CHOCOLATE PEANUT PIE
I entered this pie in our county fair, and it was selected Grand Champion. Who can resist a tempting chocolate crumb crust and the creamy filling with big peanut butter taste? Be prepared to take an empty pan home when you serve this pie. -Doris Doherty, Albany, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack. , For filling, beat the cream cheese, peanut butter, sugar, butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in refrigerator.
Nutrition Facts : Calories 551 calories, Fat 39g fat (18g saturated fat), Cholesterol 73mg cholesterol, Sodium 349mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- Crush cookies into crumbs, setting aside some crumbs for garnish.
- Add crushed cookies into a bowl and mix with melted butter.
- Pour crumbs into pie dish and pat down to form a crust.
- Bake crust for 5 minutes or until set.
- In a bowl mix the cream cheese and peanut butter until smooth.
- Add in the whipped cream and powdered sugar, mix again until smooth.
- Pour mixture over crust and smooth out the top.
- Refrigerate or freeze until set, about 1 hour.
- Sprinkle the top with remaining cookie crumbs.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams
MILE-HIGH PEANUT BUTTER PIE
Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g
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.
CHOCOLATE-PEANUT BUTTER COOKIE PIE
Chocolate chip cookie dough crust, peanut butter filling, and chocolate on top... it's rich and delicious!
Provided by Janelpa
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, 3/4 cup chocolate chips, 3/4 cup butter, 1/4 cup plus 2 tablespoons brown sugar, vanilla, and salt in a bowl; stir until well combined. Turn into an ungreased 9-inch pie pan and press into the bottom and up the sides to form a crust.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 15 minutes.
- Meanwhile, combine powdered sugar, peanut butter, 1/4 cup plus 1 teaspoon water, and remaining 2 tablespoons butter in a bowl; beat with an electric mixer for 1 minute. Use a rubber spatula to scrape mixture into the cookie crust; press evenly to fill crust.
- Place remaining 1 cup chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Remove, stir, and microwave for 1 more minute. Remove and stir until smooth.
- Remove pie from the oven. Pour melted chocolate over top and spread with a knife to cover; swirl chocolate with a fork if desired.
- Let cool to room temperature, about 30 minutes. Refrigerate until set, about 2 hours. Let thaw slightly before serving.
Nutrition Facts : Calories 845.5 calories, Carbohydrate 102.4 g, Cholesterol 53.4 mg, Fat 47.7 g, Fiber 4.7 g, Protein 12.3 g, SaturatedFat 22.7 g, Sodium 231.6 mg, Sugar 77.2 g
CHOCOLATE PEANUT BUTTER POPCORN PIE RECIPE BY TASTY
Here's what you need: unsalted butter, marshmallow, peanut butter, popcorn, nonstick cooking spray, dark chocolate chip, milk chocolate chips, heavy cream, powdered sugar, vanilla extract, milk
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
- Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
- Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
- Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
- In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
- Fold the whipped cream into the cooled chocolate.
- Spoon the chocolate mixture into the popcorn crust. Spread evenly.
- In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
- Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
- Chill the pie in the refrigerator for at least 4 hours.
- Release the springform, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1410 calories, Carbohydrate 183 grams, Fat 68 grams, Fiber 24 grams, Protein 30 grams, Sugar 60 grams
LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY
If you've been searching for a better-for-you-dessert recipe that still feels totally indulgent, look no further. This peanut butter pie is the perfect mixture of sweet and savory. The crust - made with any kind of nuts, oat flower, cocoa powder, and milk - is dense, but the peanut butter and Greek yogurt filling is light and airy.
Provided by Mercedes Sandoval
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Place nuts in the bowl of a food processor and pulse until chunky.
- Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
- Add mixture to a greased pie tin and press down firmly to form the crust.
- Chill for 1 hour.
- In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
- Add filling to pie crust and smooth into an even layer.
- Top with dark chocolate chips.
- Chill for at least 1 hour.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 72 grams, Fat 46 grams, Fiber 9 grams, Protein 21 grams, Sugar 43 grams
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CREAMY PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST
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4.8/5 (13)Total Time 1 hr 23 minsCategory PiesCalories 635 per serving
- For the crust, preheat the oven to 375 degrees F. In a medium bowl, toss the cookie crumbs together with the brown sugar. Stir in the melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely.
- For the pie filling, combine all the ingredients in a high-powered blender (like a Blendtec) and mix until smooth and very thick. If you don't have a blender, in a large bowl of an electric stand mixer or with a handheld electric mixer, beat the peanut butter, sugar, cream cheese and vanilla together until creamy. In another bowl, whip the cream to medium-stiff peaks and fold gently into the peanut butter mixture until combined.
- Spread the peanut butter filling into the cooled crust, cover lightly with plastic wrap and refrigerate for 1-2 hours (or up to several days).
- When ready to serve, cut the pie into slices and serve with additional whipped cream and crushed candy bar and/or nuts, if desired.
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