Best 12 Peanut Butter Chocolate Mud Pie Recipes

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Indulge in a symphony of flavors with our guide to creating the ultimate peanut butter chocolate mud pie. This delectable dessert combines the irresistible richness of chocolate with the creamy smoothness of peanut butter, resulting in a heavenly treat that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, we'll provide you with all the necessary steps and ingredients to craft this masterpiece. So, gather your culinary tools, preheat your oven, and prepare to embark on a delicious journey as we explore the secrets behind the perfect peanut butter chocolate mud pie.

Here are our top 12 tried and tested recipes!

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
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

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.

NO-BAKE PEANUT BUTTER GANACHE MUD PIE



No-Bake Peanut Butter Ganache Mud Pie image

I adore this mousse-like pie because it combines chocolate and peanut butter into one sweet-and-salty, smooth-and-crunchy pie. The recipe is perfect when I crave a nonfruit pie, and it's easy enough to whip up on a warm day, no baking required.

Provided by Dan Langan

Categories     dessert

Time 8h30m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons (1/2 stick) unsalted butter, cut into chunks
2 tablespoons semisweet mini chocolate chips
1 teaspoon instant coffee or espresso granules, optional
Pinch fine salt
22 chocolate sandwich cookies, finely crushed
1/3 cup semisweet mini chocolate chips
1/4 cup heavy cream
1/3 cup creamy peanut butter
Pinch fine salt
1 1/4 cups heavy cream, well chilled
1 cup plus 2 tablespoons confectioners' sugar
1 cup (8 ounces) full-fat cream cheese, softened
1/4 teaspoon fine salt
3/4 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 tablespoons semisweet mini chocolate chips
1/4 cup salted "cocktail" peanuts (not dry roasted), coarsely chopped

Steps:

  • Prepare a 9-inch springform pan by turning the base so the lip is on the underside and latching the pan in place. Spray the pan lightly with nonstick spray and line bottom with parchment.
  • For the crust: Place the butter and chocolate chips in a small microwave-safe bowl or cup and microwave until melted, 30 to 40 seconds. Stir in the espresso and salt. Place the cookie crumbs in a medium bowl. Drizzle in the butter mixture and toss until evenly moistened. Pour the crumbs into the prepared pan. Use your fingertips to press the crumbs about 1 inch up the side of the pan. Use the bottom of a measuring cup or flat-bottom glass to press the crumbs securely over the base of the pan place. Place the crust in the freezer.
  • For the ganache: Combine the chocolate chips, cream, peanut butter and salt in the top of a double boiler or in a metal bowl placed over a saucepan of simmering water. Heat, stirring once the chocolate begins to melt, until the mixture is smooth. Pour half of the ganache into the crust and use a spoon to spread it evenly. Set the crust aside while you prepare the filling.
  • For the mousse: Whip 1 cup of the heavy cream together with 1/4 cup of the confectioners' sugar with an electric mixer until medium peaks form. Transfer to a medium bowl and set
  • aside. In the same mixer bowl, combine the remaining 3/4 cup plus 2 tablespoons confectioners'
  • sugar and remaining 1/4 cup cream with the cream cheese, salt and vanilla. Beat on low to
  • combine, then raise the speed to medium and beat until completely smooth. Add the peanut
  • butter and vanilla and beat until smooth.
  • With a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten
  • it. Gently fold in the remaining whipped cream just until combined; a few streaks of whipped
  • cream are okay. Gently spoon 1/2 the mousse into the crust, smoothing it out towards the edges of the pan and mounding it slightly towards the center. Drizzle the remaining ganache over the mousse. Spoon the rest of the mousse into the pan and spread it to the edges of the crust. Smooth the mousse with an offset spatula, creating swoops in the mousse if desired. Sprinkle with the chocolate chips and peanuts around the edges of the pie. Refrigerate overnight before slicing and serving.

