Peanut Butter Chocolate Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 671.2
- Total Fat: 49.4 g
- Cholesterol: 55.0 mg
- Sodium: 425.9 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 4.5 g
- Protein: 8.9 g
View full nutritional breakdown of Peanut Butter Chocolate Pie calories by ingredient
Introduction
No bake chocolate peanut butter pie No bake chocolate peanut butter pieNumber of Servings: 12
Ingredients
-
16 tbsp Butter, salted
12 serving Oreo Cookies (3 cookies)
26 tbsp JIF creamy peanut butter
16 tbsp, unsifted Powdered Sugar
16 tbsp Hershey's Special Dark Chocolate Chips
8 tbsp Heavy Whipping Cream
Directions
Ingredients:
1 (14.3 oz) package whole Oreos (about 36 Oreos)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream
Directions:
Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.
Serving Size: One pie makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user MELONMAGELLAN.
1 (14.3 oz) package whole Oreos (about 36 Oreos)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream
Directions:
Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.
Serving Size: One pie makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user MELONMAGELLAN.