Chocolate Peanut Butter Truffle Pie Recipes

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CHOCOLATE PEANUT BUTTER TRUFFLE PIE RECIPE - (4.3/5)



Chocolate Peanut Butter Truffle Pie Recipe - (4.3/5) image

Provided by á-36972

Number Of Ingredients 15

CRUST:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
TRUFFLE FILLING:
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
PEANUT BUTTER FILLING:
1 cup whipping cream
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
TOPPING:
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts

Steps:

  • Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie. Notes: - You can substitute crunchy peanut butter for the creamy peanut butter. - Instead of making your own chocolate topping, use purchased chocolate topping instead.

CHOCOLATE TRUFFLE PIE



Chocolate Truffle Pie image

Doubly delicious with chocolate in both the crust and filling, refreshing slices of silky pie satisfy a sweet a tooth.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 9

1 1/4 cups chocolate cookie crumbs
1/4 cup butter or margarine, melted
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 pint (1 cup) whipping cream
1 teaspoon vanilla
2 egg yolks
1/2 cup whipping cream
1 tablespoon powdered sugar
Unsweetened baking cocoa, if desired

Steps:

  • In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
  • In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
  • In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 80 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g, TransFat 1 g

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