Creamy Chocolate Peanut Butter Pie Recipes

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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



Chocolate Peanut Butter Pie image

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.

25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed

CHOCOLATE PEANUT BUTTER CREAM PIE

Make and share this Chocolate Peanut Butter Cream Pie recipe from Food.com.

Provided by mary winecoff

Categories     Pie

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 6



Chocolate Peanut Butter Cream Pie image

Steps:

  • Spoon 1/2 cup of the fudge topping into bottom of crust.
  • Place in freezer 10 minutes.
  • Whisk peanut butter and milk in a large bowl until well blended.
  • Add pudding mixes.
  • Beat for 2 minutes or until smooth.
  • Stir in 1/2 cup of the whipped topping.
  • Gently spoon over chocolate layer.
  • Top with remaining whipped topping.
  • Refrigerate 3 hours or until set.
  • Drizzle with remaining 1/4 cup fudge topping.

3/4 cup hot fudge topping, divided
1 graham cracker pie crust
1 (8 ounce) container Cool Whip, divided
1/2 cup peanut butter
1 1/4 cups cold milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix

CREAMY PEANUT BUTTER PIE

Quartered peanut butter cups top this rich smooth pie that's always a hit at gatherings. It saves time, too, because it can be made in advance and frozen until needed. -Rhonda McDaniel, Rossville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6



Creamy Peanut Butter Pie image

Steps:

  • In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.

Nutrition Facts :

2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups,divided
1 chocolate crumb crust (9 inches)

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



Chocolate-Peanut Butter Pie image

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.

36 chocolate wafer cookies (8 ounces), broken into pieces, or 1 3/4 cups wafer-cookie crumbs
6 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
1 pinch kosher salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1 teaspoon kosher salt
1 1/4 cups smooth peanut butter
1 tablespoon pure vanilla extract
2 cups heavy cream
1 ounce semisweet chocolate (preferably 55 percent cacao), finely chopped
2 tablespoons smooth peanut butter

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