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.
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!
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Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
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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Get the recipe ►
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
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Recipe of the Day: Ree's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
Frozen Reese's Pie AKA That Cookout Pie
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I just love a no-bake dessert pie and this frozen Reese's pie is one of my favorite cold treats to make during hot weather. I grew up eating many different flavors of this pie and I love every last one of them from butterfingers, kit-kat, Oreo's, you name it! It's super easy to make and very versatile. I have few tips on this wonderful pie so be sure to check my blog for those.
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Frozen Peanut Butter Pie Recipe
A delicious melt in your mouth dessert that combines two popular flavors- chocolate and peanut butter. This is a great make dessert you can prepare in advance and serve later.
Recipe Links:
Frozen Peanut Butter Pie
Hot Fudge Sauce
Graham Cracker Pie Crust
Ingredient List:
1 Graham Cracker pie crust- see our recipe
1 cup Hot Fudge Sauce- see our recipe
2-5.3 oz containers of vanilla vegan yogurt, (coconut, almond or soy)
1-5.1 oz (family size) vanilla instant pudding
1/2 cup peanut butter
1.5 cup plant based milk, almond, soy or oat milk works well
Optional for garnishing:
Vegan Whipped Topping- Redi Whip makes almond and coconut
Maraschino Cherries- with stems is nice
Assembly Instructions:
Spread ½ cup of Hot fudge sauce in bottom of pie crust. Freeze for 10-15 minutes until it firms up.
To make the filling- combine the milk and peanut butter until smooth. I use a hand held blender, but you can mix by hand. Next stir in pudding mix. Next stir in yogurt. Spoon filling into the pie crust. Freeze until solid.
Serving: Thaw about 1 hour prior to serving. Top each slice with the additional hot fudge sauce that has been warmed. Add some vegan whipped cream and top with a cherry.
Tips- pre-slice the pie before it’s fully frozen. Then put it in the freezer to fully freeze. Also, freeze leftover pie in individual slices so you can easily serve it one slice at a time.
Frozen Peanut Butter Pie - Dished #Shorts
On today's Dished #shorts we're making Frozen Peanut Butter Pie
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If you love this how-to-make frozen peanut butter pie recipe let us know what you think in the comments below! #dished #peanutbutter #pie
Ingredients for making no-bake peanut butter ice cream pie:
Crust:
33 Oreos
3 tbsp (24g) peanuts
1/2 cup (113g) butter, melted
Filling:
8 oz (250 g) cream cheese, softened
1/2 cup (110g) raw sugar
1 cup (240g) peanut butter
2 tsp (10ml) vanilla extract
1 cup (235ml) whipping cream
1 tbsp (13g) sugar
Topping:
1 cup (160g) chocolate chips
2 tbsp (28g) butter
2 tbsp (30ml) whipping cream
1/2 cup (75g) coarsely chopped peanuts
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FROZEN PEANUT BUTTER PIE RECIPE - Fifteen Spatulas
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Frozen Peanut Butter Pie Recipe:
Ingredients:
For the chocolate graham cracker crust:
1 sleeve of chocolate graham crackers*
⅓ cup sugar
6 tbsp melted butter
For the peanut butter pie filling:
8oz package cream cheese, softened
1 cup chunky peanut butter (can use creamy if preferred)
1.25 cups confectioner’s sugar
1 tsp vanilla extract
1.5 cups whipping cream
extra whipped cream, for garnish
chopped peanut butter cups, for garnish
Directions:
To make the graham cracker crust, either pulse the graham crackers into crumbs in a food processor or bash it up in a bag with a rolling pin. Stir together the crumbs and sugar, then stir with the melted butter to moisten. Pour the crumbs into a pie plate and compact down and up the sides with your fingers or a cup. Bake the crust at 350 degrees F for 8 minutes, then let it cool for at least an hour.
To make the peanut butter pie filling, combine the cream cheese and peanut butter and whip with an electric mixer until combined. Add the confectioner’s sugar and vanilla and whip those in.
In a separate bowl, whip the cream until thick and fluffy (soft to stiff peaks). Add the cream to the peanut butter in 4 installments. First stir in ¼ of the whipped cream, then fold in the next three installments, to lighten the peanut butter. Spoon the filling into the cooled graham cracker crust, cover with plastic wrap, and freeze for 2 hours.
To serve, garnish the peanut butter pie with whipped cream and chopped peanut butter cups. Let the pie stand for 5 minutes before serving. Enjoy!
*You can also use 1.5 cups of purchased graham cracker crumbs
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Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.