Peanut Butter Chocolate Chip Pie Recipe 455

CHOCOLATE CHIP PEANUT BUTTER PIE RECIPE

Steps:

• Prepare desired pie crust and chill while preparing filling.
• Mix cream cheese with peanut butter until smooth, then mix in powdered sugar and vanilla until creamy.
• In another bowl, beat heavy whipping cream on high speed until stiff peaks form.
• Add whipped cream to peanut butter mixture and fold carefully and slowly until mixture comes together. Don't mix it too fast or the whipped cream will break, causing a wet and loose pie filling.
• Stir in chocolate chips. Spread filling in pie crust and chill at least 1 hour before slicing.
• Store covered in refrigerator for up to 4 days.

CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
• BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
• BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.

PEANUT BUTTER-CHOCOLATE CHIP PIE

Steps:

• Combine wafer crumbs and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10 minutes. Cool., Meanwhile, in a large bowl, cream the peanut butter, cream cheese and sugar. Add vanilla. Fold in whipped topping and 1/2 cup chocolate chips. Spoon into cooled crust; chill for several hours. Sprinkle remaining chocolate chips on top. Store in refrigerator.

PEANUT BUTTER-CHOCOLATE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Pulse the graham crackers and peanuts in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared pie plate. Bake until set, 10 to 12 minutes. Transfer to a rack to cool.
• Meanwhile, put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted and smooth. Spread evenly in the prepared crust with a small offset spatula or the back of a spoon; set aside until the chocolate sets, about 10 minutes.
• Make the filling: Beat the heavy cream in a bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk and vanilla on medium-high speed until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until incorporated.
• Gently fold half of the whipped cream into the peanut butter mixture until combined, then fold in the rest. Spoon into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. Top with shaved chocolate before serving.

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.

PEANUT BUTTER CHOCOLATE CHIP PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, butter and cinnamon. Firmly press mixture in to the bottom and up the sides of a 9″ pie pan. Bake at 350°F for 10 minutes. Set aside to cool. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring! It will eventually mix together. Gently stir in chocolate chips. Spread peanut butter mixture over cooled crust. Allow to chill for at least 4 hours before serving.

CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
• gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
• Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
• Cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
• (NOTE: If you prefer a firmer texture let chill overnight.).

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.

SUPER EASY PEANUT CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine sugar and flour in a large bowl. Mix in butter, eggs, and vanilla extract. Fold in peanuts and chocolate chips. Pour into the pie shell.
• Bake in the preheated oven until golden brown but slightly gooey in the center, 30 to 45 minutes.

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.

SOUTHERN PEANUT BUTTER CHOCOLATE CHIP PIE

Steps:

• preheat oven to 375 degrees F.
• Beat sugar salt and syrup until well combined.
• Incorporate the peanut butter, eggs, chocolate chips, and vanilla; stir until smooth.
• Bake 40-50 minutes, until crust is golden. (tip: center of pie might still be soft, but it will firm as pie cools.).
• Cool slightly, refrigerate until served. Enjoy!

CHOCOLATE PEANUT BUTTER PIE II

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.

EASY CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• Mix cream cheese, peanut butter, and powdered sugar together.
• Add Cool Whip and blend well.
• Fold in chocolate chips.
• Pour into pie shell.
• Mound high in the center.
• Refrigerate until ready to serve.
• Serve with additional whip cream.

PEANUT BUTTERY CHOCOLATE PIE

Steps:

• Combine peanut butter, honey, vanilla extract, and confectioners' sugar in a mixing bowl. Mix with an electric mixer thoroughly. Combine flour and brown sugar, and fold into the peanut butter mixture. Fold peanut butter chips into the pie filling.
• In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Spread chocolate evenly over the bottom of the graham cracker crust. Pour the pie filling into the crust, spreading it evenly. Chill and serve.

EASY PEANUT BUTTER-CHOCOLATE CHIP PIE

Steps:

• Heat oven to 350ºF.
• Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.
• Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.
• Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.
• Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• Peanut Butter Filling: with a hand mixer or food processor, mix peanut butter, cream cheese and butter, and salt. Slowly add the sugar and then the 1 tsp vanilla until well blended. Add peanut butter mixture to the pie plate (or plates if making 2 small pies), pressing down on all sides to make flat.
• Chocolate Mousse topping: Melt the unsweetened chocolate squares in a sauce pan on low. (Do not overheat or boil!) When the chocolate is completely melted, add sweetened condensed milk and remove from heat. Add remaining tsp vanilla and mix quickly. Cool to room temperature.
• Fold 12 oz cool whip into chocolate mixture. Let cool. Carefully pour/scoop onto peanut butter mixture. Add to pie plate(s) and refrigerate or freeze for faster setting time. Sprinkle chocolate shavings over the top, **Optional.