Frozen Chocolate Peanut Butter Pie Recipes

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FROZEN CHOCOLATE PEANUT BUTTER PIE



Frozen Chocolate Peanut Butter Pie image

Frozen Chocolate Peanut Butter Pie is an easy no bake dessert with three layers... cookie crust, peanut butter cheesecake and creamy chocolate gelato (with peanut butter cups stuffed inside!).

Provided by Julie Clark

Categories     Dessert

Time 20m

Number Of Ingredients 8

30 chocolate sandwich cookies
3 tablespoons butter (melted)
8 ounces cream cheese (softened)
3/4 cup creamy peanut butter
1 cup powdered sugar
8 ounces whipped topping
3 cups chopped peanut butter cup candies (divided)
32 ounces HemisFares chocolate gelato (2 tubs) (softened slightly)

Steps:

  • Using a food processor, crush the cookies until they are in fine crumbs.
  • Pour the crumbs in a bowl and add the melted butter. Mix well.
  • Spray the bottom of a 10" springform pan with cooking spray.
  • Press the cookie crumbs firmly in the bottom of the prepared pan.
  • In a large bowl, cream together the cream cheese and peanut butter using a hand mixer.
  • Add in the powdered sugar and mix well.
  • Add the whipped topping and fold together using a rubber spatula until it is completely mixed in.
  • Spread the peanut butter mixture over the cookie crust.
  • Sprinkle 1 1/2 cups of chopped candies overtop the peanut butter mixture.
  • Spread the softened chocolate gelato over the candies, making an even layer.
  • Sprinkle the remaining candies over the gelato and press them down gently into the gelato.
  • Cover the pie with plastic wrap and freeze for at least 4-5 hours, or until it is firm.
  • Remove the pie from the freezer 10-2o minutes before serving so it is easier to slice.
  • Serve with whipped cream, if desired.

Nutrition Facts : Calories 753 kcal, Carbohydrate 80 g, Protein 13 g, Fat 45 g, SaturatedFat 21 g, Cholesterol 66 mg, Sodium 490 mg, Fiber 3 g, Sugar 63 g, ServingSize 1 serving

FROZEN PEANUT BUTTER PIE



Frozen Peanut Butter Pie image

A frozen peanut butter pie with a graham cracker crust and ganache topping.

Provided by Liz Berg

Categories     Pies

Time 30m

Number Of Ingredients 10

1 1/4 cup graham cracker crumbs
¼ cup brown sugar
1/3 cup melted butter
1½ cups heavy cream
8 ounces cream cheese, at room temperature
¾ cup sugar
1 cup peanut butter
1 tablespoon vanilla
½ cup heavy cream
1 cup semi-sweet chocolate chips

Steps:

  • In a medium bowl, mix together graham cracker crumbs, sugar and butter.
  • Press on bottom and up sides of a greased 9 inch pie plate firmly and freeze.
  • In a cold bowl, whip the cream to peaks and place in the refrigerator.
  • Beat together cream cheese and sugar.
  • Add peanut butter and vanilla and mix well.
  • Fold in the whipped cream (I use the mixer to get the mixture smooth).
  • Pour in pie and freeze.
  • To make the ganache, boil cream and pour over the chocolate chips. Cover 1 min, whisk until smooth. Let cool at room temperature before topping the pie.
  • Pour over top of pie and spread.
  • Chill in freezer again.
  • To cut, use a hot, dry knife. The slices can be difficult to remove, so you may need to run a spatula under the crust after removing the first slice.

Nutrition Facts : Calories 655 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 50 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 slice, Sodium 307 milligrams sodium, Sugar 36 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

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

25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed

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.

FROZEN CHOCOLATE PEANUT BUTTER PIE



Frozen Chocolate Peanut Butter Pie image

This Frozen Chocolate Peanut Butter Pie is so delicious and nobody believes me when I tell them it's healthy! This no-bake pie uses no refined sugar, is gluten free, and can easily be made dairy free. It has no eggs so it can easily be made Vegan if you choose the dairy free route. It's the perfect dessert for anyone, and great for a group of people who may have food restrictions.

