FROZEN PEANUT BUTTER PIE
A frozen peanut butter pie with a graham cracker crust and ganache topping.
Provided by Liz Berg
Categories Pies
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together graham cracker crumbs, sugar and butter.
- Press on bottom and up sides of a greased 9 inch pie plate firmly and freeze.
- In a cold bowl, whip the cream to peaks and place in the refrigerator.
- Beat together cream cheese and sugar.
- Add peanut butter and vanilla and mix well.
- Fold in the whipped cream (I use the mixer to get the mixture smooth).
- Pour in pie and freeze.
- To make the ganache, boil cream and pour over the chocolate chips. Cover 1 min, whisk until smooth. Let cool at room temperature before topping the pie.
- Pour over top of pie and spread.
- Chill in freezer again.
- To cut, use a hot, dry knife. The slices can be difficult to remove, so you may need to run a spatula under the crust after removing the first slice.
Nutrition Facts : Calories 655 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 50 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 slice, Sodium 307 milligrams sodium, Sugar 36 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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.
EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)
This tastes like a cold peanut butter cup and takes only minutes to make, not only is this a lower fat recipe it is extremely delicious, of coarse you can go the full-fat route but this tastes just as good! Magic shell is found near the ice cream cones in your grocery store, it hardens when drizzled on top of ice cream or anything completely frozen, make certain to purchase the ready-made 4-ounce containers of chocolate pudding for this. Cooking time is freezing time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 14m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
- Using a spatula fold in the thawed Cool Whip topping until completely blended.
- Transfer the mixture into the pie crust.
- Freeze until completely firm (about 4 hours).
- When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
- Thaw slightly before serving to allow easier slicing.
- Place any leftover pie in the freezer (don't worry you won't have any leftover!).
FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)
if you love peanut butter and chocolate, you will love this pie! My family just loved this. I made 1 1/2 x of the crust and chocolate topping.
Provided by Deantini
Categories Pie
Time 2h30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
- Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
- Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
- Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
- (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 273.9, Fat 21.7, SaturatedFat 9.3, Cholesterol 27.2, Sodium 178.9, Carbohydrate 18.1, Fiber 2.2, Sugar 10.6, Protein 6.1
FROZEN CHOCOLATE-PEANUT BUTTER PIE
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Yield makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.
- Make the filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla.
- In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
- Garnish the pie: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate. Let pie stand 10 minutes before slicing.
FROZEN CHOCOLATE-PEANUT BUTTER PIE
Steps:
- To make the crust: Preheat oven to 350 F. Combine the cookie crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet). Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners' sugar and salt on medium speed until light and fluffy, about 2 minutes. Mix in the peanut butter and vanilla. (If you don't have a second bowl for your stand mixer either transfer the cream cheese mixture to another bowl and wash the first, or do the next step with a hand mixer.) Switch to the whisk attachment on your mixer and beat the heavy cream until you have soft peaks. Take about 1/3 of the whipped cream and stir it into the cream cheese mixture to lighten it. Use a rubber spatula to gently fold in the remaining 2/3 of the whipped cream. Transfer the filling to the cooled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap. To garnish the pie: Microwave chocolate until melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Put the peanut butter in a small saucepan set over low heat and melt it, stirring frequently. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Remove the pie from the freezer about 10-15 minutes before you are ready to serve.
KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE
For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 4h45m
Yield 12
Number Of Ingredients 7
Steps:
- Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
Nutrition Facts : Calories 465 calories, Carbohydrate 41.1 g, Cholesterol 33.8 mg, Fat 25.6 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 313.1 mg, Sugar 16.6 g
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