Chocolatepeanutbutterpiereedrummond Recipes

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.

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.

Steps:

• Crust:.
• Crush the Oreos until they're fine crumbs. I used my food processor for this.
• Pour melted butter over the top and stir with a fork to combine.
• Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
• Remove from oven and allow to cool completely.
• Filling:.
• Beat the peanut butter with the cream cheese until smooth.
• Add powdered sugar and beat until smooth.
• Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
• Pour filling into crust, evening out the top with a knife or spatula.
• Chill for at least an hour before serving.
• Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!

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:

• 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.

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

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.

Steps:

• In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

Steps:

• In bowl beat peanut butter, cream cheese and sugar together.
• Fold in 3 cups whipped topping.
• Smooth mixture into pie shell.
• Cover mixture with layer of hot fudge.
• Refrigerate until serving.
• When serving:.
• spread rest of whipped topping over top of hot fudge.
• Take 2 tablespoons hot fudge in bag and knead until soft (easy to dribble over pie).
• Do the same with 2 tablespoons peanut butter.
• Cut corner of fudge bag and drizzle over pie.
• Repeat with peanut butter.