Double Chocolate Peanut Butter Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
• For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
• For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
• Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
• Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.

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 degrees F. Coat an 8-inch springform pan with no-stick cooking spray.
• PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
• BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.
• PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.

Steps:

• In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
• Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
• Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
• To serve, top servings of pie with whipped cream and chocolate shavings.

Steps:

• In a large bowl, lightly beat eggs. Gradually add the peanut butter, sugar, corn syrups, butter and vanilla until well blended. Fold in peanuts. , Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired.

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Steps:

• MAKE THE CHOCOLATE CRUST: 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.
• MEANWHILE, MAKE THE PEANUT BUTTER FILLING: 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.
• MAKE THE CHOCOLATE TOPPING: 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.
• 4.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.

Steps:

• In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
• Gently stir in 1 1/2 cups of whipped topping.
• Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick.
• Immediately stir in remaining whipped topping.
• Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie.
• Cover and refrigerate for 4 hours.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Combine dark chocolate and 3/4 cup plus 1 tablespoon butter in a medium, oven-safe bowl.
• Place the bowl in the preheated oven until chocolate and butter are melted, 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes.
• Mix flour, salt, baking powder, and cinnamon together in a separate bowl.
• Add sugar to the cooled chocolate mixture. Whisk in eggs, one at a time. Add vanilla extract and whisk until combined. Fold into the flour mixture until incorporated. Stir in peanut butter, peanut butter chips, and white chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs but not wet batter, 25 to 30 minutes. Let cool on a wire rack for 20 to 30 minutes before cutting into bars.

Steps:

• Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
• In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
• Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
• Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper.
• Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.

Steps:

• Prepare a 9-inch pie plate.
• For the crust; in a bowl mix the crushed cookies with 2 tablespoons sugar and 1/2 cup melted butter.
• Press into bottom and up sides of the pie plate.
• Place in the refrigerator or freezer while making the remainder of the pie.
• For the filling; in saucepan heat 3/4 cup whipping cream just to boiling; remove from heat and stir in 1-1/4 cups chocolate chips until smooth, then mix in the chopped peanuts (if using).
• Spread the mixture on top of the chilled pie crust spreading out to coat evenly; place in the freezer.
• In a bowl beat 1 cup whipping cream until stiff adding in vanilla a little at a time while beating; set aside.
• In another bowl beat the cream cheese with 2 tablespoons sugar for about 3-4 minutes (the sugar must be completely dissolved) then beat in peanut butter until combined.
• Fold in the whipped cream into the peanut butter mixture until combined (this might take a few minutes).
• Spread the mixture on top of the chocolate layer in the crust.
• Place in the freezer until firm.
• For the topping in a microwave-safe bowl melt 1/3 cup chocolate chips with margarine on HIGH until the chocolate is melted; remove and stir until combined and smooth.
• Immediately drizzle over the top of the frozen pie and place back in the freezer.
• If you are storing this pie more than 24 hours cover tightly with foil.
• Remove the pie from the freezer about 15 minutes before slicing.

Steps:

• In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
• Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

Steps:

• Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.

Steps:

• Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
• Add the remaining 8 tablespoons of softened butter, 1½ cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
• Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.

Steps:

• Spread about 1/2 cup of fudge topping on bottom of crust, put in freezer for 10 minutes.
• Beat together peanut butter and milk till smooth. Add instant pudding and beat till well blended. Mixture will be thick. Stir in 4 oz. of the Cool Whip, and then spread over chocolate in pie crust.
• Top off with remaining Cool Whip, drizzle with fudge topping, and refrigerate.

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.