Chocolate Strawberry Peanut Butter Pie Recipes

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.

4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE

Steps:

• Let the ice cream sit at room temperature to soften, about 20 minutes.
• Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
• Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.

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.

PEANUT BUTTER 'N' JELLY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Spoon into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight.

STRAWBERRY PEANUT-BUTTER AND CHOCOLATE PIE

Steps:

• Crust.
• Prepare the Crust first: In small saucepan, melt the butter.
• Stir in the sugar.
• Add the crushed grahams (probably about 18) and toss to combine.
• Spread evenly in a 9-inch pie plate, pressing onto the bottom and up the sides to form an even crust.
• You can either cover and chill for an hour, or bake for 4-5 minutes in a 375 F oven before adding the filling.
• Filling.
• In a large mixing bowl, beat the cream cheese and powdered sugar with electric mixer until well combined.
• Divide the cream cheese mixture evenly between 2 medium bowls.
• Add the peanut butter to one bowl, and strawberries to the other bowl.
• Beat the peanut butter into the cream cheese mixture in one bowl, and then add HALF of the whipped topping, mix well.
• Stir the strawberries into the other bowl, and then add HALF of the whipped topping, mix well.
• Alternately spoon dollops of the peanut butter mixture and the strawberry mixture into the prepared crust.
• Use a metal spatula to swirl the mixtures slightly for a marbled texture.
• Cover and freeze for at least 6 hours, or up to 3 days.
• Let frozen pie stand at room temperature for half hour before serving.
• Drizzle with chocolate fudge before serving.

PEANUT BUTTERY CHOCOLATE PIE

Steps:

• Combine peanut butter, honey, vanilla extract, and confectioners' sugar in a mixing bowl. Mix with an electric mixer thoroughly. Combine flour and brown sugar, and fold into the peanut butter mixture. Fold peanut butter chips into the pie filling.
• In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Spread chocolate evenly over the bottom of the graham cracker crust. Pour the pie filling into the crust, spreading it evenly. Chill and serve.

STRAWBERRY AND CHOCOLATE PIE (NO BAKE!!) (TASTE OF HOME)

Steps:

• In a large saucepan, melt 2 oz chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of the pie crust. Chill.
• Meanwhile, in a large mixing bowl, beat the cream cheese, sour cream,sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for two hours.
• Arrange strawberries over the filling. For great presentation, cut off the tops and place the cut end down into the cream cheese mixture and have the little ends poking up. Go around the pie in a circle until it is filled in with strawberries. Brush the strawberries with the melted jam. Then melt the remaining chocolate and drizzle it over the strawberries.

STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
• Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.