Best 9 Chocolate Peanut Butter Truffle Pie Recipes

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For those with a sweet tooth and a penchant for indulgent desserts, the chocolate peanut butter truffle pie emerges as a delectable symphony of flavors, textures, and sheer decadence. This luxurious creation harmoniously blends the richness of chocolate with the nutty undertones of peanut butter, resulting in an irresistible treat that captivates the senses and leaves taste buds yearning for more. As you embark on this culinary adventure, let us guide you through the steps of crafting the ultimate chocolate peanut butter truffle pie, ensuring an unforgettable dessert experience that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PEANUT BUTTER TRUFFLE PIE RECIPE - (4.3/5)



Chocolate Peanut Butter Truffle Pie Recipe - (4.3/5) image

Provided by á-36972

Number Of Ingredients 15

CRUST:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
TRUFFLE FILLING:
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
PEANUT BUTTER FILLING:
1 cup whipping cream
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
TOPPING:
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts

Steps:

  • Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie. Notes: - You can substitute crunchy peanut butter for the creamy peanut butter. - Instead of making your own chocolate topping, use purchased chocolate topping instead.

RICH CHOCOLATE TRUFFLE PIE



Rich Chocolate Truffle Pie image

The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 5

12 ounces semisweet chocolate chips
1 ½ cups heavy whipping cream
¼ cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

  • In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
  • In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
  • Refrigerate at least 8 hours before serving.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 47.4 g, Cholesterol 61.4 mg, Fat 37.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 19.7 g, Sodium 209.1 mg, Sugar 33.4 g

CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE



Chocolate Truffle Pie with Raspberry Sauce image

Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
1 pint chocolate ice cream, softened
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 pint vanilla ice cream, softened
2 tablespoons slivered almonds, toasted
1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.

CHOCOLATE TRUFFLE PIE



Chocolate Truffle Pie image

Doubly delicious with chocolate in both the crust and filling, refreshing slices of silky pie satisfy a sweet a tooth.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 9

1 1/4 cups chocolate cookie crumbs
1/4 cup butter or margarine, melted
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 pint (1 cup) whipping cream
1 teaspoon vanilla
2 egg yolks
1/2 cup whipping cream
1 tablespoon powdered sugar
Unsweetened baking cocoa, if desired

Steps:

  • In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
  • In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
  • In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 80 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g, TransFat 1 g

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!

Provided by Anna

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 2h20m

Yield 16

Number Of Ingredients 7

1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
  • In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
  • Top pies with whipped topping when ready to serve.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g

CHOCOLATE-PEANUT BUTTER TRUFFLES



Chocolate-Peanut Butter Truffles image

Provided by Food Network

Categories     dessert

Yield 30 to 50

Number Of Ingredients 8

1 cup heavy cream (preferably not ultra-pasteurized)
3/4 cup smooth peanut butter (commercially prepared)
24 ounces semi-sweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
'Goobers' for truffle center, optional
1/2 cup Dutch-processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional)

Steps:

  • To prepare chocolate-peanut butter mixture and chill: Heat cream with peanut butter in a 1-quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a medium-mesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).
  • To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1-inch paper candy cups (yield will depend on the size of your scoop used to shape truffle).
  • To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

CHOCOLATE PEANUT BUTTER TRUFFLES



Chocolate Peanut Butter Truffles image

Provided by Food Network

Categories     dessert

Yield 30 to 50

Number Of Ingredients 8

1 cup heavy cream (preferably not ultra pasteurized)
3/4 cup smooth peanut butter (commercially prepared)
24 ounces semisweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
'Goobers' for truffle center, optional
1/2 cup Dutch processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional)

Steps:

  • To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

CHOCOLATE-PEANUT BUTTER TRUFFLES



Chocolate-Peanut Butter Truffles image

Peanut Butter and Chocolate are just 2 of my taste addictions. These truffles are fantastic, better than the peanut butter cups I used to devour while I was growing up.

Provided by evelynathens

Categories     Candy

Time 5h7m

Yield 40 truffles

Number Of Ingredients 6

12 ounces best-quality semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons butter, cut into bits
3/4 cup chunky peanut butter
2 teaspoons vanilla
1/2 cup finely chopped salted peanuts, about

Steps:

  • In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
  • Remove from heat and stir in vanilla and a pinch of salt.
  • Transfer to a bowl and chill for 4 hours, or until firm.
  • Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
  • Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
  • Keep in an airtight container, chilled, for up to 2 weeks.

CHOCOLATE PEANUT BUTTER TRUFFLE PIE



Chocolate Peanut Butter Truffle Pie image

Make and share this Chocolate Peanut Butter Truffle Pie recipe from Food.com.

Provided by Pinay0618

Categories     Pie

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 11

1 (14 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
1 cup whipping cream
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts

Steps:

  • Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
  • Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
  • In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 608.2, Fat 45.2, SaturatedFat 19.4, Cholesterol 61.6, Sodium 346.2, Carbohydrate 46.1, Fiber 3.6, Sugar 23.5, Protein 10.6

Tips:

  • Use high-quality chocolate for the best flavor.
  • Make sure the cream cheese and butter are at room temperature before mixing them together.
  • Do not overmix the batter, as this will make the pie tough.
  • Bake the pie in a preheated oven to ensure that it cooks evenly.
  • Let the pie cool completely before serving, as this will help it to set.
  • Top the pie with whipped cream or chocolate shavings before serving for a special touch.

Conclusion:

This chocolate peanut butter truffle pie is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, creamy peanut butter filling, and crunchy Oreo cookie crust, this pie is sure to be a hit with everyone who tries it. Whether you are making it for a special occasion or just because you want a sweet treat, this pie is sure to satisfy your cravings.

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