Peanut Butter Pie With Chocolate Ganache Recipes

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PEANUT BUTTER PIE WITH CHOCOLATE GANACHE



Peanut Butter Pie With Chocolate Ganache image

Rich and delicious; a real favourite for those who like a peanut butter/chocolate flavour combination.

Provided by Lennie

Categories     Pie

Time 5h38m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups chocolate wafer crumbs
1/3 cup butter or 1/3 cup margarine, melted
1/2 cup whipping cream
1 (8 ounce) package cream cheese
1 cup smooth peanut butter
2 tablespoons soft butter
1 tablespoon vanilla extract
1 cup icing sugar (no lumps)
6 ounces bittersweet chocolate (usually imported)
1/2 cup whipping cream
6 miniature peanut butter cups, halved

Steps:

  • Preheat oven to 350°F.
  • Make crust first.
  • In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
  • Bake until firm and solid; 8 minutes.
  • Let cool.
  • Now make filling.
  • In medium-sized bowl, whip cream.
  • Place in fridge until you need it.
  • Now, in a large bowl, beat softened cream cheese until fluffy.
  • Next, beat in peanut butter, then butter and vanilla.
  • Beat in icing sugar until nice and fluffy.
  • Retrieve whipping cream from fridge.
  • Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
  • Use a light hand-- but you don't want any streaks of cream to show either.
  • Fill baked crust with peanut butter mixture.
  • Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
  • To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
  • In a small pot, heat cream just until bubbles form.
  • Pour over chocolate and stir until chocolate melts.
  • Let cool, then spread over pie.
  • Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
  • I tilt them so the inside shows.
  • Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

Nutrition Facts : Calories 443.6, Fat 34.9, SaturatedFat 16.4, Cholesterol 67.1, Sodium 304.5, Carbohydrate 27.4, Fiber 1.9, Sugar 17.8, Protein 8.6

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.

CHOCOLATE PEANUT BUTTER PIE II



Chocolate Peanut Butter Pie II image

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

1 (9 inch) prepared graham cracker crust
2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
⅓ cup reduced fat smooth peanut butter
1 (8 ounce) container lite frozen whipped topping

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

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

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

1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

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



Chocolate - Peanut Butter Pie image

Another recipe from the Fiddlehead restaurant in Juneau! Incredibly rich, absolutely wonderful; this pie sends peanut butter fans into ecstasy. Prep time includes chilling time. This makes enough for two 9-inch pies or one large 10 inch pie...really depends on the depth of your pie plate.

Provided by Galley Wench

Categories     Pie

Time 4h25m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 cups finely crushed graham cracker crumbs (or substitute chocolate wafers)
1/3 cup packed brown sugar
1/4 lb butter, melted (1 stick)
3/4 cup heavy cream
1 cup semi-sweet chocolate chips
5 ounces cream cheese
1 1/2 cups sifted confectioners' sugar
1/3 cup milk
1 1/2 cups smooth peanut butter
1 tablespoon vanilla extract
2 cups chilled heavy cream
chocolate shavings or ganache, drizzled over top

Steps:

  • Crust:.
  • Preheat oven to 350°F and place rack in center of oven.
  • Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
  • Press evenly into pan and bake for 10-15 minutes.
  • Chill Crust.
  • Ganache:.
  • Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
  • Whisk together until smooth.
  • Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
  • Refrigerate.
  • Filling:.
  • In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
  • Add milk, peanut butter, and vanilla.
  • Beat until well mixed.
  • In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
  • Spoon gently into chilled crust; using a spatula to smooth surface of pie.
  • Refrigerate for at least 4 hours.
  • Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
  • Serve at once.
  • (Rumored to be even better the second day--like there is ever any left over!).

Nutrition Facts : Calories 716.7, Fat 54.5, SaturatedFat 26.2, Cholesterol 109, Sodium 371.6, Carbohydrate 51.8, Fiber 3.2, Sugar 36.8, Protein 12.2

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Top Asked Questions

How do you make chocolate ganache with peanut butter?
Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache. Chocolate Ganache: (Layer 3): Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted. Allow the ganache to cool for about 2-3 minutes.
How do you make a peanut butter and chocolate pie?
In a small saucepan, heat 1/2 cup heavy cream until it just begins to boil. Add the chopped chocolate to the pan and stir until the chocolate melts completely. Spread the melted chocolate over the peanut butter pie. Chill the pie until the chocolate sets. This pie must be kept in the refrigerator.
How long do you cook pie crust with chocolate ganache?
Preheat oven to 350°, then roll dough out on a floured surface (you can also use cocoa). Fit dough into a 9" pie pan and trim edges. Bake crust for 15 to 18 minutes, and let cool before filling. Make the chocolate ganache layer: Combine chocolate, vanilla, and salt in bowl or measuring cup.
How do you make chocolate ganache in the microwave?
Cream together peanut butter and cream cheese until smooth and well blended. Add in powdered sugar and mix on low. Add in Cool Whip and beat on medium until fluffy, scraping down sides of bowl as needed. Set filling aside. Make your ganache. Using 2 cup, microwave safe bowl, microwave chocolate chips and cream together on high for about 1 minute.

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