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

MUD PIE



Mud Pie image

"M" is for mud pie. "Y" is for yummy! This delicious chocolate pie is as easy as ABC to make.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 8

Number Of Ingredients 13

1 cup granulated sugar
1/2 cup butter or margarine, melted
1/3 cup Gold Medal™ all-purpose flour
1/3 cup baking cocoa
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 cup chopped nuts, if desired
1/4 cup hot fudge sauce or topping
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
2 to 3 tablespoons hot fudge sauce or topping, if desired
Additional nuts, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and side of round pan, 8x1 1/2 inches, or pie plate, 9x1 1/4 inches. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan.
  • Bake 25 to 30 minutes or until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely,about 1 hour.
  • Beat whipping cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 2 to 3 tablespoons fudge sauce. Garnish with additional nuts. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 390, Carbohydrate 40 g, Cholesterol 85 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

PEANUT BUTTER CHOCOLATE MUD PIE



Peanut Butter Chocolate Mud Pie image

This is the best Peanut Butter Pie I have ever tried. My brother-in-law works in a bakery, and developed this. It is rich enough, you can only have a small sliver. Well worth cheating on the diet. I usually double the recipe and put it into a glass rectangle pan.

Provided by joannaf73

Categories     Pie

Time 33m

Yield 1 Pie, 16 serving(s)

Number Of Ingredients 10

2 cups nutter butter cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
1 1/2 cups heavy whipping cream, chilled
12 ounces cream cheese, softened
3/4 cup sugar
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
1/4 semi-sweet chocolate chips
2 tablespoons heavy cream

Steps:

  • Making crust:.
  • In large bowl combine cookie crumbs, sugar, and melted butter until combined.
  • Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan).
  • Making the Filling:.
  • Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form.
  • Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed.
  • Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined.
  • Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined.
  • Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours.
  • Making the Topping:.
  • In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth.
  • Pour over the top.
  • Refrigerate for 3 hours and serve.
  • TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.

PEANUT BUTTER AND WHITE CHOCOLATE CREAM PIE



Peanut Butter and White Chocolate Cream Pie image

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Banana     Chill     Potluck     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 13

1 cup sifted powdered sugar
3/4 cup smooth old-fashioned peanut butter
2 1/2 teaspoons vanilla extract
2 tablespoons Grape-Nuts cereal
2 1/2 cups whole milk
4 large egg yolks
3/4 cup sugar
1/4 cup all purpose flour
1/4 cup cornstarch
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 9-inch-diameter frozen pie shell, baked according to package directions, cooled completely
2 ripe bananas, peeled, sliced
1 1/2 cups chilled whipping cream, beaten to firm peaks

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.

CHOCOLATE PEANUT BUTTER MUD PIE



Chocolate Peanut Butter Mud Pie image

An age-old combination - chocolate and peanut butter - brought together to make this scrumptious Mud Pie for everyone to enjoy - Have fun!!

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/3 cup peanut butter (creamy or chunky)
1 graham wafer crust (10-inch)
1 cup nestle toll house miniature chocolate chip
3/4 cup nestle nesquick chocolate flavor syrup
1/4 cup cornstarch
1/8 teaspoon salt
3 cups milk
sweetened whipped cream

Steps:

  • Spread peanut butter evenly over bottom of crust. Sprinkle with morsels. Place on a baking sheet.
  • Combine Nesquick, cornstarch, and salt in a medium saucepan. Gradually stir in millk; cook over medium heat, stirring frequently, until mixture comes to a boil. Boil for 1 minute.
  • Pour filling into crust. Carefully place mud pie in refrigerator . Refrigerate for 4 hour or until set. Top with whipped cream before serving.

Nutrition Facts : Calories 457, Fat 22.7, SaturatedFat 8.6, Cholesterol 12.8, Sodium 328.1, Carbohydrate 61.2, Fiber 2.6, Sugar 34, Protein 7.9

PEANUT-CHOCOLATE MUD PIE SQUARES



Peanut-Chocolate Mud Pie Squares image

This chilled mud pie is stacked with chocolate pudding and peanut butter fluff for a crunchy, creamy, icy take on a restaurant favorite.

