No Fuss Chocolate Peanut Butter Pie Recipes

NO-BAKE PEANUT BUTTER PIE RECIPE

Steps:

• Chocolate Peanut Butter Pie Directions Using a food processor or ziploc bag and rolling pin, grind up the Oreo cookies until crushed. Mix in the melted butter. Press the crust into the pie dish and place into the freezer. Peanut Butter Filling DirectionsUsing a standing mixer, beat the cream cheese, peanut butter, powdered sugar, and vanilla until creamy and combined. In a separate bowl, using a hand mixer, whip the heavy whipped cream until stiff peaks are formed. Fold the whipped cream into the powdered sugar. Remove crust from freezer and pour the filling inside. Spread the filling evenly in the crust. Place back into the fridge overnight. Chocolate Ganache DirectionsUsing a small pot, pour the heavy whipping cream and place over medium to high heat. Once the heavy cream starts to simmer, pour over the chocolate chips and allow to sit for 2 minutes. Whisk until smooth. Gently pour over the peanut butter pie and smooth evenly. Scoop the peanut butter into a small microwave dish and heat for 30 seconds to soften it. Scoop the peanut butter into the disposable piping bag. Cut the tip off and drizzle over the ganache. Pipe whipped cream around the edge of the pie.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

NO BAKE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Mix graham cracker crumbs, butter, confectioners' sugar, and 1 cup peanut butter in a bowl until well blended; press evenly into the bottom of an ungreased 9x13-inch pan.
• Melt 3/4 cup dark chocolate, milk chocolate, and 1/4 cup peanut butter in the top of a double boiler over simmering water; heat, stirring occasionally, until smooth, 5 to 10 minutes. Spread chocolate-peanut butter mixture over graham cracker layer in 9x13-inch pan.
• Melt 1 cup dark chocolate and milk in the top of a double boiler over simmering water, stirring until smooth, 3 to 5 minutes; pour over chocolate-peanut butter layer. Refrigerate until set, at least 1 hour. Cut into squares to 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.

NO-BAKE PEANUT BUTTER/CHOCOLATE PIE

Steps:

• Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
• Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
• Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

THE BEST NO BAKE CHOCOLATE PEANUT BUTTER PIE RECIPE

Steps:

• Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
• Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.

SUPER-RICH NO-BAKE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Combine sweetened condensed milk, peanut butter and pudding mix until smooth.
• Fold in whipped topping.
• Pour into pie crust.
• Garnish with peanuts and chocolate shavings.
• Refrigerate for at least two hours. (Cook time is refrigeration time).
• Note: If you use pudding mix with sugar, the pie will turn out grainy-the sugar doesn't dissolve.
• TIP: Use the top of the pie crust container as a cover for your pie. Just remove the paper, give it a good wash and replace it UPSIDE-DOWN over the pie. Re-crimp the edges to hold the lid on. It's the perfect size and your lovely pie won't get squished!

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)

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.