate pudding in the pie crust under the peanut butter mixture.

Provided by thestickyskunk

Categories     Pie

Time 5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 4

9 inches Oreo cookie pie crusts
1 (8 ounce) container Cool Whip
1/2 cup natural-style peanut butter (or to taste)
1/2 cup chocolate syrup (or to taste)

Steps:

  • Mix together peanut butter and cool whip in the cool whip container. This works better if the cool whip isn't frozen.
  • Put the peanut butter-cool whip mixture in the oreo pie crust, cover in the chocolate syrup, and freeze. Or don't!
  • YUM!

Nutrition Facts : Calories 523.4, Fat 34.2, SaturatedFat 14, Cholesterol 0.9, Sodium 350.5, Carbohydrate 49.1, Fiber 2.6, Sugar 27.4, Protein 8.9

LAYERED CHOCOLATE AND PEANUT BUTTER PIE



Layered Chocolate and Peanut Butter Pie image

A chocolate cookie pie crust gets layered with chocolate pudding, a creamy peanut butter filling and COOL WHIP in this luscious no-bake pie.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 5

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
1/2 cup creamy peanut butter
2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust.
  • Whisk peanut butter and 1-1/2 cups COOL WHIP until blended; spread over pudding layer in crust.
  • Add remaining COOL WHIP to remaining pudding; stir until blended. Spread over peanut butter layer in crust. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

This easy pie is so delicious that you will making it all summer. The no-bake makes it great that I don't have to heat up my kitchen for a great dessert.-Carole Taylor, Mason City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 5

1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups cold milk
1 chocolate crumb crust (9 inches)
2 cups whipped topping
4 peanut butter cups (.6 ounce each), coarsely chopped

Steps:

  • In a bowl, whisk pudding mix and milk for 2 minutes. Let stand for 5 minutes or until soft-set. Pour into crust. Chill for 20 minutes or until filling is thickened. Cover with the whipped topping. Sprinkle peanut butter cups on top. Chill.

Nutrition Facts :

PEANUT BUTTER & CHOCOLATE PUDDING PIE



Peanut Butter & Chocolate Pudding Pie image

Peanut butter and chocolate. Chocolate and peanut butter. They're awesome together no matter how you say it (especially in this creamy pudding pie!).

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 7

2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1 ready-to-use chocolate flavor crumb crust (6 oz.)
12 peanut butter sandwich cookies, halved
2 Tbsp. creamy peanut butter, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Tbsp. chopped PLANTERS COCKTAIL Peanuts

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
  • Spoon 1-1/2 cups pudding into crust; top with cookies. Stir peanut butter and 1-1/2 cups COOL WHIP into remaining pudding; spoon over cookie layer in crust.
  • Refrigerate 3 hours. Top with remaining COOL WHIP and peanuts just before serving.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 530 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 31 g, Protein 5 g

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE



Double Layer Chocolate Peanut Butter Pie image

I havn't tried this recipe yet, but it sounds delicious! A friend of mine shared it with me. Tell me how it turns out! (Cooking time is the freezing time.)

Provided by singmeasleep

Categories     Pie

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 ounces cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
9 inches graham cracker crust
2 (4 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces

Steps:

  • In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
  • Gently stir in 1 1/2 cups of whipped topping.
  • Spread mixture on bottom of pie crust.
  • In a second bowl, stir pudding mix with 2 cups milk until thick.
  • Immediately stir in remaining whipped topping.
  • Spread mixture over peanut butter layer.
  • Scatter peanut butter cups over top of pie.
  • Cover and refrigerate for 4 hours.

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