Chocolatepeanutbutterpiereedrummond Recipes
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 (REE DRUMMOND)
Wow...We had this last night and it's a peanut butter lovers dream. The filling is like a peanut butter mousse.
Provided by luvmybge
Categories Dessert
Time 22m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Crust:.
- Crush the Oreos until they're fine crumbs. I used my food processor for this.
- Pour melted butter over the top and stir with a fork to combine.
- Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
- Remove from oven and allow to cool completely.
- Filling:.
- Beat the peanut butter with the cream cheese until smooth.
- Add powdered sugar and beat until smooth.
- Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
- Pour filling into crust, evening out the top with a knife or spatula.
- Chill for at least an hour before serving.
- Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
PUFF PASTRY BRAID
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
- Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
- Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
- Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
- While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
- Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.
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