Chocolatepnutbutterpileups Recipes

CHOCOLATE PEANUT BUTTER PIE I

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.

CHOCOLATE PEANUT BUTTER PIE

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

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.

CHOCOLATE PEANUT BUTTER PIE

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.

CHOCOLATE PEANUT BUTTER PIE

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.

CHOCOLATE PEANUT PIE

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.

PEANUT BUTTER CHOCOLATE PIE

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

Steps:

• Filler Layer 1: Add 2/3 cup dry milk powder to the vanilla pudding mix.
• Stir in 1 1/2 cup cold water until smooth.
• Beat in the peanut butter.
• Spread in bottom of the graham cracker crust.
• Filler Layer 2: Add 2/3 cup dry milk powder to the chocolate pudding mix.
• Stir in 1 1/4 cup cold water.
• Mix until smooth.
• Pour on top of the Peanut Butter layer.
• Top with 2 cup of whipped cream.
• Garnish with chocolate curls from the chocolate candy.
• Chill.

CHOCOLATE-PEANUT BUTTER PIE

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.

LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY

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!

CHOCOLATE-PEANUT BUTTER PIE

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.