DARK, RICH, CREAMY, DENSE CHOCOLATE PEANUT BUTTER PIE!
Make and share this Dark, Rich, Creamy, Dense Chocolate Peanut Butter Pie! recipe from Food.com.
Provided by Rita1652
Categories Pie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peanut butter layer:.
- Heat peanut butter in micro just to soften.
- Stir in powdered sugar till smooth. Pour and spread into prepared pie shell.
- Stir together sugar, cornstarch and salt in 2 quart pyrex measuring cup.
- Combine egg yolks and milk add to dry ingredients.
- Cook in micro, whisking occasionally, until mixture comes to a boil and thickens.
- Microwave for 1 minute more.
- Remove from micro, whisk pie mixture smooth.
- Whisk in butter and vanilla.
- Add 1 cup chocolate chips, stir until chips are melted and mixture is well blended.
- Pour over peanut layer.
- Refrigerate for 3 hours or overnight.
- Garnish with your choice and do enjoy! :).
Nutrition Facts : Calories 351.3, Fat 22.8, SaturatedFat 7.5, Cholesterol 34.5, Sodium 251.6, Carbohydrate 32.9, Fiber 2.7, Sugar 18.5, Protein 8.3
CHOCOLATE PEANUT BUTTER PIE
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
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.
LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY
If you've been searching for a better-for-you-dessert recipe that still feels totally indulgent, look no further. This peanut butter pie is the perfect mixture of sweet and savory. The crust - made with any kind of nuts, oat flower, cocoa powder, and milk - is dense, but the peanut butter and Greek yogurt filling is light and airy.
Provided by Mercedes Sandoval
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 743 calories, Carbohydrate 72 grams, Fat 46 grams, Fiber 9 grams, Protein 21 grams, Sugar 43 grams
CREAMY PEANUT BUTTER PIE
If your looking for a quick, easy, and no fuss dessert, this is it. You can use a pastry crust as the recipe calls for, or put in a pre-made graham cracker or chocolate crumb crust. You won't believe how good this tastes, for the little time involved in putting it together.
Provided by october sky
Categories Dessert
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix Peanut Butter, Vanilla, Corn Syrup and 10 Ounces of Cool Whip together in large bowl.
- Beat 1 minute -- NO LONGER.
- Pour into prepared Pie Crust.
- Top with remaining Cool Whip.
- Top with either Chocolate Shavings, Peanuts, or my favorite Chopped Peanut Butter Cups.
- Refrigerate at least 2 hours before Serving.
- Enjoy!
Nutrition Facts : Calories 435.4, Fat 31.6, SaturatedFat 16, Sodium 240.3, Carbohydrate 34.4, Fiber 2.1, Sugar 18.7, Protein 7.2
DARK CHOCOLATE CREAM PIE
Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY DARK CHOCOLATE PIE
Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
- In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
- Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
- Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
CHOCOLATE PEANUT BUTTER PIE
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
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 PIE II
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
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
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