Chocolate Peanut Butter Bacon Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
• Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
• Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
• Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
• Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

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.

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.

Steps:

• Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
• In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
• Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
• For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

Steps:

• Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
• Melt butter and mix in crushed cookies. Then press it into a deep dish pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2qt saucepan, heat milk and 3/4 cup sugar and add chips. Stir over medium heat until the contents are melted and thick. Then add flavoring and let it all cool.
• Place cream cheese and 1 cup sugar in a mixer and blend till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
• Sprinkle 1/3 the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle 1/2 of remaining chopped bacon bits over the chocolate sauce.
• Whip 1 ½ cup of heavy cream, a dash of cream of tartar, and powdered sugar. Spread over pie and pipe edges sprinkle with nest of remaining bacon and pipe circles of chocolate sauce. Drag knife back and forth thru top to form web design.

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.

Steps:

• Soak skewers in water for 30 minutes.
• Thread cooked bacon onto skewers and place on a parchment-lined baking sheet.
• Microwave peanut butter and chocolate chips in separate bowls on high until melted.
• Drizzle the bacon with chocolate and peanut butter.
• Freeze for 20 minutes. Serve and enjoy!

Steps:

• Combine sweetened condensed milk, peanut butter and pudding mix until smooth.
• Fold in whipped topping.
• Pour into pie crust.
• Garnish with peanuts and chocolate shavings.
• Refrigerate for at least two hours. (Cook time is refrigeration time).
• Note: If you use pudding mix with sugar, the pie will turn out grainy-the sugar doesn't dissolve.
• TIP: Use the top of the pie crust container as a cover for your pie. Just remove the paper, give it a good wash and replace it UPSIDE-DOWN over the pie. Re-crimp the edges to hold the lid on. It's the perfect size and your lovely pie won't get squished!

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, 3/4 cup chocolate chips, 3/4 cup butter, 1/4 cup plus 2 tablespoons brown sugar, vanilla, and salt in a bowl; stir until well combined. Turn into an ungreased 9-inch pie pan and press into the bottom and up the sides to form a crust.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 15 minutes.
• Meanwhile, combine powdered sugar, peanut butter, 1/4 cup plus 1 teaspoon water, and remaining 2 tablespoons butter in a bowl; beat with an electric mixer for 1 minute. Use a rubber spatula to scrape mixture into the cookie crust; press evenly to fill crust.
• Place remaining 1 cup chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Remove, stir, and microwave for 1 more minute. Remove and stir until smooth.
• Remove pie from the oven. Pour melted chocolate over top and spread with a knife to cover; swirl chocolate with a fork if desired.
• Let cool to room temperature, about 30 minutes. Refrigerate until set, about 2 hours. Let thaw slightly before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix flour, cocoa powder, and baking soda together in a bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and mix well into a cookie dough. Crumble bacon and add to the dough with the chopped peanut butter cups; fold bacon and peanut butter cup chunks through the dough. Drop peanut butter in small amounts into the dough and swirl into the dough, but not mixing completely to integrate.
• Drop spoonfuls of dough onto baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes.

Steps:

• For crust:
• Preheat oven to 400°F. Transfer crust to 9-inch-diameter pie dish. Trim edges of crust and pierce all over with fork. Bake pie crust until golden brown, about 15 minutes. Cool crust completely on rack.
• For filling:
• Place yolks in medium bowl. Combine sugar and cornstarch in heavy medium saucepan. Whisk in half and half. Bring mixture to boil over medium-high heat, whisking constantly. Boil 1 minute. Whisk half of mixture into yolks. Return yolk mixture to saucepan. Boil 1 minute, whisking constantly. Remove from heat. Stir in butter and vanilla. Place chocolate chips in medium bowl. Add 1 cup hot custard and stir until chocolate chips melt and mixture is smooth. Add peanut butter chips to remaining custard in saucepan and stir until peanut butter chips melt and mixture is smooth.
• Spread chocolate mixture evenly into prepared crust. Gently spoon peanut butter mixture over chocolate, spreading to edge of crust. Place plastic wrap atop pie to prevent skin from forming. Cool pie on rack 1 hour. Refrigerate until set, about 2 hours. (Can be prepared 1 day ahead.)
• For topping:
• Using electric mixer, beat whipping cream in medium bowl to soft peaks. Add sugar and beat until stiff peaks form. Spoon topping into pastry bag fitted with large star tip. Pipe cream decoratively atop pie. Sprinkle with grated semisweet chocolate.

Steps:

• Filler Layer 1: Add 2/3 cup dry milk powder to the vanilla pudding mix.
• Stir in 1 1/2 cup cold water until smooth.
• Beat in the peanut butter.
• Spread in bottom of the graham cracker crust.
• Filler Layer 2: Add 2/3 cup dry milk powder to the chocolate pudding mix.
• Stir in 1 1/4 cup cold water.
• Mix until smooth.
• Pour on top of the Peanut Butter layer.
• Top with 2 cup of whipped cream.
• Garnish with chocolate curls from the chocolate candy.
• Chill.

Steps:

• Cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer to paper towels to drain.
• Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to a cutting board to cool. When bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
• Stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. Chill pie shell.
• Heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stir.
• Beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. Transfer filling to pie shell, smoothing top.
• Cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. Freeze pie, uncovered, until frozen hard, about 5 hours. Let pie soften slightly in refrigerator before serving, about 30 minutes.
• Pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.