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.
Reese’s Peanut Butter Pie (No Bake)
Reese’s peanut butter pie has an extraordinary crust that will truly blow your mind! ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #peanutbutterpie #reesespeanutbutterpie #nobakepie
PRINT THE RECIPE ➡️
Ingredients ⬇️
24 whole Oreo's
40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
1/4 cup unsalted butter, melted
8 ounce package cream cheese, softened
1 3/4 cups powdered sugar, divided
16.3 ounce jar chunky peanut butter, (approximately 1¾ cups)
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup dry roasted peanuts, chopped
2 ounces milk chocolate, broken into pieces
Instructions ⬇️
In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 3/4 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.
To prepare the filling: Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.
Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.
Quarter the remaining 20 mini peanut butter cups.
Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).
Refrigerate until ready to serve or serve immediately. Enjoy!
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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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No Bake Peanut Butter Pie
Peanut Butter Pie -- Throwback Thursday
Peanut Butter Pie -- Throwback Thursday
PEANUT BUTTER PIE Recipe
INGREDIENTS:
FOR THE PIE FILLING
1 ( 8 oz.) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 (16 oz.) container whipped topping, thawed
FOR THE PEANUT BUTTER CRUMBS ON TOP
2 tablespoons powdered sugar
1 tablespoon peanut butter
INSTRUCTIONS:
For the pie filling:
Beat the cream cheese and the peanut butter until well blended and smooth.
Add the powdered sugar and beat until well blended.
Gently fold in 8 oz. of the whipped topping just until combined.
Pour into the crust and spread evenly.
Spread the remaining whipped topping over the top.
For the peanut butter crumbs on top:
Mix the peanut butter into the powdered sugar with a fork until crumbs are formed.
Sprinkle the peanut butter crumbs on top
Chill for a minimum of 2 hours or overnight.
Serve and Enjoy !!!
Marie
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Protein Peanut Butter Pie | Easy No Bake Dessert
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