Provided by Katie Shmelinski

Number Of Ingredients 18

3/4 cup Almonds
3/4 cup of pitted dates
1 cup of shredded coconut
2 TBS cacao (or cocoa) powder
2 TBS milk (or almond milk)
1-2 TBS real maple syrup
1 cup of pitted dates (soaked in boiling water for 15 minutes to soften)
6 TBS of peanut butter
2 TBS coconut oil
1/2 cup milk (or almond milk)
1/4 tsp of salt⠀⠀⠀⠀⠀
1/2 cup of heated milk (or full-fat coconut milk)
3/4 cup of chocolate chips (or use dairy free choc-chips)
1 TBS cacao (or cocoa) powder
2 TBS peanut butter
2 TBS coconut oil
3 TBS real maple syrup
1 tsp vanilla

Steps:

  • Start by putting 1 cup of dates into a bowl and pour boiling water over top of them. Let those soak for 15 minutes to use for your peanut butter filling.⠀⠀⠀⠀⠀
  • Place all of the base layer ingredients in a food processor or high speed blender and pulse/blend until it resembles course sand.
  • Place the filling in a parchment lined 9inch round or square pan and push down firmly into the pan.
  • Strain the dates that have been soaking and place all of the filling ingredients into the same food processor/blender and blend until incorporated. Scraping down the sides as needed.
  • Then pour the peanut butter filling on top of the base.
  • Heat your milk (or coconut milk) just to a boil, then remove from heat (or you can heat it up in the microwave) and and then stir in your chocolate chips.
  • All the rest of the chocolate topping ingredients and whisk until smooth.
  • Pour chocolate topping on top of your peanut butter filling.
  • To finish, add chopped peanuts and chocolate chips on top! (Optional).
  • Transfer to your freezer until it's set. It will take at least 3 hours to freeze.

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE



Kraft® NUTTER BUTTER Frozen Peanut Butter Pie image

For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 4h45m

Yield 12

Number Of Ingredients 7

24 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
5 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
¾ cup sugar
1 tablespoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
  • Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  • Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)



Frozen Peanut Butter Chocolate Pie (No Bake) image

if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.

Provided by Deantini

Categories     Pie

Time 2h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
2/3 cup sour cream
3 tablespoons icing sugar
2 tablespoons whipping cream
2/3 cup smooth peanut butter
2 ounces semisweet chocolate, coarsely chopped
1/4 cup whipping cream
1/4 cup peanuts, chopped

Steps:

  • In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
  • Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
  • Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
  • Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
  • (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1

FROZEN CHOCOLATE-PEANUT BUTTER PIE



Frozen Chocolate-Peanut Butter Pie image

In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.

Yield makes one 9-inch pie

Number Of Ingredients 12

36 chocolate wafer cookies (8 ounces), broken into pieces, or 1 3/4 cups wafer-cookie crumbs
6 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups smooth peanut butter
1 tablespoon pure vanilla extract
2 cups heavy cream
1 ounce semisweet chocolate (preferably 55 percent cacao), finely chopped
2 tablespoons smooth peanut butter

Steps:

  • Make the crust: Preheat oven to 350°F. 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.
  • Make the 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 the pie: 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.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)



Easy Frozen Peanut Butter Chocolate Pie (Lower-Fat) image

This tastes like a cold peanut butter cup and takes only minutes to make, not only is this a lower fat recipe it is extremely delicious, of coarse you can go the full-fat route but this tastes just as good! Magic shell is found near the ice cream cones in your grocery store, it hardens when drizzled on top of ice cream or anything completely frozen, make certain to purchase the ready-made 4-ounce containers of chocolate pudding for this. Cooking time is freezing time.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 14m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (9 inch) prepared chocolate crumb crusts (or use a graham cracker crust, the chocolate is better!)
2 (4 ounce) packages single serve prepared fat-free chocolate pudding
1/2 cup reduced-fat peanut butter (or use sugar-free peanut butter)
1 (8 ounce) container Cool Whip Lite, frozen whipped topping, thawed
Magic Shell ice cream topping (use as much as desired)

Steps:

  • In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
  • Using a spatula fold in the thawed Cool Whip topping until completely blended.
  • Transfer the mixture into the pie crust.
  • Freeze until completely firm (about 4 hours).
  • When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
  • Thaw slightly before serving to allow easier slicing.
  • Place any leftover pie in the freezer (don't worry you won't have any leftover!).

FROZEN PEANUT PARFAIT PIES



Frozen Peanut Parfait Pies image

People will think you went to a lot of trouble to make these luscious pies, but with just six ingredients, they're quite simple to make. The crowd-pleasing dessert will be the hit of any potluck or party. -Anne Powers, Munford, Alabama

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 pies (8 servings each).

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
2 pastry shells (9 inches), baked
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
2 cups dry roasted peanuts

Steps:

  • In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers. , Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.

Nutrition Facts : Calories 492 calories, Fat 28g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

GRANDMA'S FROZEN PEANUT BUTTER PIE



Grandma's Frozen Peanut Butter Pie image

A wonderful alternative to the usual holiday desserts and a sweet summer treat! Easy to make! Top with shredded chocolate and whipped cream!

