Chocolate Peanut Butter Pie recipe
Taken straight from the menu of the New York City-based Peanut Butter & Co. Sandwich Shop, this cool and creamy treat has a chocolate-covered chocolate cookie crust and a rich peanut butter cream filling.
Peanut butter chips, chocolate chips, and chopped peanuts top this nutty, salty, and sweet pie. What more could a chocolate peanut butter lover possibly want?
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography KELSEY HANSEN, food stylist MATTHEW VOHR, hair KOZMO, makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways!
PEANUT BUTTER GIVEAWAY
Enter to win a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what other no bake desserts with peanut butter you would like to see Peanut Butter & Co. make.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
How to make my Chocolate Peanut Butter Pie
My recipe for chocolate peanut butter pie is so delicious and refreshing. Simple and easy. The hardest part is waiting 2 hours for this chocolate peanut butter pie to set up in the refrigerator. Enjoy this one. Share this video of my chocolate peanut butter pie to your family and friends. Don't forget to comment, like, and subscribe.
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No Bake Chocolate Peanut Butter Pie
An easy no bake pie - chocolate pudding with peanut butter! This easy pie recipe has just 5 ingredients!
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INGREDIENTS
1 9-inch Oreo Crust (store bought or my Oreo Crust Recipe)
1 3.9-ounces box (110g) instant chocolate pudding mix
1 ¼ cups (294ml) nonfat milk
¾ cup (204g) creamy peanut butter
1 8 ounce container (226g) Cool Whip
Peanut butter cups for garnish, optional
INSTRUCTIONS
Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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No-Bake Chocolate Peanut Butter Pie - The Scran Line
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RECIPE
Cookie Crust
265g – 30 Oreos
1 tbsp brown sugar
125g – 1/2 cup unsalted butter, melted
Peanut Butter Cheesecake
500g – 2 blocks cream cheese, softened
250ml – 1 cup heavy cream
1/4 tsp salt
75g - 1/2 cup milk powder
75g - 1/2 cup powdered sugar
2 tsp vanilla extract
1/2 cup crunchy or smooth peanut butter
Chocolate Ganache
600g – 3 cups dark chocolate
250ml – 1 cup heavy cream
Whipped Cream
500ml – 2 cups heavy cream
1 tbsp caster sugar (optional)
2 tsp vanilla extract
Decorations
100g – 1/4 cup salted peanuts, chopped
100g - 1/4 cup peanut butter chips, melted
200g – 1 cup mini peanut butter cups
Instructions:
Pie Crust
For this recipe you’ll need a 2-inch-deep tart tin with removable bottom. Add the Oreos and brown sugar into the bowl of a food processor and blitz until you reach fine crumbs. Then add the melted butter and mix to coat the crumbs.
Pour the mixture out into the tart tin and use the back of a spoon or flat-bottomed glass to press the crumbs down firmly on the bottom and sides of the tart tin. Chill in the fridge for
Peanut Butter Cheesecake
Add the cream cheese, cream and salt to a large mixing bowl. Use an electric hand mixer to mix on medium speed until smooth and creamy. Scrape down the bowl.
Add the milk powder, powdered sugar and vanilla extract and mix until well combined.
Lastly, add the peanut butter and mix to combine. You’ll notice the mixture thicken quite a bit. Completely normal.
Spoon the mixture into the tart tin and use a spoon or spatula to spread out smooth and flat. Place in the fridge to chill for 30 minutes.
Chocolate Ganache
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. Take the pie out of the fridge and pour most of the ganache over the top smoothen out using a spoon. Add mini peanut butter cups around the sides and chill in the fridge for one hour.
Whipped Cream
Add the heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
Add the whipped cream on top of the pie, sprinkle with chopped peanuts, drizzle with melted peanut butter chips and the remaining chocolate ganache. Slice to serve.
Notes
Storage
This pie can be stored in an airtight container for up to three days.
Chocolate Peanut Butter Pie
How to make a chocolate peanut butter pie from scratch! A rich peanut butter filling in a chocolate lined graham cracker crust topped with more chocolate and real whipped cream. Super rich but not cloyingly sweet like other peanut butter pie recipes out there. This was the second most popular pie I made when working as the 'pie lady' at a local diner.
What you'll need:
1 graham cracker crust
1/2 cup chocolate chips
2 Tbsp heavy cream
1 (8oz) package cream cheese, softened
1/2 cup smooth peanut butter
1/2 cup milk
1 cup powdered sugar
1 tsp vanilla extract
2 cups whipped topping
additional chocolate chips for topping (optional)
whipped cream for topping (see how I make mine here: )
Melt chocolate chips in a small bowl with the heavy cream in a microwave, stirring every 30 seconds until chips are melted and mixture is smooth. Pour into a prepared graham cracker crust and spread evenly over the bottom and up the sides. Set aside to cool.
For the filling, mix cream cheese and peanut butter until blended. Gradually add in milk. Add powdered sugar and vanilla and mix well. Finally, add in whipped topping. Stir and mix until all ingredients are thoroughly combined.
Pour filling into the chocolate lined crust until absolutely full. Some filling may remain. Place in freezer for 1 hour until set. Top pie with more chocolate chips that have been melted and whipped cream. Place into refrigerator for another 6-8 hours until fully set. Enjoy!
No Bake Peanut Butter Pie l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 ½ cups chocolate baking crumbs*
▢½ cup melted butter
▢2 packages cream cheese room temperature, 16 oz or 500 g total
▢1 ½ cup smooth peanut butter
▢1 ½ cup powdered icing sugar
▢1 ½ cup heavy whipping cream 30% fat or higher, cold
▢homemade whipped cream for garnish
Instructions
Stir together the chocolate baking crumbs and melted butter. Press firmly into the bottom and up the sides of a 8 or 9 pie plate.
In a large bowl, beat cream cheese with an electric mixer on medium until smooth.
Add the peanut butter and sugar and beat until combined.
Add the cream and beat on low until incorporated, then beat on high until thickened and fluffy. Taste the filling and adjust sweetness to taste as desired.
Spread into prepared crust and refrigerate until set, at least 6 hours or overnight.
Garnish with whipped cream, peanut butter drizzle, chocolate shavings and chopped peanuts or as desired.