chocolate pie

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

Chocolate Peanut Butter Pie

chocolate sandwich cookies,

butter, melted

peanut butter

package cream cheese,

sugar

topping,

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.

Yes, yes, yes!  I used a store bought Oreo crust (a time saver) and chopped Reese Cups on top.  My husband has fallen in love with me all over again . . . thank you Ree!

I made this for my family and they loved it. I used 1 cup of confectionary sugar instead of 1 1/3 cups because I was afraid it would be too sweet for my mom and it turned out perfect. I will definitely make this again and I want to try making it with Nutella instead of peanut butter. 

I made this pie for the first time for a co-workers birthday request...all I can say is she was thrilled!!  Everyone thought it was awesome!  It's not as rich as suggested, but one little slice is more than enough...the only thing I did was drizzle a little bit of chocolate over top... Thanks to Ree for sharing an awesome recipe!  I follow her more that any other person on the network.<div><br /></div>

I literally never write reviews—probably because I’m not a particularly good cook.  But this pie deserves all the praise it can get! Easy, quick, and oh so delicious!!  It is so perfect,  I have made it twice in two days, both times for a gift. I have no doubt that it will become my go-to dessert, much to my friends’ delight!


This pie is perfect! I added a layer of whipped topping to the top and some chopped mini peanut butter cups. So delicious it was gone in a flash!  And I made TWO!

I've been making this recipe for years.  When cool whip first came out in the 60's they offered a free cookbook.  This was one of the recipes.

<span>"Ree's Irresistible Chocolate Peanut Butter Pie" - This recipe is Decades old.  It's not Ree's.  It's a good recipe, but she or Food Network shouldn't indicate in their headline that it's "Ree's" Irresistible Chocolate Peanut Butter Pie.  My family has been making this long before she became a TV chef.  Headline 1 Star / Recipe 5 Stars</span>

Halve the sugar and double the peanut butter to avoid a sugar bomb and get a really peanut-y flavor. I also added a couple of pinches of salt to the mix and garnished with crushed honey roasted peanuts. This was a quick easy no-bake that hit the spot. 

Made this with peanut butter Oreos and decorated with mini Reese's cups, chopped peanuts, mini chocolate chips, and lattice ganache.  Was fantastic and easy!

Simple and delicious. I used pre made Oreo crust. My husband loves it for our pre Valentine's Day dessert 

https://www.foodnetwork.com/videos/chocolate-peanut-butter-pie-0198552

Chocolate Peanut Butter Pie is hardcore joy for the serious dessert-lover.

This is the ultimate chocolate pie; rich, silky, and indulgent yet so light and dreamy that you'll have finished a piece in the blink of an eye.

Chocolate Pie

all purpose flour (300 grams, plus more for rolling)

tbs granulated sugar (36 grams)

tsp sea salt (3 grams)

unsalted butter (225 grams, chilled)

water (60 milliliters, ice cold)

tbsp cream

oz dark chocolate (228 grams, nice quality)

eggs (divided)

coffee (60 milliliters, very strong)

granulated sugar (134 grams, plus 3 tbsp divided)

kosher salt

heavy cream (354 milliliters)

heavy whipping cream (236 milliliters)

granulated sugar (24 grams)

tsp vanilla extract (5 milliliters)

Add the flour, sugar, and salt to a large bowl and whisk to combine.

Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.

Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.

Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.Place in the fridge to chill for about 30 minutes to an hour.

Preheat the oven to 425F. Unwrap the dough and place on a well-floured surface. Use a rolling pin to roll out into a circle 1/4&quot; thick and at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn&#039;t stick to the board.

Ease it into the pie pan without stretching and press to fit the pan.

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Dock your pie crust. Add tin foil to the inside, pushing it against the edge of the crust. This will keep your pie crust propped up during backing.&nbsp;

Bake at 425 degrees for 15 minutes.

Take out the tin foil and brush crust with an egg wash. Dock the pie crust again.

Add foil around the sides. reduce temperature to 375 degrees and bake until the center is golden, 15-20 minutes. Tent the crust with foil If the edge is getting too dark.

For the Pie Crust

Place a heatproof bowl over a pot of simmering water.

Add chocolate, coffee, and 1/4 cup brandy if using.

Heat chocolate in the double boiler until mostly melted. Take the bowl off the heat and give the mixture a whisk. Set aside to cool.

