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.
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
LAYERED CHOCOLATE PEANUT BUTTER PIE
Who can resist luscious chocolate and peanut butter paired up in a pie? With Judy Barrett's recipe, you don't have to! Reduced-fat and sugar-free ingredients lighten up the dessert without slicing into its satisfying flavor. When she takes it to gatherings in Oklahoma City. Judy gets an empty pie plate and lots of compliments in return.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust., For chocolate layer, in a bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 505mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE
I havn't tried this recipe yet, but it sounds delicious! A friend of mine shared it with me. Tell me how it turns out! (Cooking time is the freezing time.)
Provided by singmeasleep
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
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.
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
Meet a mouth watering sensation with our Peanut Butter-Chocolate Banana Cream Pie. This Peanut-Butter Chocolate Banana Cream Pie is one not to be missed.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
- Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
- Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 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.
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
LAYERED CHOCOLATE AND PEANUT BUTTER BARS
Steps:
- HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
- BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
- STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
- BAKE 24 to 26 minutes. Cool. Cut into 24 bars.
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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.
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.
TWO-LAYER CHOCOLATE PEANUT BUTTER CREAM PIE | BETTER …
From bhg.com
3.3/5 (6)Calories 753 per servingServings 8
- Preheat oven to 375°F. In a medium bowl stir together crushed cookies and the melted butter; press onto the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes or until firm. Cool completely on a wire rack.
- In a medium saucepan combine sugar and cornstarch. Gradually stir in half-and-half. Cook over medium-high heat until thickened and bubbly, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 1 tablespoon butter and the vanilla.
- Immediately pour half of the hot mixture into a medium bowl; add chocolate pieces. Add peanut butter pieces to the remaining half of the hot mixture. Stir each mixture until melted and smooth. Pour warm chocolate mixture into piecrust; smooth top. Carefully and gently, spoon warm peanut butter mixture over chocolate mixture; smooth top. Gently press a sheet of plastic wrap directly onto the peanut butter filling. Chill for at least 4 hours.
FROZEN CHOCOLATE PEANUT BUTTER LAYERED PIE RECIPE - …
From health.com
Servings 8Calories 190 per servingTotal Time 8 mins
- Place the cookies in a small zippered plastic bag and seal tightly. Using a meat mallet or the back of a large spoon, coarsely crush the cookies and set aside.
- Using a fork, stir 1/2 cup frozen yogurt and the peanut butter together in a medium bowl until well blended.
- Spoon the remaining yogurt evenly into an 8-inch pie pan. Using two spoons, drop even spoonfuls of the peanut butter mixture evenly over the yogurt.
- Sprinkle the cookie crumbs evenly over all. Drizzle the syrup over the cookie crumbs. Cover tightly with foil and freeze until firm or at least 4 hours.
CHOCOLATE-PEANUT BUTTER LAYERED CUPCAKES - …
From pillsbury.com
4/5 (148)Category DessertServings 18Total Time 1 hr 35 mins
- In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
- In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
- Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
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CHOCOLATE BOTTOMED PEANUT BUTTER PIE - I WASH YOU DRY
From iwashyoudry.com
5/5 (3)Calories 656 per servingCategory Dessert
- Combine the chocolate chips, heavy cream, corn syrup and vanilla extract in a microwave safe bowl. Heat at 50% power for 1 minute, then stir with a whisk until the chocolate mixture is smooth and creamy. (If chocolates are not melting you can heat for an additional 15 seconds at 50% power). Pour the chocolate into the pre baked pie crust and smooth out into an even layer. Place in the freezer for 10 minutes.
- Meanwhile prepare the peanut butter mousse by whisking together the instant vanilla pudding mix with 1 cup of cold milk until smooth. Heat the peanut butter in the microwave for just 10 seconds to loosen it up a bit, and then add it to the vanilla pudding. Whisk until smooth and thick. Gently fold in the thawed cool whip until fully incorporated. Pour on top of the chocolate layer.
- If you'd like, decorate the top with chopped Reese's cups and a drizzle of chocolate. Keep stored in fridge until ready to enjoy.
CHOCOLATE PEANUT BUTTER PIE WITH INDULGENT CHOCOLATE GANACHE
From somethingswanky.com
4.4/5 (8)Category All RecipesServings 16Total Time 30 mins
- Crush the Oreos into fine crumbs in a gallon sized ziptop bag using a kitchen mallet or rolling pin.
- Place the butter inside the bag and microwave for 30 seconds (make sure the bag is right side up). Press all the air out of the bag and zip it shut. Smush the cookie crumbs and butter together inside of the bag until mixed well.
- Firmly press the Oreo mixture into a pie dish. Freeze for at least 10 minutes while preparing the filling and ganache.
- Use an electric mixer to whisk together the peanut butter, the softened butter, and the powdered sugar until smooth. Pour the filling into the prepared pie crust.
HOMEMADE CHOCOLATE PEANUT BUTTER PIE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (8)Total Time 4 hrs 30 minsCategory DessertCalories 687 per serving
- Process cookies and brown sugar through a food processor until finely ground. Add the butter and pulse until moistened. Alternatively, you can transfer crumbs and sugar to a large bowl, add melted butter, and mix by hand.
- Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Do not over mix. Transfer to a separate bowl.
- Gently heat the heavy cream on the stove over medium heat or in the microwave on 50% power until almost boiling. Immediately remove from heat and pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes.
CHOCOLATE PEANUT BUTTER PIE WITH POTATO CHIP CRUMBLE ...
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Reviews 4Estimated Reading Time 8 minsServings 9Total Time 457492 hrs 39 mins
- Run your Oreos through a food process until finely ground. Mix it in a bowl with the melted butter until completely moistened.
- Preheat the oven to 325F and line a baking sheet with parchment paper. Crush up your potato chips in a ziplock bag. You want it to be mostly small pieces about the size of old fashioned oats.
- In a medium saucepan, whisk together the dry ingredients (sugar, cornstarch, salt, and cocoa powder).
- When your pudding is ready, make the peanut butter mousse. Start by creaming together your room temperature cream cheese and peanut butter. Once combined, mix in the powdered sugar and vanilla.
CHOCOLATE PEANUT BUTTER PIE RECIPE {NO BAKE} - INSIDE ...
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Reviews 73Calories 483 per servingCategory Pie & Ice Cream
- 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.
PEANUT BUTTER AND CHOCOLATE MOUSSE PIE | RECIPES
From hersheyland.com
Servings 1Total Time 4 hrsCategory Tags
- Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
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5/5 (3)Total Time 38 minsCategory DessertCalories 930 per serving
- In a medium bowl, mix the graham cracker crumbs and melted butter together. Press into the bottom and up the sides of a 9-inch pie plate. Place in oven and bake for 8 minutes. Let cool.
- Place chocolate chips and 1/3 cup heavy cream in a microwave-safe bowl and microwave at 20 second intervals, stirring in between, until smooth. Reserve 1/3 cup of chocolate mixture and pour the rest evenly on top of the cooled pie crust. Place in refrigerator to set the chocolate while you make the peanut butter filling.
- Add the 1 1/2 cups heavy cream to a clean mixing bowl. Use an electric mixer to whip it until it starts to thicken. Add 2 tablespoons sugar and continue to beat until thick. Set aside.
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