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I cut the pie in half via fork, excuse the mess. A very sweet peanut butter pie with a graham cracker crust! Tastes like a reeses but without the chocolate. (via Foodspotting)
The one good thing about the pandemic is that I have more free time and life is not such a rush. I have never made a pie before so this was my first attempt sort of. The pie crust is chocolate, butter and Rice Krispies. I had a very small slice it is very rich and sweet.
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Cooking Light's Peanut Butter Pie recipe was pretty tasty for a healthier spin on a very decadent dessert. My version wasn't quite as low in fat as the original magazine recipe, because I downright refuse to use reduced-fat peanut butter. (I think it's gross and chalky tasting) I also used shaved dark chocolate rather than milk chocolate on top. Otherwise, I followed the recipe as directed.
Get the RECIPE
INGREDIENTS:
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Truffle Filling
1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
Peanut Butter Filling
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
Topping
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts
DIRECTIONS:
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
3. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
4. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.
My Father's Day dessert for my husband. His two favorite baking loves are Chocolate Chip Cookies and Peanut Butter Pie. This pie encompassed both of those.
It was so easy to make and it was so incredibly delicious. And I don't even like peanut butter all that much. (It was one of those smells that used to nauseate me when I was pregnant.)
I made him take the rest to work so I wouldn't eat it. One piece was enough for me and I think next time I would have even eaten a half of piece.
The only gripe I had with it, is after the chocolate sets it is hard to cut without cracking the chocolate. Next time I think I would cut BEFORE I set the chocolate.
Here's the recipe...
Chocolate-Peanut Butter Cookie Pie
Prep Time: 15 min ; Start to Finish: 1 hr 50 min
Makes: 16 servings
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies with walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired
1 . Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
2 . In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3 . Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
Highest Explore Position #253
of the Father's Day dessert for my husband.
Chocolate-Peanut Butter Cookie Pie
Prep Time: 15 min ; Start to Finish: 1 hr 50 min
Makes: 16 servings
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies with walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired
1 . Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
2 . In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
3 . Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
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There really was such a grocery store! It closed probably 20 years ago, but this Skaggs Alpha Beta bag was in our garage.
First pie I ever made, using peanut butter and Reese's Peanut Butter cups for the bottom layer, and adding organic choclate pudding for the top. once cooled, I drizzled melted peanut butter on top.
House made Salmon Pastami: Cream Cheese, Tomato, Capers, Red Onion, Hackleback Caviar, Salmon Roe, Black Bear Bakery Everything Bagel
The beautiful
Miss Amy O'Neill,
one of my friends
and one of Hollywood's
most enchanting people,
here laying down flowers
at Hollywood Forever,
the oldest cemetery
in old Hollywood.
Food blogger and mom, Jennie Perillo tragically lost her husband this past week. She has asked her blog readers to bake his favorite dessert - Creamy Peanut Butter Pie - today to celebrate his life and share with someone they love. More here:
www.food52.com/blog/2411_peanut_butter_pie_for_mikey
My pie is made and setting up in the fridge. Tonight I will eat it with those I love in memory of Mikey:
littlemisscupcakeparis.blogspot.com/2011/08/for-jennifer-...
#homemadedessert #homemadedesserts #sweets #dessert #desserts #nofilter #unfiltered #peanutbutterpie #moussepie #peanutbuttermousse #peanutbuttermoussepie #pie #自製甜點 #自製點心 #自製 #甜點 #點心 #無濾鏡 #未經過濾 #花生醬派 #慕斯派 #花生醬慕斯 #花生醬慕斯派 #派
Food blogger and mom, Jennie Perillo tragically lost her husband this past week. She has asked her blog readers to bake his favorite dessert - Creamy Peanut Butter Pie - today to celebrate his life and share with someone they love. More here:
www.food52.com/blog/2411_peanut_butter_pie_for_mikey
My pie is made and setting up in the fridge. Tonight I will eat it with those I love in memory of Mikey:
littlemisscupcakeparis.blogspot.com/2011/08/for-jennifer-...
Read All About It -- littleindiana.com/2011/04/market-street-grill-wabash-indiana
little Indiana
Where to Stay, Play, and Eat
in Small Indiana Towns!
tully's restaurant has their california fish tacos again so we went there for a late dinner. this is the best part about tully's... the peanut butter pie. thanks for dinner, pookie!
i had the amazing delicious fish tacos and rob had jambalaya. SO MUCH FOOD FOR SO LITTLE MONEY. tully's is awesome. plus you get free popcorn.