peanut butter 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.

Peanut Butter Whatchamacallit Pie is a simple and delicious pie that is totally irresistible!  My all time favorite candy bar brings a  new twist to the classic peanut butter pie!

Peanut Butter Whatchamacallit Pie

oz cream cheese, softened

1.6 Whatchamacallit Candy Bars, coarsely chopped

heavy whipping cream, whipped

graham cracker pie crust

whipped cream

caramel sauce

Add whipping cream to a chilled mixer bowl...

Add whipping cream to a chilled mixer bowl and beat until stiff peaks form. Refrigerate.

In a mixer bowl, add cream cheese, peanut...

In a mixer bowl, add cream cheese, peanut butter and powdered sugar. Mix until smooth and well combined. Fold in chopped Whatchmacallit candy bars and whipped cream.

Pour into pie crust. Refrigerate at least 4...

Pour into pie crust. Refrigerate at least 4 hours.

Garnish with sweetened whipped cream and caramel sauce.

This creamy, crunchy peanut butter pie topped with a mound of whipped cream, melted chocolate and chocolate-covered peanuts.

Peanut Butter Pie

all-purpose flour (300 grams)

tsp salt

unsalted butter (cold,

tbsp ice water (15 milliliters)

tbsp vodka (10 milliliters)

sugar (50 grams)

tbsp cream (15 milliliters)

cream cheese (at room temperature)

heavy whipping cream (240 milliliters)

tsp vanilla extract (5 milliliters)

heavy cream (cold, 240 milliliters)

tsp vanilla extract (10 milliliters)

chocolate

peanuts

In a food processor, combine the flour and salt and pulse briefly to mix (you can also do this by hand with two forks). Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas.

Mix ice water with vodka in a small bowl then drizzle into the flour mixture while pulsing just until the dough starts to come together.

Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.

Preheat an oven to 425°F. Line a baking sheet with parchment paper.

With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold 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 keep your pie crust propped up. Bake at 425 degrees for 15 minutes.

Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and brush the crust with the egg wash. Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides.

Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside

For the Crust:

Add the peanut butter and cream cheese to a stand mixer fitted with a paddle attachment and beat together until smooth.

Add powdered sugar and beat until combined.

In a separate bowl whip the cream until soft peaks form then fold into peanut butter mixture.

Spoon or pipe filling into the cooled pastry crust. Smooth and chill for at least three hours.

For the Filling:

Whip the cold cream with 1/4 cup of confectioner&#x27;s sugar and the vanilla extract.

Chill before serving.

For the Whipped Cream:

Add the whipped cream to the chilled pie. Arrange it into a mount that almost reaches the crust.

Drizzle melted chocolate onto the pie. Toss roasted peanuts in the some of the melted chocolate and sprinkle on top.

For the Assembly

This decadent and DELICIOUS peanut butter pie has a crisp homemade butter crust, creamy peanut butter filling, lots of whipped cream drizzled with melted chocolate, and it’s all crowned with a sprinkling of chocolate-covered roasted peanuts. Each bite is pure bliss!


Full Recipe: https://preppykitchen.com/chocolate-peanut-butter-pie/

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The Most Amazing Peanut Butter Pie

This super easy vegan peanut butter pie recipe is made with a healthy gluten-free almond oat chocolate crust but it’s as delicious as the traditional version with Oreo cookies! The creamy peanut mousse filling is naturally sweetened, and topped with a rich chocolate ganache, making this pie to the perfect simple dessert that tastes like actual snickers!

Vegan Peanut Butter Mousse Pie

almonds (*see notes for options)

gluten-free oats (or regular oats)

dates

cocoa powder (unsweetened)

tbsp coconut oil (melted)

salt

8,8 oz silken firm tofu

non-dairy cream cheese (or sub more silken firm tofu)

maple syrup (or other syrup/sugar to taste)

tsp vanilla extract

coconut cream (or another non-dairy whipping cream)

coconut milk (full-fat (or sub another non-dairy cream))

4,2 oz dark chocolate (chopped)

salted peanuts

Preheat the oven to 340°F (170°C) and lightly grease a 10-inch deep tart/pie pan with removable base or springform pan (*see photo and note in the blog post if using another size).

Place the almonds and oats in a highspeed-blender (or food processor) and process into a coarse flour. Add the cocoa powder, soft dates, liquid coconut oil and a pinch of salt and process until the mixture sticks together. (If it seems too dry, add a little bit of water or non-dairy milk).

Transfer the crumbly sticky dough into a lightly greased pie pan. Press it down firmly and up the sides to create an even pie shell. Bake in the preheated oven for about 15 minutes (or just place in the fridge for a no-bake option*). Then let it cool completely.

Chocolate Crust (*see step-by-step photos above)

Add the firm silken tofu, non-dairy cream cheese, creamy peanut butter, maple syrup, and vanilla extract to a blender (or food processor) and blend until smooth and creamy. Then set aside.

In a pre-cooled mixing bowl, whip up the coconut cream until fluffy and stiff peaks form. Then gently fold it into the peanut butter cream mixture until just combined. Spread the mousse onto the prepared pie crust, smoothing out evenly. Place in the fridge overnight to set. (If you can’t wait that long, simply place the pie in the freezer for 1 hour or until set).

Peanut Butter Mousse

Place the chopped dark chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it just starts to boil. Then pour it over the chopped chocolate and let it sit for 2-3 minutes to allow the chocolate to melt. Then stir with a whisk until the ganache is smooth.

Pour the melted chocolate over the chilled peanut butter pie, smoothing out evenly. Decorate with crunchy salted peanuts as desired and chill until set.

When ready to serve, slice and enjoy!

