Best 5 Double Peanut Pie Recipes

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
• Gently stir in 1 1/2 cups of whipped topping.
• Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick.
• Immediately stir in remaining whipped topping.
• Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie.
• Cover and refrigerate for 4 hours.

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
• In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
• Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

DOUBLE PEANUT PIE

Steps:

• In a large bowl, lightly beat eggs. Gradually add the peanut butter, sugar, corn syrups, butter and vanilla until well blended. Fold in peanuts. , Pour into the crust. Bake at 375° for 30-35 minutes or until set. Cool. Serve with whipped cream or ice cream if desired.

GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE

Steps:

• In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
• Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
• Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
• To serve, top servings of pie with whipped cream and chocolate shavings.

GLUTEN FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE RECIPE - (4.6/5)

Steps:

• In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate. Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes. Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours. To serve, top servings of pie with whipped cream and chocolate shavings.