PEANUT BUTTER-CHOCOLATE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
CHOCOLATE-PEANUT BUTTER PIE
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
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.
PEANUT BUTTER CHOCOLATE PIE
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
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
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 17
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.
CHOCOLATE PEANUT PIE
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
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-PEANUT BUTTER PIE
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
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
LAYERED CHOCOLATE AND PEANUT BUTTER PIE
A chocolate cookie pie crust gets layered with chocolate pudding, a creamy peanut butter filling and COOL WHIP in this luscious no-bake pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust.
- Whisk peanut butter and 1-1/2 cups COOL WHIP until blended; spread over pudding layer in crust.
- Add remaining COOL WHIP to remaining pudding; stir until blended. Spread over peanut butter layer in crust. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CHOCOLATE PEANUT BUTTER PIE
I was given this recipe a few years ago at a Weight Watchers meeting. It is a favorite of my family and at potlucks. My kids don't care it is low in fat & calories - they just like the taste. This was before the point system - so I don't know the values of it.
Provided by Trisha W
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
CHOCOLATE PEANUT BUTTER PIE
This easy pie is so delicious that you will making it all summer. The no-bake makes it great that I don't have to heat up my kitchen for a great dessert.-Carole Taylor, Mason City, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, whisk pudding mix and milk for 2 minutes. Let stand for 5 minutes or until soft-set. Pour into crust. Chill for 20 minutes or until filling is thickened. Cover with the whipped topping. Sprinkle peanut butter cups on top. Chill.
Nutrition Facts :
CHOCOLATE PEANUT BUTTER TOFU PIE
Chocolate, peanut butter and caramel--what more can I say! The hardest part of this is not to eat the whole pie! This also travels will for a picnic or pot luck! And what more no one knows that they are eating TOFU!
Provided by Rita1652
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For crust: In a food processor with metal blade mix 1 cup flour and the salt.
- Add butter and shortening.
- Pulse till pea size.
- Sprinkle 2 tablespoons water over flour mixture.
- Pulse just until evenly moistened and can be gently squeeze dough into a ball.
- Lay dough on a lightly floured surface.
- Coat a rolling pin with flour.
- Roll firmly but gently in short strokes from center of dough outward to form an 11-inch wide round.
- Occasionally lift dough or turn over, dusting flour beneath to prevent sticking.
- Fold the dough round in half, lift it gently without stretching, and lay the folded edge across the middle of a 9-inch pie pan.
- Unfold and ease dough into pan without stretching.
- Trim dough edge evenly 3/4 inch beyond pan rim.
- Fold dough edge under itself,and crimp pressing down on dough rim with your thumb and first finger to make an indentation all around edge of crust.
- Pierce the bottom of the crust with a fork bake in a 400°F oven until nicely browned.
- Cool.
- Sprinkle with 1/4 cup toasted peanuts.
- Set aside.
- For filling: In a food processor, blend the tofu, chocolate and peanut butter.
- Pour the tofu mixture into the prepared crust.
- Chill for at least 2 hours up to 24 hours.
- Before serving: Melt in microwave oven the caramels& cream then drizzle on chilled pie.
- Then sprinkle 1/4 cup toasted peanuts around edge of pie.
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
CHOCOLATE PEANUT BUTTER PIE
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 17
Steps:
- 1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.
- 2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.
- 3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.
- 4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 800, Fat 61 grams, SaturatedFat 27 grams, Cholesterol 150 milligrams, Sodium 380 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 16 grams
CHOCOLATE PEANUT BUTTER PIE
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
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
CHOCOLATE PEANUT BUTTER PIE
Provided by Amy Pottinger
Time 4h
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool.
- For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended.
- For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer.
- For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form.
- To assemble the pie: Layer the cooled crust with chocolate ganache and freeze.
- Add the peanut butter filling; freeze again.
- Add the whipped topping; freeze a third time.
- Remove the springform ring and serve.
LAYERED CHOCOLATE-PEANUT BUTTER PIE
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
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
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
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
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
More about "chocolate peanut butter pie recipes"
BEST CHOCOLATE PEANUT BUTTER PIE - COPYKAT RECIPES
From copykat.com
5/5 (2)Total Time 45 minsCategory DessertCalories 782 per serving
- Preheat oven to 350 degrees. In a bowl mix graham cracker crumbs and melted butter. Bake for about 5 to 10 minutes. Remove from oven and allow to cool to room temperature.
- In a large bowl cream heavy cream until it forms stiff peaks. With a stand mixer, or another clean bowl cream together cream cheese, peanut butter, brown sugar, vanilla and beat until the mixture is smooth and creamy. Gently fold the whipped cream into the peanut butter mixture. Spoon the peanut butter mixture into the pie shell or tart pan. Place the pan into the refrigerator.
- Chill for about 1 hour or until the pie sets. In a small saucepan heat, the 1/2 cup heavy cream until it just begins to boil. Add the chopped chocolate to the pan. Stir until the chocolate melts completely. Spread the melted chocolate over the peanut butter pie. Chill pie until the chocolate sets. This pie must be kept in the refrigerator.
CHOCOLATE PEANUT BUTTER PIE (NO BAKE!) - CHEF SAVVY
From chefsavvy.com
5/5 (9)Calories 854 per servingCategory Dessert
- Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
CHOCOLATE PEANUT BUTTER PIE - MRFOOD.COM
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4/5 (11)Estimated Reading Time 1 minCategory Pies
CHOCOLATE PEANUT BUTTER PIE - FOOD DOLLS
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CHOCOLATE PEANUT BUTTER PIE RECIPE {NO BAKE} - INSIDE ...
