Peanut Buttery Chocolate Pie Recipes

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PEANUT BUTTER-CHOCOLATE PIE



Peanut Butter-Chocolate Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, melted, plus more for the pie plate
9 whole graham crackers (1 sleeve), roughly broken
1/4 cup cocktail peanuts
1/2 cup mini chocolate chips
1/4 cup cold heavy cream
1 cup creamy peanut butter (not natural)
8 ounces cream cheese, at room temperature
1/3 cup whole milk
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
Shaved chocolate, for topping

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.

PEANUT BUTTER CHOCOLATE PIE



Peanut Butter Chocolate Pie image

This is a very good recipe for peanut butter chocolate pie. Freeze this for storage or for a summer treat.

Provided by Diana Adcock

Categories     Pie

Time 30m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 9

1 pre-baked pie shell
1 (8 ounce) package cream cheese
1 cup smooth peanut butter or 1 cup crunchy peanut butter
1 1/4 cups icing sugar
1/2 cup whipping cream
2 1/2 teaspoons pure vanilla extract
1/2 cup whipping cream
6 semi-sweet chocolate baking squares, chopped
1/2 cup chopped peanuts

Steps:

  • In a large bowl beat cream cheese until smooth.
  • Add peanut butter and 1 cup of the sugar.
  • Beat until well blended.
  • In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
  • Gradually beat in remaining 1/4 cup sugar and vanilla.
  • Slowly fold cream mixture into peanut butter mixture.
  • Pour into cooled pie shell.
  • For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
  • Cool to luke warm and then pour over pie.
  • You may need to rock the pie back and forth to get even coverage.
  • One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
  • Once topping has set you can cover with plastic wrap.
  • You can freeze this pie for storage or for a frozen summer treat.

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



Chocolate Peanut Butter Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 8 servings

Number Of Ingredients 17

1 1/4 cups dry-roasted, salted peanuts
1/2 cup granulated sugar
Pinch ground cloves
1/4 cup unsalted butter, melted
6 ounces bittersweet chocolate
1/4 cup heavy cream
1 1/2 cups milk
2 large eggs
1 cup confectioners' sugar
2 tablespoons cornstarch
Pinch fine salt
4 ounces cream cheese, cut into pieces
1/2 cup creamy peanut butter
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate
1 1/4 cups heavy cream, chilled
1 tablespoon confectioners' sugar

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
  • Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.
  • For the filling: Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.
  • For the topping: Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners' sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving.

PEANUT BUTTER PIE WITH CHOCOLATE CRUST



Peanut Butter Pie with Chocolate Crust image

Provided by Food Network

Categories     dessert

Time 5h55m

Yield 1 pie

Number Of Ingredients 12

1 cup chopped dry roasted peanuts
1 cup graham cracker crumbs
1/3 cup sugar
1/4 cup melted butter
1/4 cup shaved semisweet chocolate
Peanut butter filling, recipe follows
8 ounces cream cheese
1/2 cup plus 2 tablespoons peanut butter (smooth or chunky)
1/2 cup milk
3/4 cup powdered sugar
1 cup cream, whipped
1-ounce semisweet chocolate for shaving on top

Steps:

  • Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later.
  • Peanut Butter Filling: Using mixer with a paddle attachment, cream together the cream cheese, peanut butter, milk and powdered sugar until light and fluffy, about 1 1/2 minutes. Fold the whipped cream into the peanut butter mixture and pour it into the pie shell. Freeze for 4 to 5 hours. Two hours before serving place pie in the refrigerator. Shave chocolate over the top just before serving.

CHOCOLATE-PEANUT BUTTER PIE



Chocolate-Peanut Butter Pie image

Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 9

Number Of Ingredients 6

3 cups Multi-Bran Chex™ cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

Steps:

  • Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
  • In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
  • Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
  • In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g

CHOCOLATE PEANUT PIE



Chocolate Peanut Pie image

I entered this pie in our county fair, and it was selected Grand Champion. Who can resist a tempting chocolate crumb crust and the creamy filling with big peanut butter taste? Be prepared to take an empty pan home when you serve this pie. -Doris Doherty, Albany, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 11

1-1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Grated chocolate or chocolate cookie crumbs, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack. , For filling, beat the cream cheese, peanut butter, sugar, butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in refrigerator.

Nutrition Facts : Calories 551 calories, Fat 39g fat (18g saturated fat), Cholesterol 73mg cholesterol, Sodium 349mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 3g fiber), Protein 10g protein.

CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY



Chocolate Cookie Crust Peanut Butter Pie Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 7

24 chocolate sandwich cookies, crushed into crumbs
4 tablespoons butter, melted
8 oz cream cheese
1 cup creamy peanut butter
8 oz whipped cream
1 ¼ cups powdered sugar
½ cup cookie crumb, for garnish

Steps:

  • Preheat oven to 350°F (180°C).
  • Crush cookies into crumbs, setting aside some crumbs for garnish.
  • Add crushed cookies into a bowl and mix with melted butter.
  • Pour crumbs into pie dish and pat down to form a crust.
  • Bake crust for 5 minutes or until set.
  • In a bowl mix the cream cheese and peanut butter until smooth.
  • Add in the whipped cream and powdered sugar, mix again until smooth.
  • Pour mixture over crust and smooth out the top.
  • Refrigerate or freeze until set, about 1 hour.
  • Sprinkle the top with remaining cookie crumbs.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams

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

PEANUT BUTTER CHOCOLATE PIE



Peanut Butter Chocolate Pie image

Save some room for the meal''s grand finale, a real super-star of a dessert, Peanut Butter Chocolate Pie. From Sara Walker of Roanoke Rapids, North Carolina, this pie is simply divine. Says Sara, "This is always a family reunion favorite. Kids love it!" And there's certainly lots to love; it's creamy and really full of peanut and chocolate flavors. Also, it only has 5 ingredients, and with just 15 minutes of chilling time necessary, this pie's ready before you know it!

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (6 ounces) peanut butter cups
1 cup cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (9 inches)

Steps:

  • Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping., Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 364 calories, Fat 17g fat (9g saturated fat), Cholesterol 5mg cholesterol, Sodium 388mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

LAYERED CHOCOLATE PEANUT BUTTER PIE



Layered Chocolate Peanut Butter Pie image

Who can resist luscious chocolate and peanut butter paired up in a pie? With Judy Barrett's recipe, you don't have to! Reduced-fat and sugar-free ingredients lighten up the dessert without slicing into its satisfying flavor. When she takes it to gatherings in Oklahoma City. Judy gets an empty pie plate and lots of compliments in return.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat chunky peanut butter
1 reduced-fat graham cracker crust (9 inches)
CHOCOLATE LAYER:
1/3 cup nonfat dry milk powder
1-1/4 cups cold water
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat whipped topping
1/2 ounce semisweet chocolate, shaved into curls

Steps:

  • In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust., For chocolate layer, in a bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 505mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CHOCOLATE-PEANUT BUTTER PIE



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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

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
1 pinch kosher salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1 teaspoon kosher 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:

  • Crust: Preheat oven to 350 degrees. 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.
  • 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: 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.

INCREDIBLE CHOCOLATE PEANUT BUTTER PIE



Incredible Chocolate Peanut Butter Pie image

Provided by Food Network

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

Vegetable oil, for brushing pie plate
1 3/4 cups chocolate wafer crumbs
1/4 cup unsalted roasted peanuts, chopped
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup granulated sugar
3 tablespoons cornstarch
2 1/2 cups whole milk
3 large egg yolks
3/4 cup crunchy peanut butter
2 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1 cup heavy cream
3 tablespoons granulated sugar
1/4 cup chopped unsalted roasted peanuts

Steps:

  • To make the nutty wafer crust, preheat the oven to 350 degrees. Lightly oil a 9-inch deep dish pie plate. In a medium bowl, stir together the cookie crumbs, peanuts and butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 8 to 10 minutes, or until set. Cool on a wire rack.
  • To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter.
  • In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate in melted, scrape the mixture into the baked crust. Cover with plastic wrap, pressing it directly onto the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set.
  • In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap from the pie. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set.
  • To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream forms soft peaks. Using a rubber spatula, pile the whipped cream evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill the pie before serving.

PEANUT BUTTERY CHOCOLATE PIE



Peanut Buttery Chocolate Pie image

The combination of peanut butter and chocolate chips make this pie a tasty treat!

Provided by P.L. Weiss

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Yield 8

Number Of Ingredients 9

1 cup peanut butter
2 cups confectioners' sugar
1 cup all-purpose flour
½ cup packed brown sugar
⅔ cup honey
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
½ cup peanut butter chips
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 844.7 calories, Carbohydrate 125.6 g, Fat 34.2 g, Fiber 4.4 g, Protein 15.8 g, SaturatedFat 13 g, Sodium 361.5 mg, Sugar 99.1 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 VI



Chocolate Peanut Butter Pie VI image

Sweet, chewy chunks of peanut butter lie like buried treasures under a layer of chocolate custard. You can top this pie with meringue to make it extra spectacular.