Provided by My Food and Family

Categories     Home

Time 12h25m

Yield 16 servings

Number Of Ingredients 9

20 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-2/3 cups), divided
1/4 cup butter, melted
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup creamy peanut butter
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-1/2 cups cold milk
1/4 cup coarsely chopped PLANTERS COCKTAIL Peanuts

Steps:

  • Line 9-inch square pan with plastic wrap, with ends of plastic extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
  • Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.
  • Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over dessert. Top with remaining crumbs and nuts.
  • Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to lift dessert from pan before cutting into squares.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

EASY PEANUT BUTTER-MUD PIE



Easy Peanut Butter-Mud Pie image

Truth is, you know this peanut butter-mud pie is going to be a hit. What will be a revelation is how easy it is to make.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 8 servings

Number Of Ingredients 9

35 vanilla wafers, crushed (about 3/4 cup)
3/4 cup powdered sugar, divided
1/4 cup butter, melted
1/2 cup creamy peanut butter, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-3/4 cups cold milk
1/2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 375°F.
  • Mix wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Reserve 1 Tbsp. peanut butter; beat remaining peanut butter with cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spread over cream cheese layer.
  • Refrigerate several hours or until firm. When ready to serve, spread remaining COOL WHIP over pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 10 sec. or just until softened; stir until smooth. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Nutrition Facts : Calories 490, Fat 31 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 34 g, Protein 9 g

CHOCOLATE PEANUT BUTTER PIE I



Chocolate Peanut Butter Pie I image

This is a refrigerated, quick and easy company pie! Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Debby

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

Time 2h

Yield 8

Number Of Ingredients 7

1 (9 inch) prepared chocolate cookie crumb crust
4 eggs
1 cup butter, softened
8 (1 ounce) squares semisweet chocolate
2 cups confectioners' sugar
1 cup smooth peanut butter
⅓ cup heavy whipping cream

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.

Nutrition Facts : Calories 860.8 calories, Carbohydrate 67.8 g, Cholesterol 167.9 mg, Fat 63.1 g, Fiber 4.4 g, Protein 15.1 g, SaturatedFat 27.9 g, Sodium 537.9 mg, Sugar 52.7 g

PEANUT BUTTER AND CHOCOLATE PIE



Peanut Butter and Chocolate Pie image

Provided by Tracey Chrenko

Categories     Chocolate     Dessert     Bake     Peanut     Chill     Bon Appétit     Michigan

Yield Serves 8

Number Of Ingredients 15

Crust
1 9-inch refrigerated ready pie crust (1/2 15-ounce package), room temperature
Filling
4 large egg yolks
2/3 cup sugar
3 1/2 tablespoons cornstarch
3 cups half and half
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) peanut butter chips
Topping
1 cup chilled whipping cream
2 tablespoons powdered sugar
Grated semisweet chocolate

Steps:

  • For crust:
  • Preheat oven to 400°F. Transfer crust to 9-inch-diameter pie dish. Trim edges of crust and pierce all over with fork. Bake pie crust until golden brown, about 15 minutes. Cool crust completely on rack.
  • For filling:
  • Place yolks in medium bowl. Combine sugar and cornstarch in heavy medium saucepan. Whisk in half and half. Bring mixture to boil over medium-high heat, whisking constantly. Boil 1 minute. Whisk half of mixture into yolks. Return yolk mixture to saucepan. Boil 1 minute, whisking constantly. Remove from heat. Stir in butter and vanilla. Place chocolate chips in medium bowl. Add 1 cup hot custard and stir until chocolate chips melt and mixture is smooth. Add peanut butter chips to remaining custard in saucepan and stir until peanut butter chips melt and mixture is smooth.
  • Spread chocolate mixture evenly into prepared crust. Gently spoon peanut butter mixture over chocolate, spreading to edge of crust. Place plastic wrap atop pie to prevent skin from forming. Cool pie on rack 1 hour. Refrigerate until set, about 2 hours. (Can be prepared 1 day ahead.)
  • For topping:
  • Using electric mixer, beat whipping cream in medium bowl to soft peaks. Add sugar and beat until stiff peaks form. Spoon topping into pastry bag fitted with large star tip. Pipe cream decoratively atop pie. Sprinkle with grated semisweet chocolate.

Tips:

  • Make sure your chocolate chips are finely chopped so that they melt evenly throughout the pie.
  • Don't over-mix the crust. Over-mixing can make the crust tough.
  • Be sure to press the crust firmly into the pie plate. This will help to prevent the crust from cracking.
  • Chill the crust for at least 30 minutes before filling it. This will help to prevent the crust from becoming soggy.
  • Don't over-bake the pie. Over-baking can make the crust dry and crumbly.
  • Let the pie cool completely before serving. This will help the pie to set properly.

Conclusion:

This peanut butter chocolate mud pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy chocolate filling, peanut butter crust, and whipped cream topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this peanut butter chocolate mud pie a try. You won't be disappointed!

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