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- Crush the Oreo cookies with the cream filling still in them in a food processor. Mix together the crumbs and melted butter.
- Press evenly onto the bottom and sides of a 9 inch pie plate. Refrigerate while you make the filling.
CHOCOLATE PEANUT BUTTER PIE - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 5Total Time 1 hr 10 mins
NO-BAKE CHOCOLATE PEANUT BUTTER PIE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (2)Calories 249 per servingCategory Dessert
- Freeze for 3 hours before serving. You may want to remove from the freezer for 10 minutes before cutting to serve.
DOUBLE-CHOCOLATE PEANUT BUTTER PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (535)Total Time 4 hrsServings 1
- Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
- In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
- In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
- Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
PEANUT BUTTER PIE - CELEBRATING SWEETS
From celebratingsweets.com
Ratings 10Calories 503 per servingCategory Dessert
- Preheat oven to 325°F. Add the whole Oreos (with their filling) to a food processor or blender and process until they are fine crumbs. Dump the crumbs into a bowl and add the melted butter. Stir until well combined.
- Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream, ⅔ cup powdered sugar, and vanilla until stiff peaks form. Transfer to the refrigerator.
- Right before serving, add the reserved whipped cream to the top of the pie. If the whipped cream has lost some of its volume you can re-whip it before adding it to the pie. Top with toppings/garnishes and serve.
CHOCOLATE PEANUT BUTTER PIE - COMFORTABLE FOOD
From comfortablefood.com
5/5 (1)Total Time 4 hrs 50 minsCategory Cake, DessertCalories 827 per serving
- If using a pre-packaged pie crust then bake according to package directions. If using a rolled up crust, then place it in a greased 9" pie pan. Prick the bottom of the crust all over with a fork, then line with aluminum foil and pastry weights. Bake for about 15 minutes, then remove the foil and bake for another 3 - 5 minutes, or until the crust is browned.
- Sprinkle the chocolate chunks around the crust, then return to the oven for a few minutes to melt the chocolate, then spread evenly over the crust, using the back of a spoon. Set the crust aside and allow to cool.
- Beat together the cream cheese, powdered sugar and salt until light and fluffy, then beat in the peanut butter and vanilla.
CHOCOLATE PEANUT BUTTER PIE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 787 per serving
- Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
- In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in the vegetable shortening. Add cold water in two parts, mixing until ingredients form a nice dough.
- Using two prep bowls, separate the egg yolks from the whites, being careful not to get any yolk in the whites. Save the whites for the meringue by refrigerating until ready to use. With a fork, whisk together the yolks. Chop the semi-sweet baking chips into small chunks. Measure out the creamy peanut butter ahead of time so that it's ready when needed.
- In a large saucepan, combine the granulated sugar, all-purpose flour, salt, and whole milk. Cook on medium-low heat until thickened, 3-5 minutes, stirring constantly.
PEANUT BUTTER-CHOCOLATE PIE RECIPE - BEN MIMS | FOOD & WINE
From foodandwine.com
Servings 8-10Total Time 3 hrsCategory Pies
- Make the crust: Preheat oven to 325°F. Whisk together flour, cocoa, granulated sugar, cornstarch, and kosher salt in a large bowl. Melt 1/2 cup plus 1 tablespoon of the butter in a heatproof bowl. Pour melted butter over dry ingredients, and stir with a spoon until mixture forms rough clumps. Using your fingers, continue kneading mixture until no loose dry ingredients remain.
- Spread flour mixture out on a parchment paper–lined baking sheet. Bake in preheated oven until fragrant and dried out, about 20 minutes, stirring once after 10 minutes. Transfer baking sheet to a rack, and let cool completely.
- Transfer cooled crumbs to a food processor; pulse until finely ground. Melt remaining 3 tablespoons butter in a heatproof bowl. Pour melted butter over crumbs in food processor; pulse until crumbs are evenly moistened. Scrape crumbs into a 9-inch pie pan, and press evenly over bottom and up sides. Bake at 325°F until crust is set, about 12 minutes. Let cool while you make the filling.
- Make the filling: Combine brown sugar, cornstarch, and kosher salt in a medium saucepan; whisk to combine. Add egg yolks, and whisk into a smooth, thick paste. Add milk, and whisk until smooth. Heat over medium, stirring constantly. Cook, stirring often, until mixture bubbles and thickens into a pudding, 8 to 10 minutes. Remove from heat, and whisk in peanut butter and vanilla until smooth. Immediately scrape filling into cooled crust, and spread filling evenly, smoothing the top. Let pie stand while you make the ganache topping.
CHOCOLATE PEANUT BUTTER PIE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
5/5 (3)Total Time 2 hrs 30 minsCategory PiesCalories 723 per serving
- Combine graham cracker crumbs and melted butter in a small bowl and stir until well blended. Press crumb mixture firmly into a 9-inch springform pan.
- Melt 4 ounces semi-sweet chocolate and stir in 2 tablespoons heavy cream. Spread the melted chocolate over the crust.
- Pour one cup of the heavy cream into a bowl or stand mixer and whip until stiff peaks form. Stick the whipped cream in the fridge until the filling is ready.
- In mixer bowl, add peanut butter and cream cheese and mix until creamy and blended. Reduce speed to low and gradually add confectioner's sugar, vanilla and lemon juice.
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