Provided by SAUNDRA

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
2 cups milk
1 tablespoon butter
¼ teaspoon salt
4 egg yolks
¼ cup unsweetened cocoa powder
1 cup white sugar
⅓ cup cornstarch
⅔ cup confectioners' sugar
⅓ cup peanut butter

Steps:

  • In a medium saucepan, combine milk, butter, and salt. Place over low heat and bring to a simmer. In a medium bowl, beat together egg yolks, cocoa powder, white sugar, and cornstarch.
  • Slowly whisk 1/2 cup of hot milk mixture into egg yolk mixture, blending well. Gradually add egg yolk mixture to remaining milk mixture, whisking constantly. Return to heat and allow to boil 2 minutes, stirring constantly. Remove from heat and allow to cool.
  • In a small bowl mix together confectioners' sugar and peanut butter until thoroughly combined. Crumble mixture into pastry shell. Pour cooled chocolate mixture over peanut butter crumbles. Chill 2 hours before serving.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.4 g, Cholesterol 111.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 5.5 g, Sodium 264.3 mg, Sugar 39.4 g

LAYERED CHOCOLATE-PEANUT BUTTER PIE



Layered Chocolate-Peanut Butter Pie image

This is a new recipe that I made for my wife because she was could not find one she liked. Everyone who has tasted it loved it. I hope that I have documented enough of it for other people to try it.

Provided by Russell Barton

Time 3h

Yield 8

Number Of Ingredients 7

2 cups chocolate chips
1 (9 inch) prepared chocolate cookie crumb crust
2 (8 ounce) packages cream cheese
4 tablespoons white sugar
1 teaspoon vanilla extract
1 cup peanut butter
2 ½ cups thawed frozen whipped topping

Steps:

  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
  • Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
  • Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
  • Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
  • Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.

Nutrition Facts : Calories 801.2 calories, Carbohydrate 58.1 g, Cholesterol 76.1 mg, Fat 61.2 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 27.6 g, Sodium 530.2 mg, Sugar 39.9 g

CRUNCHY PEANUT BUTTER & CHOCOLATE PIE



Crunchy Peanut Butter & Chocolate Pie image

This pie is VERY peanut buttery! It doesn't have to be crunchy, but it's good that way. I love the combination of the different layers (both their taste and texture) in this heavenly pie. Plus, and this is a BIG plus for me, it's simple! Oh, and it is a pretty little pie, too! (Cook time listed is for chilling.)

Provided by Soup Fly

Categories     Pie

Time 1h15m

Yield 2 pies

Number Of Ingredients 6

2 graham cracker pie crust
1 1/2 cups crunchy peanut butter
2 boxes sugar-free instant chocolate pudding mix
3 cups skim milk
12 ounces non-dairy whipped topping
1/4 cup peanuts, finely chopped

Steps:

  • Measure peanut butter into a bowl.
  • Heat peanut butter in microwave for 20 seconds.
  • Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
  • Let remaining peanut butter (approx 1/2 cup) cool.
  • Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
  • Divide pudding mixture in half and pour one half over each pie.
  • Mix whipped topping and remaining peanut butter until blended.
  • Spread one half of whipped topping mixture over each pie.
  • Sprinkle peanuts on top of pies.
  • Refrigerate 1 hour or until well-chilled.
  • Serve and ENJOY!

Nutrition Facts : Calories 3116.8, Fat 209.2, SaturatedFat 67, Cholesterol 7.4, Sodium 2570.4, Carbohydrate 260.4, Fiber 20.7, Sugar 147.9, Protein 78

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

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Take a small slice, it's RICH! My husband and kids BEG for this pie, every family occasion, birthdays, you name it! This recipe makes 1 very large deep dish pie or 2 store bought graham cracker crust sized pies.

Provided by Chef Dine

Categories     Pie

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 chocolate wafer pie crust or 1 graham cracker pie crust
1/2 cup peanut butter
1 (8 ounce) package cream cheese (Softened)
1 teaspoon butter
1 cup sugar
1/2 teaspoon salt
2 teaspoons real vanilla extract
4 ounces baker's unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
6 ounces Cool Whip, thawed
chocolate shavings

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.

Nutrition Facts : Calories 734.9, Fat 44.1, SaturatedFat 21.3, Cholesterol 49.6, Sodium 574.1, Carbohydrate 80.7, Fiber 3.7, Sugar 65.7, Protein 13.2

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

PEANUT BUTTER-CHOCOLATE CHIP PIE



Peanut Butter-Chocolate Chip Pie image

My husband, Joe, keeps telling me this pie could win a contest. It's very rich and sweet, but so good.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
1/2 cup chunky peanut butter
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup semisweet chocolate chips, divided

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.

Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 47mg cholesterol, Sodium 343mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 3g fiber), Protein 8g protein.

LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY



Lighter Chocolate Peanut Butter Pie Recipe by Tasty image

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

2 cups nuts, of choice
1 cup oat flour
½ cup dark cocoa powder
⅓ cup honey, or preferred natural sweetener
2 tablespoons milk, of choice, as needed
¼ teaspoon salt
2 cups greek yogurt
1 ½ cups peanut butter
¼ cup honey, or preferred natural sweetener
1 teaspoon vanilla extract
1 pinch salt
1 dark chocolate chip, to taste

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

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