Tammy's Favorite Peanut Butter Cream Cheese Pie
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Chocolate Peanut Butter Pie
Chocolate Peanut Butter Pie
In this video I show you how to make a super delicious and super easy, diabetic friendly chocolate peanut butter pie. This recipe is modified from the 1944 Jell-o Bright Spots For Wartime Meals booklet ( The original recipe is called Peanut Butter Cream Pie. I added an oreo-style pie crust and used chocolate pudding instead of vanilla. At any rate, everyone will love this one. Add it to your very own cookbook because you’ll want to make it again and again.
Chocolate Peanut Butter Pie
Oreo-style pie crust (or see video for homemade version)
1 regular box Jell-o chocolate pudding
1 ¾ cup milk
¼ cup (4 TBSP) peanut butter
Optional: Rediwip whip cream and crushed Oreos to sprinkle on top
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CHOCOLATE PEANUT BUTTER DREAM PIE
CHOCOLATE PEANUT BUTTER DREAM PIE
Makes one 9” pie
2 cups chocolate cookie crumbs
8 Tablespoons unsalted butter, melted
¾ cup creamy peanut butter
4oz cream cheese, softened
1 ½ cup powdered sugar
½ teaspoon vanilla
8oz carton cool whip, thawed
1-2 cups chopped chocolate peanut butter cups
¼ cup semi sweet chocolate chips
¼ cup milk chocolate chips
2 Tablespoons coconut oil
In a small bowl, combine cookie crumbs and unsalted butter with a fork until crumbs are moist. Pour crumbs into a 9” pie dish (not a deep pie dish, just a regular one) and press into the bottom and up the sides. Refrigerate crumb crust while you prepare the filling so it firms up a little.
In the bowl of a stand mixer fitted with the paddle attachment, cream the peanut butter and softened cream cheese with the powdered sugar and vanilla. On low speed, stir in the carton of thawed cool whip. Carefully spread the peanut butter filling into the chilled crumb crust. Cover the top with chopped peanut butter cups.
In a small microwaveable bowl or glass measuring cup, melt chocolate chips and coconut oil for 20 seconds at a time until smooth, stirring between each interval. Using a small spoon, drizzle melted chocolate all over the top of the pie. Chill for at least an hour or more before serving. It. Is. Rich. So you may get 10-12 pieces out of one pie! Have cold milk on hand! Delicious!
No Bake Peanut Butter Pudding Pie
Today I'm making a decadent summertime dessert that won't heat up your kitchen because it's no bake! My Peanut Butter Pudding Pie is creamy and rich, but also light and fluffy and packed with yummy peanut butter flavor.
Peanut Butter Pudding Pie
1 1/2 c. cookie crumbs (I used about 22 S'mores sandwich cookies. You can substitute graham crackers, oreos, nutter butters...)
6 Tbsp. unsalted butter, melted
4 oz. cream cheese, room temperature
1/2 c. creamy peanut butter
1/2 c. powdered sugar
8 oz. whipped topping, thawed & divided
1 pkg. instant vanilla pudding
2 c. cold milk
1/4 tsp. vanilla extract
peanut butter cups for decorating the top
Use a food processor or a ziplock bag and rolling pin to make cookie crumbs. Stir in the melted butter until the mixture resembles wet sand. Press evenly into the bottom and up the sides of your pie pan. Refrigerate.
Use an electric hand mixer to combine the cream cheese and peanut butter. Add in the powdered sugar and mix slowly to combine. Add 4 oz. thawed whipped topping and mix again to incorporate. Spread this mixture into the crust and refrigerate to set.
Prepare the instant vanilla pudding by adding the cold milk and vanilla extract and whisking for about 2 minutes until thickened. Spread the pudding over the peanut butter filling. Refrigerate.
Carefully spread the remaining thawed whipped topping evenly over the top and sprinkle mini peanut butter cups or chopped up peanut butter cups all over top. Refrigerate for a couple of hours. ENJOY!
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NUTELLA PEANUT BUTTER DREAM PIE #carolinachef #simplecookingmadesimple #nutellapeanutbutterdream
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Soooo delicious!! This recipe is so simple, and everyone will love you!!
Nutella Peanut Butter Dream Pie
1/2 cup Creamy Peanut Butter
1/4 cup Nutella
1- 8oz package Cream Cheese
1 1/2 cup powdered sugar
Mix until all ingredients are well blended.
Scrape sides and mix for another
30 seconds.
2 cups Heavy Cream
Add to peanut butter mixture. Start
mixing on low and until starts getting
thicker. Scrap sides of bowl that all
ingredients are getting mixed well.
Now you can turn mixer speed up and
mix until fluffy.
1 Oreo or Graham Crakcer Pie Crust
Add pie filling in crust. Top with
Chocolate Syrup and chopped
miniature Reese Cups. Place lid
on top and refrigerate for at least
2 hours. Enjoy!
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Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Chocolate Peanut Butter Pie is hardcore joy for the serious dessert-lover.
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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!
2012 Ree Drummond, All Rights Reserved
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Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network