THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h40m
Yield 1 9 inch pie
Number Of Ingredients 14
Steps:
- Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
- Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
- Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
- Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.
ULTIMATE PEANUT BUTTER PIE
Christina's peanut butter pie recipe is fabulous. There is no better duo in our mind than peanut butter and chocolate. The melted chocolate on top of the peanut butter Oreo crust is next level genius. Every bite you take, the chocolate melts in your mouth and pairs well with the creamy peanut butter layer. This pie is decadent,...
Provided by Christina Haley
Categories Pies
Time 2h38m
Number Of Ingredients 17
Steps:
- 1. Crush up cookies into a fine crumb (yes the whole package... less 2 because I ate them haha).
- 2. Put them into a large deep pie pan. Melt butter and drizzle over cookie crumbs. Mix well and begin to start pressing them down firmly in the center of pan working outward.
- 3. Keep pressing the cookie crust firmly into the pan working up the sides of the pan. Bake at 350 for 8 minutes. Seat aside and cool.
- 4. Melt package of chocolate chips with 1/3 c of heavy cream in microwave stirring every 10-15 seconds until melted, smooth and silky.
- 5. Pour most of the melted chocolate mixture over the crust setting aside a bit of it for a finishing drizzle. Work the chocolate up the sides of the crust and spread evenly. Put pie in refrigerator to chill while making the filling.
- 6. Cream together the peanut butter and cream cheese (I use my stand mixer for this part). Make the pudding in a separate bowl with the milk. When thick, add it to the peanut butter mixture. Then add the condensed milk and mix together well.
- 7. Beat the 1 1/2 heavy cream. When it just starts getting thicker add the sugar. Beat until thickened.
- 8. Fold 1 cup of the whipped cream into the peanut butter mixture and pour peanut butter filling into the pie. Smooth out evenly.
- 9. Spread the rest of the whipped cream on top of the peanut butter filling. Place chopped up peanut butter cups on top. Then drizzle with the remaining melted chocolate. Chill at least 2 hours before serving. ENJOY!!!
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.
NO BAKE PEANUT BUTTER PIE
Creamy and delicious--melts in your mouth. This pie is a real crowd-pleaser and it can be made with reduced-fat ingredients.
Provided by MEGAN5
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 41.4 g, Cholesterol 16.6 mg, Fat 27.8 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 299.4 mg, Sugar 31.2 g
ULTIMATE PEANUT BUTTER PIE
WARNING: This pie can be habit forming. Please consume responsibly. Thanks to Chef Craig Common of The Common Grill in Anne Arbor Michigan. If you like this you will want to get his THE COMMON GRILL COOKBOOK. All the recipes are top notch and worth every moment spent on them. This is so quick and easy you won't believe it.
Provided by luvinlif2k
Categories Pie
Time 4h20m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 9
Steps:
- To make crust combine crushed cookies and melted butter until well mixed. Press into 9-inch springform pan working the crust 2-inches high along the sides.
- Beat cream cheese and sugar with electric mixer until smooth. Add peanut butter and beat until all ingredients are well-blended. (This is not for a mixer that is faint of heart) Set peanut butter mixture aside.
- In another bowl beat cream and powdered sugar until the mixture forms stiff peaks. Gently fold in whipped cream using 1/3 of mixture at a time.
- Pour into springform pan.
- (optional) Sprinkle with chopped honey roasted peanuts.
- Put in freezer until firm (3-5 hours depending on your freezer).
- When firm, remove pie from the springform pan to serve.
- Serve with your favorite hot fudge sauce if you desire though this is awesome on its own!
- Make sure to refrigerate leftovers (if there are any).
Nutrition Facts : Calories 651.3, Fat 50.9, SaturatedFat 22.9, Cholesterol 95.3, Sodium 427.3, Carbohydrate 40.9, Fiber 2.9, Sugar 28.2, Protein 14.1
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