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❤
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Chocolate Peanut Butter Pie! #chocolatedesserts #chocolate #peanutbutter #nobakecakerecipe #nobake
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Chocolate Peanut Butter Pie is a no-bake, quick and easy dessert that only requires a pre-made chocolate graham cracker crust and 4 ingredients! Filled with peanut butter, cream cheese, confectioners sugar, and cool whip, this no-bake chocolate peanut butter pie recipe is a crowd favorite dessert for Thanksgiving, Christmas, or a weeknight dinner!
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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Wilton Pastry Bag
2D Star Tip
Buttered Toffee Peanuts
Mini Whisk
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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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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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Chocolate Peanut Butter Pie
This Chocolate Peanut butter pie is a no bake pie. It is delicious, it is decadent and if you love peanut butter and chocolate, it is the stuff that dreams are made of.
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✅ RECIPE INGREDIENTS
Crust
2 cups graham cracker crumbs
1/2 cup butter, melted
Filling
2 3.4 ounces chocolate pudding mix
2 1/2 cups milk
8 ounces cream cheese, softened
1/3 cup peanut butter
1 cup confectioner’s sugar
16 ounces frozen whipped topping, thawed and divided
10 peanut butter cups, chopped
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Snicker Poke Cake:
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Perfect Peanut Butter Pie
Peanut butter lovers rejoice! Creamy, rich, and filled to the brim with peanut butter, this perfect peanut butter pie is a decadent and delicious dessert. The Oreo crust takes things to the next level!
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✅Ingredients
Oreo Crust
• 24 Oreos
• 1/4 cup melted butter
Peanut Butter Pie Filling
• 2 cups heavy whipping cream
• 1 cup powdered sugar divided
• 2 tablespoons dry milk powder
• 1 1/2 cups peanut butter creamy or chunky, divided
• 1/4 cup melted butter
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Grease the sides and bottom of a 9-inch pie plate.
2️⃣ Crush Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared pie pan. Bake for 8-10 minutes.
3️⃣ In a bowl add in 1/2 cup peanut butter, 1/4 cup butter and melt in microwave for about 30 seconds until the combination is more liquidy. Add in 1/4 cup of powdered sugar.
4️⃣ Mix the ingredients until well combined and pour onto the cooked, warm crust. Let crust cool completely.
5️⃣ In a large mixing bowl, add in heavy cream, 1/2 cup of powdered sugar and dry milk powder. Mix on high until stiff peaks for using a hand mixer or stand mixer.
6️⃣ In a separate bowl, combine the remaining 1 cup peanut butter and remaining 1/4 cup of powdered sugar together and mix until well combined.
7️⃣ Fold the peanut butter mixture into the whipped cream until well blended.
8️⃣ Spread the mixture into the cooled pie crust. Refrigerate until ready to serve. Drizzle with chocolate syrup and and sprinkle with chopped up peanut butter candies.
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