In a stand mixer fitted with a paddle attachment add 8 egg yolks (set egg whites aside) and ½ cup sugar. Whip on high for about 4 minutes or until a light lemon color.

Add the cooled chocolate mixture and mix then set bowl aside.

Add a whisk attachment and a clean bowl to your stand mixer then add the 8 egg whites, 2 tbsp sugar and a pinch of salt. Whip until stiff but not over-whipped peaks.

Fold in ¼ of the whipped mixture to the chocolate mixture. Lightly whisk together.

Fold in the remaining whipped mixture to the chocolate until combined.

Put the egg white bowl back on the stand mixer fitted with a whisk attachment. Add 1 1/2 cups heavy cream and 1 tbsp sugar. Whip until soft peaks form.

Fold the whipped cream into chocolate mixture. This will give the mousse more structure and creaminess.

Pour the filling into the baked pie shell and refrigerate for at least two hours.

For the Filling

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.  

Add the whipped cream to the top of the pie.

Sprinkle on some shaved chocolate.

 For the Whipped Cream Topping:

How to Make a Chocolate Pie
Full Recipe: https://preppykitchen.com/chocolate-silk-pie/

This is might just be the MOST indulgent, and sumptuously satisfying dessert I’ve ever made.  A crispy, flakey homemade pastry crust cradles a silky light and oh so rich chocolate mousse filling crowned with light pillows of whipped cream and flakes of shaved chocolate. If you’re a chocolate lover this is a MUST MAKE recipe that will definitely go into your rotation of favorite treats to whip up. 

You can make the whole thing a day ahead and serve chilled but if you're doing thet I might recommend whipping the cream up just before serving for best reults.

How to Make a Chocolate Pie

This amazing Chocolate Cream Pie has an easy homemade&nbsp;chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls

Chocolate Cream Pie

Oreo cookies

Tablespoons butter

milk

cornstarch

chocolate

vanilla extract

heavy whipping cream

Tablespoons sugar

Preheat oven to 350°F.

Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. 

Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.

For the crust: (Can be made 1-2 days in advance)

To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.&nbsp;

Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.&nbsp;

Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface). 

Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.

Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired. 

For the chocolate pudding filling:

Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.&nbsp;

Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.&nbsp;

Spread whipped cream over pie and top with chocolate curls or shavings.

For the topping:

https://content.jwplatform.com/videos/mFuULTsK.mp4

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls.

This Chocolate Cream Pie is the ultimate in rich, creamy, chocolate lusciousness. The Chocolate Cream filling is what happens when you combine really good pastry cream with a ridiculous amount of bittersweet chocolate. And the toasted almond crust is nutty, buttery, and super crispy, delivering a delicious contrast to the ultra-creamy chocolate cream and whipped cream topping.

Extra Rich and Creamy Chocolate Cream Pie

Toasted Almond Pie Crust, chilled

gelatin

water

large egg yolks (*See note below for what to do with the whites)

tsp table salt (3/4 tsp kosher salt)

tsp almond extract (optional, but super delicious)

confectioners sugar (powdered sugar)

Finely chop the chocolate and place it in...

Finely chop the chocolate and place it in a medium size bowl. Set aside.

Add the gelatin to a small bowl and...

Add the gelatin to a small bowl and add the 1 tablespoon of water. Stir to moisten the gelatin and set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on your counter when you whisk in the hot milk.)

Set a 1 or 2 cup heat proof...

Set a 1 or 2 cup heat proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour 2 cups of the hot milk into...

Pour 2 cups of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)

Cook, stirring constantly, until the custard is thick...

Cook, stirring constantly, until the custard is thick and begins to boil. As soon as thickens to the consistency of pudding and barely begins to boil, remove from the heat and whisk for about 20 seconds longer.

Pour the pastry cream over the chopped chocolate....

Pour the pastry cream over the chopped chocolate. Do not stir.

Break the gelatin into small pieces and drop...

Break the gelatin into small pieces and drop them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin melt, then stir until the gelatin and the chocolate are completely incorporated, about 20 seconds. Stir in the vanilla and almond extracts.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)

Follow the instructions in the recipe for Toasted...

Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.

Let the crust cool completely before filling.

Using an electric mixer with the whisk attachment,...

Using an electric mixer with the whisk attachment, beat 3/4 cup of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.

Remove the cooled chocolate pastry cream from the...

Remove the cooled chocolate pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

Scoop the chocolate cream filling into the cooled...

