CHOCOLATE PEANUT BUTTER PIE I
This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Debby
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 860.8 calories, Carbohydrate 67.8 g, Cholesterol 167.9 mg, Fat 63.1 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 27.9 g, Sodium 537.9 mg, Sugar 52.7 g
THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h40m
Yield 1 9 inch pie
Number Of Ingredients 14
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.
CHOCOLATE PEANUT BUTTER PIE
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
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
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
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
LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY
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
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
NO-BAKE PEANUT BUTTER/CHOCOLATE PIE
Easy to make, no baking, wonderful! You can substitute any chocolate spread for Nutella®, if desired.
Provided by dan4th1
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 4h45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 894.3 calories, Carbohydrate 60.7 g, Cholesterol 120.7 mg, Fat 68.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 27.4 g, Sodium 505.3 mg, Sugar 42.3 g
CHOCOLATE PEANUT BUTTER PIE II
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
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 COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
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
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
INCREDIBLE CHOCOLATE PEANUT BUTTER PIE
Provided by Food Network
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
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.
CRUNCHY PEANUT BUTTER & CHOCOLATE PIE
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
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
PEANUT BUTTER PIE WITH CHOCOLATE GANACHE
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
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 BUTTERY CHOCOLATE PIE
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
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
EASY CHOCOLATE CHIP PEANUT BUTTER PIE
Make and share this Easy Chocolate Chip Peanut Butter Pie recipe from Food.com.
Provided by j.rose.fischer
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
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.
QUICKIE CHOCOLATE PEANUT BUTTER PIE
Simple to prepare with a super creamy chocolate peanut butter taste. Original recipe from Taste of Home.
Provided by Marie
Categories Pie
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pudding mixed with milk over medium heat until thick and bubbling.
- Remove from heat and cool slightly.
- In a bowl, cut peanut butter into confectioners' sugar until small crumbs form.
- Add additional sugar if necessary.
- Set aside 2T of crumbs and sprinkle remaining mixture into baked pie shell.
- Pour pudding over crumbs.
- Chill until set.
- Top with whipped cream and sprinkle rest of crumbs on top.
Nutrition Facts : Calories 486.4, Fat 23.2, SaturatedFat 7.7, Cholesterol 23.1, Sodium 368.9, Carbohydrate 59.9, Fiber 2.9, Sugar 28.9, Protein 12.5
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