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
PEANUT BUTTER CHOCOLATE PIE
This is a very good recipe for peanut butter chocolate pie. Freeze this for storage or for a summer treat.
Provided by Diana Adcock
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl beat cream cheese until smooth.
- Add peanut butter and 1 cup of the sugar.
- Beat until well blended.
- In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar and vanilla.
- Slowly fold cream mixture into peanut butter mixture.
- Pour into cooled pie shell.
- For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
- Cool to luke warm and then pour over pie.
- You may need to rock the pie back and forth to get even coverage.
- One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
- Once topping has set you can cover with plastic wrap.
- You can freeze this pie for storage or for a frozen summer treat.
CRUNCHY PEANUT BUTTER & CHOCOLATE PIE
This pie is VERY peanut buttery! It doesn't have to be crunchy, but it's good that way. I love the combination of the different layers (both their taste and texture) in this heavenly pie. Plus, and this is a BIG plus for me, it's simple! Oh, and it is a pretty little pie, too! (Cook time listed is for chilling.)
Provided by Soup Fly
Categories Pie
Time 1h15m
Yield 2 pies
Number Of Ingredients 6
Steps:
- Measure peanut butter into a bowl.
- Heat peanut butter in microwave for 20 seconds.
- Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
- Let remaining peanut butter (approx 1/2 cup) cool.
- Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
- Divide pudding mixture in half and pour one half over each pie.
- Mix whipped topping and remaining peanut butter until blended.
- Spread one half of whipped topping mixture over each pie.
- Sprinkle peanuts on top of pies.
- Refrigerate 1 hour or until well-chilled.
- Serve and ENJOY!
Nutrition Facts : Calories 3116.8, Fat 209.2, SaturatedFat 67, Cholesterol 7.4, Sodium 2570.4, Carbohydrate 260.4, Fiber 20.7, Sugar 147.9, Protein 78
CRUNCHY PEANUT BUTTER AND CHOCOLATE PIE
This pie is definitely for the peanut butter lover! Recipe is from Taste of the South. The pie needs to be refrigerated for about 4 hours.
Provided by CookingONTheSide
Categories Pie
Time 28m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine graham cracker crumbs, peanuts and sugar.
- Add butter and egg white, stirring to combine.
- Press crumb mixture in bottom and up sides of a 9-inch pie plate.
- Bake for 8 minutes.
- Remove from oven and cool completely.
- In medium mixing bowl, beat cream cheese and confectioners' sugar at high speed with an electric mixer for approximately 6 minutes, or until light and fluffy.
- Add peanut butter, milk and vanilla.
- Beat until smooth and creamy.
- Prepare dessert topping mix according to package directions.
- Fold into peanut butter mixture.
- Spoon mixture into cooled crust.
- Refrigerate for 4 hours, or until set.
- Garnish with chocolate-covered peanuts, if desired.
Nutrition Facts : Calories 430.9, Fat 32.1, SaturatedFat 10.8, Cholesterol 27, Sodium 285.4, Carbohydrate 29, Fiber 3.4, Sugar 23.2, Protein 11.8
PEANUT BUTTER AND CHOCOLATE PIE
A delicious pie for anyone with that love for peanut butter and chocolate - For added crunch, use crunchy peanut butter.
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes; cool completely.
- Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Pour over crust; cover.
- Freeze at least 3 hours or overnight. Remove pie from freezer 30 minutes befoe serving. Melt chocolate as directed on package; drizzle over pie. Let stand at room temperature until pie is soft enough to cut into slices to serve. Store any leftover pie in freezer.
Nutrition Facts : Calories 465.6, Fat 34, SaturatedFat 13.7, Cholesterol 39.7, Sodium 304.8, Carbohydrate 35, Fiber 2.3, Sugar 25.6, Protein 10.1
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