Best 9 Frozen Peanut Butter Chocolate Pie No Bake Recipes

NO BAKE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Mix graham cracker crumbs, butter, confectioners' sugar, and 1 cup peanut butter in a bowl until well blended; press evenly into the bottom of an ungreased 9x13-inch pan.
• Melt 3/4 cup dark chocolate, milk chocolate, and 1/4 cup peanut butter in the top of a double boiler over simmering water; heat, stirring occasionally, until smooth, 5 to 10 minutes. Spread chocolate-peanut butter mixture over graham cracker layer in 9x13-inch pan.
• Melt 1 cup dark chocolate and milk in the top of a double boiler over simmering water, stirring until smooth, 3 to 5 minutes; pour over chocolate-peanut butter layer. Refrigerate until set, at least 1 hour. Cut into squares to serve.

FROZEN CHOCOLATE PEANUT BUTTER PIE

Steps:

• Using a food processor, crush the cookies until they are in fine crumbs.
• Pour the crumbs in a bowl and add the melted butter. Mix well.
• Spray the bottom of a 10" springform pan with cooking spray.
• Press the cookie crumbs firmly in the bottom of the prepared pan.
• In a large bowl, cream together the cream cheese and peanut butter using a hand mixer.
• Add in the powdered sugar and mix well.
• Add the whipped topping and fold together using a rubber spatula until it is completely mixed in.
• Spread the peanut butter mixture over the cookie crust.
• Sprinkle 1 1/2 cups of chopped candies overtop the peanut butter mixture.
• Spread the softened chocolate gelato over the candies, making an even layer.
• Sprinkle the remaining candies over the gelato and press them down gently into the gelato.
• Cover the pie with plastic wrap and freeze for at least 4-5 hours, or until it is firm.
• Remove the pie from the freezer 10-2o minutes before serving so it is easier to slice.
• Serve with whipped cream, if desired.

THE BEST NO BAKE CHOCOLATE PEANUT BUTTER PIE RECIPE

Steps:

• Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
• Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)

Steps:

• In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
• Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
• Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
• Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
• (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.

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.

EASY FROZEN PEANUT BUTTER CHOCOLATE PIE (LOWER-FAT)

Steps:

• In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
• Using a spatula fold in the thawed Cool Whip topping until completely blended.
• Transfer the mixture into the pie crust.
• Freeze until completely firm (about 4 hours).
• When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
• Thaw slightly before serving to allow easier slicing.
• Place any leftover pie in the freezer (don't worry you won't have any leftover!).

NO-BAKE PEANUT BUTTER PIE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in peanut butter and sugar until smooth. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

NO-BAKE PEANUT BUTTER/CHOCOLATE PIE

Steps:

• Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
• Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
• Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.