Best 11 Creamy Chocolate Peanut Butter Pie Recipes

CHOCOLATE PEANUT BUTTER PIE

Steps:

• 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.

CHOCOLATE PEANUT BUTTER PIE I

Steps:

• Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
• In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
• Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
• Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.

THE ULTIMATE NO-BAKE CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
• Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
• Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.
• Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.

PEANUT BUTTER CREAM PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

CREAMY PEANUT BUTTER PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture., Spoon into crust. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.

CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Crush cookies into crumbs, setting aside some crumbs for garnish.
• Add crushed cookies into a bowl and mix with melted butter.
• Pour crumbs into pie dish and pat down to form a crust.
• Bake crust for 5 minutes or until set.
• In a bowl mix the cream cheese and peanut butter until smooth.
• Add in the whipped cream and powdered sugar, mix again until smooth.
• Pour mixture over crust and smooth out the top.
• Refrigerate or freeze until set, about 1 hour.
• Sprinkle the top with remaining cookie crumbs.
• Slice and serve.
• Enjoy!

CHOCOLATE PEANUT BUTTER CREAM PIE

Steps:

• Spoon 1/2 cup of the fudge topping into bottom of crust.
• Place in freezer 10 minutes.
• Whisk peanut butter and milk in a large bowl until well blended.
• Add pudding mixes.
• Beat for 2 minutes or until smooth.
• Stir in 1/2 cup of the whipped topping.
• Gently spoon over chocolate layer.
• Top with remaining whipped topping.
• Refrigerate 3 hours or until set.
• Drizzle with remaining 1/4 cup fudge topping.

CHOCOLATE PEANUT BUTTER PIE

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.

PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST

Steps:

• Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
• Remove from heat and stir until smooth.
• Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
• Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
• Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
• In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
• Pour into the pie crust.
• Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
• Add the cream and stir until blended and smooth.
• Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
• Refrigerate about 2 hours to set.

LIGHTER CHOCOLATE PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Place nuts in the bowl of a food processor and pulse until chunky.
• Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
• Add mixture to a greased pie tin and press down firmly to form the crust.
• Chill for 1 hour.
• In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
• Add filling to pie crust and smooth into an even layer.
• Top with dark chocolate chips.
• Chill for at least 1 hour.
• Enjoy!

PEANUT BUTTER AND WHITE CHOCOLATE CREAM PIE

Steps:

• Using fork, mix powdered sugar, peanut butter and 1 teaspoon vanilla extract in medium bowl until mixture resembles coarse dry crumbs. Place cereal in small bowl. Mix 1/2 cup peanut butter mixture into cereal; set aside.
• Whisk 1/4 cup milk, yolks, sugar, flour and cornstarch in bowl to blend. Pour remaining 2 1/4 cups milk into heavy medium saucepan; bring to simmer. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard boils and thickens, about 2 minutes. Remove from heat. Add white chocolate and remaining 1 1/2 teaspoons vanilla; whisk until chocolate melts. Cool completely.
• Sprinkle 1/2 cup plain (no cereal) peanut butter mixture over bottom of pie shell. Spoon half of custard filling over. Top with bananas, then remaining plain peanut butter mixture. Spoon remaining custard filling over, mounding in center. Refrigerate pie until cold, about 3 hours. (Can be made 6 hours ahead. Keep chilled.) Top with whipped cream and sprinkle with peanut butter-cereal mixture. Cut into wedges and serve.