Best 7 Silky Chocolate Peanut Butter Pie Recipes

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

CHOCOLATE PEANUT BUTTER SILK PIE

Steps:

• In a large bowl combine the flour and salt. Dice up the butter and shortening. Using a pastry cutter or stand mixer, cut in your butter and shortening until it is about the size of oats.
• Add the egg and vinegar and just enough water for your dough to combine.
• Mix and knead your dough until combined. Be careful not to over knead.
• Wrap your dough in plastic wrap and let it rest for 4 hours or overnight in the fridge.
• Roll out your dough until it is about 1/2 inch thick.
• Transfer your dough onto a pie dish and press it down into the dish.
• Trim off the extra dough around the edges.
• Tuck your edges in and then crimp them using your thumb on one hand and your thumb and index finger on the other.
• Brush your crust with an egg wash. Using a fork poke some holes in the bottom of your pie crust to keep it from puffing up.
• In your crust place parchment paper and pie weights (or rice or oats).
• Bake your crust at 350 degrees F for 15 minutes. Then take out the pie weights and parchment paper. Continue to bake your crust for another 35 minutes. At about the last 15 minutes, lightly place some aluminum foil on the top of your crust if the edges are getting too brown.
• Let cool completely.
• In a sauce pan whisk together your eggs and sugar. Cook on low while continuously whisking, until your mixture gets pale in color and fluffy (160 degrees F).
• Remove from heat and add your chocolate, vanilla, and peanut butter.
• In a separate bowl, cream your butter then add your chocolate mixture. Beat until light and fluffy.
• In a separate bowl add your heavy cream and whisk on high until you get stiff peaks.
• Fold your whipped cream into your chocolate mixture.
• Pour your filling into your prepared pie shell.
• Refrigerate for 4 hours or more.
• In a bowl whisk together your heavy cream and powdered sugar until you reach stiff peaks.
• Add your whipped cream on top of your pie and then top with some shaved chocolate.
• Serve cold and enjoy!

PEANUT BUTTER SILK PIE

Steps:

• In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

SILKY CHOCOLATE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.

CHOCOLATE PEANUT BUTTER SILK PIE

Steps:

• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large mixer bowl until creamy.. Gently fold in half the beaten cream, and then fold in remaining cream until blended. Spread filling in crust; smooth top.. To make topping, combine chocolate pieces and coffee in a microwave-safe bowl. Cover and microwave on high for 1 to 2 minutes; stir until smooth.. Cool chocolate slightly; pour over top of filling. Refrigerate overnight.

SILKY CHOCOLATE PEANUT BUTTER PIE

Steps:

• Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
• Stir until smooth.
• Cool slightly.
• Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
• Add chocolate and whirl until combined.
• Pour into crust.
• Cover with plastic wrap and refrigerate several hours until filling is set.
• Can garnish with peanuts, melted chocolate or whipped cream.

SILKY CHOCOLATE PEANUT-BUTTER PIE

Steps:

• Melt chocolate chips in a small microwave-safe bowl on high for 90 seconds. Stir until smooth. Cool Slightly. Or melt in a small heavy saucepan over low heat. Cool slightly.
• Place tofu, peanut butter, sugar and vanilla in a food processor. Whirl until smooth. Add the cooled chocolate. Whirl until combined.
• Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate several hours or until the filling is set. Garnish the edge with peanuts or drizzle melted chocolate on pie, if desired.