CHOCOLATE BACON PEANUT BUTTER PIE
This a recipe from Francine Bryson. She made it on 'The American Baking Competition' and has since become famous. Here is the recipe from her cookbook, Blue Ribbon Baking from a Redneck Kitchen. Happy Baking!
Provided by Patrick Meyer
Categories Other Desserts
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Grease a 10-inch deep dish pie pan.
- 2. Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
- 3. Melt 3 tbls butter (melted) and mix in crushed cookies. Then press it into a pie plate and bake at 350 degrees for 8-11 minutes, then let it cool.
- 4. In a 2qt saucepan, heat milk and white sugar and add chips. Stir over a medium heat until the contents are melted and thick. Then add remaining butter and flavoring and let it all cool. Cool for 15 minutes.
- 5. Spread 1 1/2 cup of chocolate sauce over crust and sides and let it set.
- 6. Place cream cheese and 1/2 cup confectioners' sugar sugar in a mixer till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more.
- 7. Sprinkle half the contents of the chopped bacon over the chocolate covered crust and then pour in the creamy mixture. Then sprinkle the half remaining chopped bacon bits over the peanut butter middle. Spread half of the remaining chocolate sauce over the creamy middle. Chill 30 mins.
- 8. Whip 1 ½ cup of heavy cream and remaining confectioners' sugar sugar. Add a dash of cream of tartar. Whip till stiff but not till it is too stiff. Spread over pie and pipe edges sprinkle with rest of bacon and pipe rest of chocolate sauce. Refrigerate at least 1 hour or overnight.
CHOCOLATE PEANUT BUTTER PIE
Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!
Provided by Anna
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 7
Steps:
- In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
- In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
- Top pies with whipped topping when ready to serve.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g
CHOCOLATE-TOPPED PEANUT BUTTER-BACON BARS
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate - perfect for a dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
- In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
- Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
- For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 20 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER BACON PIE
Make and share this Chocolate Peanut Butter Bacon Pie recipe from Food.com.
Provided by clr4tkof
Categories Pie
Time 42m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
- Melt butter and mix in crushed cookies. Then press it into a deep dish pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2qt saucepan, heat milk and 3/4 cup sugar and add chips. Stir over medium heat until the contents are melted and thick. Then add flavoring and let it all cool.
- Place cream cheese and 1 cup sugar in a mixer and blend till it's smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
- Sprinkle 1/3 the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle 1/2 of remaining chopped bacon bits over the chocolate sauce.
- Whip 1 ½ cup of heavy cream, a dash of cream of tartar, and powdered sugar. Spread over pie and pipe edges sprinkle with nest of remaining bacon and pipe circles of chocolate sauce. Drag knife back and forth thru top to form web design.
CHOCOLATE PEANUT BUTTER PIE I
This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.
Provided by Debby
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 860.8 calories, Carbohydrate 67.8 g, Cholesterol 167.9 mg, Fat 63.1 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 27.9 g, Sodium 537.9 mg, Sugar 52.7 g
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CHOCOLATE-PEANUT BUTTER PIE WITH BACON RECIPE
From pillsbury.com
2.5/5 (54)Category DessertServings 8Total Time 1 hr 30 mins
- Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
- Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15x10x1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.
- Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.
- In large bowl, beat cream cheese, peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.
KETO CHOCOLATE PEANUT BUTTER PIE WITH BACON
From bonappeteach.com
Ratings 4Category DessertsCuisine AmericanTotal Time 4 hrs 30 mins
- 1. Preheat the oven to 350 F. Spray a 9 inch spring form pan with non-stick spray. 2. In a bowl, combine the crust ingredients and mix well. Pour them into the base of the spring form pan and pack it down evenly in a thin layer and about 1/2" up the sides. I like to use a small measuring cup to help press the mixture down. Bake for 10-12 minutes until its set and allow it to fully cool.
- 3. For the filling, combine the softened cream cheese, powdered sweetener, and peanut butter together in a mixing bowl and whip until smooth. Set it aside. Whip the cream separately until stiff peaks form and then combine the two by lightly mixing or folding them together.
- 4. Pour the filling into the prepared crust and smooth out the top. Cover it with plastic wrap and refrigerate at least 4 hours (ideally works best overnight). Garnish with the melted chocolate, keto candied bacon, and chopped peanuts before serving (the bacon can get chewier if it sits over night in the fridge).
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