Scoop the chocolate cream filling into the cooled pie crust, smoothing it out into an even layer.

Using an electric mixer with the whisk attachment, whip the remaining 1 1/2 cups of heavy cream with 2 tsp vanilla extract and the powdered sugar until stiff peaks form. Spread the whipped cream over the chocolate cream filling.

Refrigerate the pie until ready to serve.

I have had a lifelong love affair with chocolate pie--well, with chocolate anything! My mother made the most wonderful chocolate pie in the world. I'm not sure how she made it, maybe with pudding that you cooked on the stove. But this recipe sure looks pretty good to me!
Recipe: hersheys.com
Photos: mine

GONE TO HEAVEN CHOCOLATE PIE

whipped cream

Tbsp butter

Tbsp vanilla extract

chocolate chips (or dark chocolate if you prefer)

tsp salt

c milk

pie shell

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

French Silk Pie

chocolate baking crumbs ((340 grams))

butter

sugar ((300 grams))

eggs (room temperature)

cocoa

heavy cream (30-35% fat, divided)

unsalted butter

To make the crust, stir together chocolate crumbs and butter. Press into a 9&quot; pie plate and up the sides. Set aside.

In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.

Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it&#x27;s thick!).

Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.

Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.

Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.

Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.

Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

https://www.youtube.com/watch?v=x_9mDJzRSnE

This easy French Silk Pie is made with a fluffy, rich chocolate filling and no bake Oreo crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs! (MORE BELOW)

INGREDIENTS:

Crust:
2 1/2 cups chocolate baking crumbs (340g)
1/2 cup melted butter

Filling
1 1/2 cups granulated sugar (300g)
4 large eggs room temperature
2 tablespoons cocoa
2 cups heavy cream 30-35% fat, divided
200 grams chopped chocolate 2 100g bars -- I use a combo of dark and milk chocolate -- about 1 1/4 cup
1/4 cup unsalted butter
1 teaspoon vanilla extract

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/french-silk-pie/

EASIER French Silk Pie (no raw eggs!) | The Recipe Rebel

Mississippi Mud Pie

chocolate graham crackers (1 sleeve)

pecans

unsalted butter, melted

unsalted butter,

unsweetened chocolate, chopped

all-purpose flour

salt

corn syrup

coffee-flavored liqueur

eggs

heavy cream

confectioners' sugar

Chocolate sauce, for drizzling (optional)

Food Stylist: Christine Albano 
Prop Stylist: Karin Olsen ,Food Stylist: Christine Albano 
Prop Stylist: Karin Olsen 

Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.

Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).

Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

Really good! It’s so rich and smooth. I added a tablespoon of confection sugar. It was a tad bland for my family. 

This was the first pie I ever made by myself and it tasted amazing! Next time, I will add more butter to the crust because I found that it fell apart when I was cutting into it. I will also toast the pecans to give them a better flavor and add maybe a teaspoon of sugar to the crust because I felt it was not sweet enough. 

First pie ever!! A complete knock out of the park!! Did this with my daughters as a family fun night with Dad. It was easy and the turn out priceless. My kids love to cook and so do I but of course on the grill. I have to say that I had a blast doing this and for the whipped topping it takes a while and yes I got worried I had screwed up but after about 10 minutes of whisking wham whipped cream!! I highly recommend this recipe!!!!

Easy to make...and tastes great. Unlike review below...filling worked just fine...making it again this weekend.

Amazing. Thought about this pie many times since making two the first time! The only change I made is adding MORE whipping cream, and the addition of Heath bar to the top. It's delightful.

I followed the recipe exactly, but the chocolate filling was pretty much soup. It didn't look anything like the picture- the filling never set. Was also put off by stirring in raw eggs to the chocolate filling. Tasted ok but presentation wasn't pretty. 

Really good pie! Really easy to fallow instructions. It wasn't overly sweet which was the best part. Will definitely make again!

Excellent recipe.  I doubled recipe and put in 9x13's to feed large crowd.  I changed crust a little-used chocolate wafers and pecans, making it even richer!

Delicious! I added a bit more powdered sugar in the topping, about 1/4 cup total and used a regular pre-made pie crust.

This vegan cashew butter silky chocolate pie is creamy and rich with all sorts of healthy ingredients.  Not only is it an awesome vegan dessert, but it also fits in your gluten-free and low sugar diet.

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