Provided by theredhead

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h15m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package silken tofu
¾ cup peanut butter
½ cup honey
¼ cup vegetable oil
1 teaspoon vanilla extract
⅛ teaspoon salt
1 baked (9-inch) pie crust

Steps:

  • Blend tofu in a food processor until smooth; add peanut butter, honey, vegetable oil, vanilla extract, and salt. Blend until filling is smooth and creamy. Pour into prepared crust and freeze until solid, at least 4 hours.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 33.6 g, Fat 29.2 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 269.1 mg, Sugar 20 g

FROZEN CHOCOLATE-PEANUT BUTTER PIE



FROZEN CHOCOLATE-PEANUT BUTTER PIE image

Categories     Chocolate     Dessert

Number Of Ingredients 15

Crust
1 3/4 cups chocolate cookie crumbs
6 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
pinch salt
Filling
6 oz cream cheese, at room temperature
3/4 cup confectioners' sugar
1 teaspoon kosher salt
1 1/4 cups peanut butter (smooth, not natural or chunky)
1 tablespoon vanilla extract
2 cups heavy cream
Garnish
1 oz semisweet chocolate, finely chopped
2 tablespoons peanut butter

Steps:

  • To make the crust: Preheat oven to 350 F. Combine the cookie crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet). Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners' sugar and salt on medium speed until light and fluffy, about 2 minutes. Mix in the peanut butter and vanilla. (If you don't have a second bowl for your stand mixer either transfer the cream cheese mixture to another bowl and wash the first, or do the next step with a hand mixer.) Switch to the whisk attachment on your mixer and beat the heavy cream until you have soft peaks. Take about 1/3 of the whipped cream and stir it into the cream cheese mixture to lighten it. Use a rubber spatula to gently fold in the remaining 2/3 of the whipped cream. Transfer the filling to the cooled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap. To garnish the pie: Microwave chocolate until melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Put the peanut butter in a small saucepan set over low heat and melt it, stirring frequently. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Remove the pie from the freezer about 10-15 minutes before you are ready to serve.

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From handletheheat.com


FROZEN CHOCOLATE PEANUT BUTTER PIE CUPS - GLUTEN FREE RECIPES
Instructions. Preheat oven to 350°F. Line 12 muffin tins with cupcake papers. In a small bowl, stir to combine crushed gluten free graham crackers, sugar and butter, stirring with a …
From gfjules.com


MAKE-AHEAD FROZEN PEANUT BUTTER CHOCOLATE PIE | EATWHEAT.ORG
For the pie. In mixer bowl, beat cream cheese and peanut butter together until smooth. Add sugar and vanilla. Beat until well combined. Carefully fold in whipped topping. Pour into crust and freeze until firm. Remove from freezer 15 – 20 minutes before serving. Garnish pie with chocolate sauce and mini peanut butter cups.
From eatwheat.org


FROZEN CHOCOLATE PEANUT BUTTER CHEESECAKE PIE [VIDEO] | RECIPE …
Mar 26, 2020 - This Frozen Chocolate Peanut Butter Cheesecake Pie is the best quick and easy, ultra-creamy summer dessert for chocolate and peanut butter lovers!
From pinterest.ca


FROZEN CHOCOLATE PEANUT BUTTER PIE — RECIPES — QVC.COM
Directions. Spoon the cream cheese and peanut butter into the bowl of a stand mixer. Fit the mixer with a paddle attachment and then beat the ingredients on medium speed until evenly combined. Add the confectioners’ sugar and vanilla. Mix until fully incorporated, stopping to scrape down sides of bowl, as needed.
From qvc.com


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Top Asked Questions

How do you make peanut butter and cheese pie crust?
1 : In large mixer bowl, beat cheese until fluffy; gradually beat in Eagle Brand then peanut butter until smooth. 2 : Stir in lemon juice and vanilla. Fold in whipped cream. 3 : Pour into prepared crust. Drizzle topping over pie. Freeze 4 hours or until firm.
How do you make a peanut butter and cream cheese frosting?
Beat together cream cheese and confectioners' sugar until no lumps appear. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Top with whipped cream, chocolate drizzle and cut peanut butter cups.
Can you freeze cream cheese pie crust?
Beat whipping cream at medium speed with an electric mixer until soft peaks form. Combine cream cheese and next 3 ingredients; beat until creamy, stopping to scrape down sides of bowl as needed. Fold in whipped cream. Spoon cream cheese mixture into piecrust. Freeze 1 hour. Spread Chocolate Ganache over pie. Freeze 2 hours or until firm.
How do you make a peanut butter and cream cheese sandwich?
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.

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