Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
You're only six ingredients away from Ree's silky Chocolate Peanut Butter Pie!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy
Ingredients
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions
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.
Cook's Note
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
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Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Chocolate Peanut Butter Pie – Refrigerator Pie - No Bake – No Cook - No Fail – The Hillbilly Kitchen
Chocolate Peanut Butter Pie – No Bake – No Fail – Father’s Day Dessert – The Hillbilly Kitchen
I have never met a man who doesn’t love peanut butter. This pie is the perfect blend of chocolate and peanut butter, making this creamy treat the ideal dessert for your Father’s Day Dinner. It is so simple and easy you will want to hang on to the recipe for all your summer cook outs and anytime you need a quick impressive dessert, even holiday gatherings. You can prepare it in just a few minutes, it lasts for days in the refrigerator, is easy to transport to potluck dinners and it is absolutely delicious.
This pie is sure to become a family tradition and most requested dessert for all special occasions. The taste and texture of the pie is very similar to Reese’s Peanut Butter Cups. Normally a pie serves 8 people. You can easily serve 12 people with this pie, and everyone will be satisfied. The pie is very rich.
Put God First! ????
Ingredients:
1 ½ cups Peanut Butter
2 cups Powdered Sugar
1 cup Heavy Cream
1 teaspoon Vanilla
1/4 cup Butter
1 cup Milk Chocolate Chips
Chocolate Crust – Ready Made or
Chocolate Whipped Cream
1 cup Whipping Cream
½ cup Powdered Sugar
2 tablespoons Cocoa
1 teaspoon Vanilla
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CHOCOLATE Peanut Butter IMPOSSIBLE PIE, Only 7 Ingredient Pie Recipe
CHOCOLATE Peanut Butter IMPOSSIBLE PIE, Only 7 Ingredient Pie Recipe
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Chocolate Peanut Butter Pie
This Chocolate Peanut Butter Pie is a fantastic pie recipe for any special occasion. You'll love the crumbly, chocolate cookie crust, the creamy no-bake filling, and of course the decadent chocolate ganache on top. It's a delicious pie that will have your guests thinking you pre-ordered it from a fancy pie shop! It's that good!
#PieRecipes #PeanutButterPie #EasyRecipes
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Metal Pie Tin
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Buttered Toffee Peanuts
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PEANUT BUTTER CHOCOLATE PIE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
FOR CRUST:
7 oz (196g) of Famous Chocolate Wafers (33 cookies) or Oreos with the filling scraped out
5 ( 75ml) Tablespoons butter, melted
FOR NO-BAKE FILLING:
1 cup (240ml) unsalted peanut butter, creamy or crunchy, without any additional additives (like sugar oil etc. The only ingredient should be peanuts! (For best texture and flavor)
8 oz (230g) of Mascarpone Cheese
3/4 cup (75g) of powdered sugar
1 tsp (5ml) vanilla extract
FOR HOMEMADE WHIPPED CREAM:
2 cups (475ml) heavy cream
2 Tablespoons (13g) powdered sugar
1 tsp (5ml) vanilla extract
FOR CHOCOLATE GANACHE:
1/2 cup (120ml) heavy cream
3/4 cup (110g) semi-sweet. or dark chocolate chips
! FOR GARNISH:
3 tablespoons (45ml) Buttered Toffee Peanuts, chopped
1 square dark chocolate, for grating
METHOD:
Preheat oven to 375F (190C)
Lightly spray a 9 metal pie tin with baking spray, distribute it with a pastry brush and set it aside.
Add the cookies to a food processor and pulse them up until a fine crumb forms. Then add the melted butter and pulse until combined.
Transfer the crumbs to the pie tin, shaking the pan to level the crumbs, then pressing them against the sides to form a crust, in a fist bump motion up the sides so it adheres.
Tamp the bottom of the pie down with a measuring cup to flatten out the bottom. Bake for 10 minutes then all to cool.
Cream together the peanut butter, mascarpone cheese, 3/4 cup of powdered sugar, and 1 tsp of vanilla in an electric mixer. Then transfer to a large bowl.
In a cleaned-out mixer, whip the 2 cups of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla until stiff peaks form.
Add 1 1/2 cups of whipped cream to the peanut butter mixture, 1/2 cup at a time, folding it in to lighten the mixture.
Transfer the peanut butter filling into a cooled pie crust, leveling it out with a spatula, and set aside.
Meanwhile, heat 1/2 cup of heavy cream in a saucepan until foamy and simmering. Turn off the heat and add the chocolate chips. Whisk until a smooth chocolate ganache forms. Allow to cool until slightly warm.
Pour the chocolate ganache into the center of the pile, forming a pool.
Then spread it out gently with the back of a spoon, extending to reach the pie crust.
Place the toffee peanuts in a zip lock bag, seal to close well, and whack with a rolling pin until crushed. Top the pie with crushed peanuts.
Transfer the remaining whipped cream to a pastry bag fitted with a star pastry tip, and pipe whipped cream dollops all around the perimeter of the pie and add one dollop in the center.
Grate the dark chocolate over the whipped cream dollops.
Refrigerate uncovered, for at least 4 hours, before serving.
Remove from the refrigerator 15-20 minutes before serving for easy slicing and the best texture.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How To Make Peanut butter pie With Chocolate Topping
Today I'm making up a Peanut butter Pie With Chocolate Topping it's a delicious pie if you love Peanut butter and chocolate this is for you it's creamy rich and oh so tasty hope you all give it a try and thanks for watching...God bless❤
#cookingwithdonna #peanutbutterpie #pie
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PEANUT BUTTER CHOCOLATE PIE RECIPE! My Version of COSTCO'S Famous PIE! Popular VIRAL TikTok Pie!!!
#peanutbutter #chocolate #dessert #costco #wellerman #costcopeanutbutterchocolatepie #pie #viral #fyp #peanutbutterchocolatepie
YOU SAW IT HERE FIRST! Try my version of Costco's PEANUT BUTTER CHOCOLATE PIE! Let me know what you think!
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