Peanut Butter Chocolate Chip Pie Recipes

EASY PEANUT BUTTER-CHOCOLATE CHIP PIE

Steps:

• Heat oven to 350ºF.
• Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.
• Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.
• Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.
• Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a bowl, whisk pudding mix and milk for 2 minutes. Let stand for 5 minutes or until soft-set. Pour into crust. Chill for 20 minutes or until filling is thickened. Cover with the whipped topping. Sprinkle peanut butter cups on top. Chill.

PEANUT BUTTER CHOCOLATE CHIP CREAM PIE

Steps:

• PREP: Read through this recipe in its entirety to get a feel for the workflow.
• In a large mixing bowl, whisk together the flour and salt. Add the butter and shortening to the bowl and use a pastry cutter or a fork to cut the fat through the flour until it is evenly distributed in pea size pieces.
• Add the ice water to the bowl 1 tablespoon at a time and use a fork to gently nudge the flour into the water. Do not aggressively stir or mash the flour and butter down. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles, add a little more water. If it holds together than you are ready to chill.
• Press the dough together into a ball and wrap the dough in a piece of plastic wrap, pressing it down into a disk, and refrigerate for at least 1 hour or up to 3 days before using.
• In a large mixing bowl, beat the egg yolks with the sugar until foamy and about double in size. Whisk the cornstarch into the egg/sugar mixture.
• In a saucepan, bring the milk to a boil. Slowly pour about half of the hot milk into the egg/cornstarch mixture while whisking continuously. A damp towel nestled around the mixing bowl can help it from sliding around while whisking.
• Pour the milk/egg mixture back into the pot with the remaining milk and cook over medium/low heat, whisking continuously, until the mixture comes to a boil and thickens considerably.
• Pour the hot custard through a fine mesh sieve and stir in the vanilla extract and the peanut butter while the custard is still hot and whisk to combine. Place a piece of plastic wrap directly on top of the custard and refrigerate until ready to use.
• Preheat your oven to 425 F (220 C). On a lightly floured work surface, roll out the pie crust to about 1 1/2" wider than the diameter of your pie plate.
• Transfer the crust to the pie plate and lift up on the sides to let it naturally fall into the pie plate without stretching it. Trim and crimp the edges of the crust.
• Place a piece of parchment paper over the crust and fill it with pie weights, dried beans, or rice. Weighing down the dough keeps the crust from puffing up and shrinking in the oven. Place the shaped crust in the freezer to firm up and to relax the gluten- about 10 minutes. This helps prevent the crust from shrinking
• Bake at 425 F (420 C) for 20 minutes. Pull the crust out of the oven and remove the parchment with the pie weights. Return the crust to the oven for 5-7 more minutes until the bottom of the crust looks fully baked.
• Set the baked crust on a cooling rack to cool for at least 15 minutes before filling.
• Combine the cold cream and powdered sugar in the mixing bowl. Beat on high speed until the cream thickens and holds stiff peaks. Refrigerate until ready to use.
• Fold in about 3/4 cup of the mini chocolate chips into the pastry cream and pour the mixture into the pie crust. If the filling is still not chilled, return to the refrigerator to chill completely before topping with the whipped cream. Top the pie with whipped cream and the remaining mini chocolate chips.
• STORE: Peanut Butter chocolate chip cream pie should be stored covered in the refrigerator and will keep for up to 4 days.

CHOCOLATE CHIP PEANUT BUTTER PIE RECIPE

Steps:

• Prepare desired pie crust and chill while preparing filling.
• Mix cream cheese with peanut butter until smooth, then mix in powdered sugar and vanilla until creamy.
• In another bowl, beat heavy whipping cream on high speed until stiff peaks form.
• Add whipped cream to peanut butter mixture and fold carefully and slowly until mixture comes together. Don't mix it too fast or the whipped cream will break, causing a wet and loose pie filling.
• Stir in chocolate chips. Spread filling in pie crust and chill at least 1 hour before slicing.
• Store covered in refrigerator for up to 4 days.

CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
• gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
• Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
• Cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
• (NOTE: If you prefer a firmer texture let chill overnight.).

EASY CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• Mix cream cheese, peanut butter, and powdered sugar together.
• Add Cool Whip and blend well.
• Fold in chocolate chips.
• Pour into pie shell.
• Mound high in the center.
• Refrigerate until ready to serve.
• Serve with additional whip cream.

PEANUT BUTTER-CHOCOLATE CHIP PIE

Steps:

• Combine wafer crumbs and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10 minutes. Cool., Meanwhile, in a large bowl, cream the peanut butter, cream cheese and sugar. Add vanilla. Fold in whipped topping and 1/2 cup chocolate chips. Spoon into cooled crust; chill for several hours. Sprinkle remaining chocolate chips on top. Store in refrigerator.

PEANUT BUTTER CHIP PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine flour and sugar. Blend in melted butter, eggs and vanilla. Stir in peanut butter chips and chopped pecans. Pour filling into pie shell.
• Bake in the preheated oven for 30 to 40 minutes, or until golden brown.

CHOCOLATE PEANUT BUTTER PIE

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.

CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
• BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
• BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.