Chocolate Ganache

These (almost) no bake Cannabis Peanut Butter Mini Pies are so easy and so delicious. Modeled after a Pioneer Woman recipe (with a cannabis edibles twist), this is the best recipe for marijuana mini frozen Peanut Butter Pies.

Cannabis Peanut Butter Mini Pies

graham cracker graham

1 tablespoon brown sugar

CannaButter, melted

unsalted butter, melted

(8 ounce) package cream cheese, softened

confectioners’ (powdered) sugar

(16 ounce) container frozen whipped topping, thawed

chocolate covered peanut butter cups, unwrapped

toffee bits

OPTIONAL: Magic Shell chocolate topping

Line 12 muffin tins with muffin cups or liners. (Alternatively you can grease the muffin tin, but we highly recommend using liners so that no crumbs are wasted.)

Combine the graham crackers, CannaButter, unsalted butter and brown sugar in a food processor and blend until finely crumbled.

Place 1 tablespoon of the crust mixture in the bottom of each muffin liner and press into the bottom.

Prepare the Crust

Mix the cream cheese, powdered sugar and peanut butter together until smooth.

Spoon the filling evenly among the 12 muffin liners.

Prepare the Filling

Chop the peanut butter cups into small pieces. Distribute evenly over the top of all peanut butter mini pies.

Sprinkle toffee bits over the top of all peanut butter pies.

OPTIONAL: drizzle Magic Shell chocolate topping over all peanut butter pies

Add the Garnish

This Peanut Butter Pie has a rich flavor and texture, and stores well in the freezer.

sleeve chocolate graham crackers*

tbsp butter

oz mascarpone cheese (at room temperature)

peanut butter (creamy

confectioner's sugar ((4 ounces by weight))

heavy cream

tbsp sugar

peanut butter cups (for garnish (about 6 mini,

Preheat oven to 350 degrees F.

In a food processor, pulse together the graham crackers and sugar, until ground.&nbsp;

Add the melted butter, and pulse until evenly moistened, about 10 times.

Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides.&nbsp;

Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.

To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.

In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.

Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.

To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.

Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!

Recipe video above. Tastes like a snickers bar, in pie form! A cookie crust with a creamy, soft set peanut butter caramel filling. This is sweet and rich (being that it's caramel) so it should serve 12 people easily, possibly more.

Peanut Butter Caramel Pie

/ 4 tbsp butter (, melted)

(7 tbsp) unsalted butter

(110 grams) (packed) brown sugar

sweetened condensed milk (395 grams/14 ounces)

(280 grams) peanut butter, smooth ((Note 2))

(85 milliliters) heavy/thickened cream ((Note 3a))

/ 5 oz milk chocolate chips ((or other of choice, Note 3b))

Grease and line the base only of a 23cm / 9" tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).

Preheat oven to 160C / 325F (all oven types).

Blitz biscuits in food processor until they are fine crumbs.

Add butter and blitz until it looks like wet sand (scrape sides/base if needed).

Pour into tin, spread out then then press firmly into base and sides – use something flat like a cup to assist. Transfer to a baking tray for ease of handling.

Crust:

Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. &nbsp;Butter may not incorporate fully. Don't let it bubble away for ages, just until sugar is melted.

Turn stove off.

Working quickly, pour in the condensed milk &amp; cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.&nbsp;

Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.

Cool for 20 minutes.

Filling:

Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.

Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.

Refrigerate for 2 hours to allow chocolate to set.

Remove from fridge and bring to room temperature before slicing to serve.

Topping:

Vegan Peanut Butter Pie - it&#039;s magically creamy, fluffy, and so peanut buttery. Made with only 6 ingredients, this no-bake delight couldn&#039;t be easier to make!

Vegan Peanut Butter Pie

Oreo cookies*

vegan butter, melted

vegan cream cheese

package So Delicious Coco Whip* (see notes for options)

peanut butter cups, chopped

peanut butter, for drizzling

Chocolate Ganache (or other chocolate sauce)

whipped topping

Preheat the oven to 350 degrees F. Place the Oreo cookies in a blender or food processor, and pulse until they are fine crumbs. Dump the crumbs into a large bowl, then add the melted vegan butter and stir until the crumbs are moistened, but still crumbly.

Press the crumbs into a 9 inch pie pan, and bake for 7 minutes. Remove from the oven and let cool completely before filling.

For the crust

In a large bowl with a hand mixer (or stand mixer using the whisk attachment) beat the peanut butter and cream cheese until smooth. Now add the powdered sugar and beat in. Lastly, add the package of coconut whipped cream and beat until combined and smooth.

Pour the peanut butter filling into the cooled cookie crust, and spread it out evenly with a spatula or spoon.

Chill for at least a few hours, if possible, before slicing and serving. The longer it chills, the more firm the pie will be when you cut it. If you don&#039;t mind a softer pie, you can eat it after an hour.

For the filling

You can serve it as is, or add some additional toppings. I added a layer of coco whip, a drizzle of vegan chocolate sauce (this brand, or use my chocolate ganache recipe), melted peanut butter and some chopped vegan peanut butter cups!

For serving

https://content.jwplatform.com/videos/wKM6BXKt.mp4

Vegan Peanut Butter Pie – it’s magically creamy, fluffy, and so peanut buttery. Made with only 6 ingredients, this no-bake delight couldn’t be easier to make!

Learn how to make this easy peanut butter pie. Simple to make with a graham cracker crust and a rich, fluffy filling. This pie does not disappoint on peanut butter flavor!

graham cracker (crumbs)

butter (melted)

oz cream cheese (well softened)

vanilla extract

oz whipped topping (thawed, divided)

Peanut butter chips, peanuts, melted peanut butter (for garnish)

In a large bowl, combine the graham cracker crumbs, butter, sugar and salt until evenly moistened.

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Top Tags

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The most viewed peanut butter pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine