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.
VELVETY CHOCOLATE BUTTER PECAN PIE
Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. -Helen Fields, Springtown, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 784 calories, Fat 49g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 493mg sodium, Carbohydrate 88g carbohydrate (52g sugars, Fiber 4g fiber), Protein 8g protein.
CHOCOLATE-WALNUT PIE
Provided by Nathalie Dupree
Categories Chocolate Dessert Bake Thanksgiving Walnut Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Melt the chocolate in the microwave or in a heavy pot on low heat. Pour it evenly into the unbaked pie shell.
- In a large bowl, mix the eggs, corn syrup, sugar, butter, and vanilla well. Stir in the walnuts. Pour the mixture into the chocolate-lined pie shell and bake until the filling is set, 45 to 50 minutes. Remove to a rack and let cool.
- The pie may be made ahead several days, or frozen for up to 3 months. Serve with whipped cream if desired.
CHOCOLATE - PEANUT BUTTER PIE
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
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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