Double Layer Chocolate Peanut Butter Pie Recipes

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LAYERED CHOCOLATE-PEANUT BUTTER PIE



Layered Chocolate-Peanut Butter Pie image

This is a new recipe that I made for my wife because she was could not find one she liked. Everyone who has tasted it loved it. I hope that I have documented enough of it for other people to try it.

Provided by Russell Barton

Time 3h

Yield 8

Number Of Ingredients 7

2 cups chocolate chips
1 (9 inch) prepared chocolate cookie crumb crust
2 (8 ounce) packages cream cheese
4 tablespoons white sugar
1 teaspoon vanilla extract
1 cup peanut butter
2 ½ cups thawed frozen whipped topping

Steps:

  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
  • Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
  • Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
  • Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
  • Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.

Nutrition Facts : Calories 801.2 calories, Carbohydrate 58.1 g, Cholesterol 76.1 mg, Fat 61.2 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 27.6 g, Sodium 530.2 mg, Sugar 39.9 g

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE



Double Layer Chocolate Peanut Butter Pie image

I havn't tried this recipe yet, but it sounds delicious! A friend of mine shared it with me. Tell me how it turns out! (Cooking time is the freezing time.)

Provided by singmeasleep

Categories     Pie

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 9

4 ounces cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
9 inches graham cracker crust
2 (4 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces

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 CHOCOLATE PEANUT BUTTER PIE



Double Chocolate Peanut Butter Pie image

One of my favorite pie recipes from Food and Wine Magazine. It is the best pie of this kind. A rich, creamy grown up Reese's in a pie! Prep time includes chilling in the refigerator.

Provided by LizP5885

Categories     Dessert

Time 4h15m

Yield 1 pie

Number Of Ingredients 12

4 ounces semisweet chocolate, chopped (1/2 cup)
1/4 cup unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground (from a 9-ounce package)
8 ounces cream cheese, softened (1 cup)
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup dry roasted salted peanut, chopped
kosher salt
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

Steps:

  • MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
  • MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
  • MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
  • 4.Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

Nutrition Facts : Calories 7474.3, Fat 621.4, SaturatedFat 276.8, Cholesterol 865.1, Sodium 4820.6, Carbohydrate 441.2, Fiber 79.6, Sugar 200, Protein 171.5

DOUBLE LAYER CHOCOLATE PEANUT BUTTER PIE



Double Layer Chocolate Peanut Butter Pie image

This is a very easy pie to whip up, tastes great, and always a favorite with children and adults alike!

Provided by R Johnson

Categories     Peanut Butter Pie

Time 4h20m

Yield 8

Number Of Ingredients 9

½ (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces

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.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 65.6 g, Cholesterol 20.9 mg, Fat 37.6 g, Fiber 3.7 g, Protein 14 g, SaturatedFat 14.6 g, Sodium 802.7 mg, Sugar 44.6 g

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