No-Bake Chocolate Peanut Butter Pie - The Scran Line
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RECIPE
Cookie Crust
265g – 30 Oreos
1 tbsp brown sugar
125g – 1/2 cup unsalted butter, melted
Peanut Butter Cheesecake
500g – 2 blocks cream cheese, softened
250ml – 1 cup heavy cream
1/4 tsp salt
75g - 1/2 cup milk powder
75g - 1/2 cup powdered sugar
2 tsp vanilla extract
1/2 cup crunchy or smooth peanut butter
Chocolate Ganache
600g – 3 cups dark chocolate
250ml – 1 cup heavy cream
Whipped Cream
500ml – 2 cups heavy cream
1 tbsp caster sugar (optional)
2 tsp vanilla extract
Decorations
100g – 1/4 cup salted peanuts, chopped
100g - 1/4 cup peanut butter chips, melted
200g – 1 cup mini peanut butter cups
Instructions:
Pie Crust
For this recipe you’ll need a 2-inch-deep tart tin with removable bottom. Add the Oreos and brown sugar into the bowl of a food processor and blitz until you reach fine crumbs. Then add the melted butter and mix to coat the crumbs.
Pour the mixture out into the tart tin and use the back of a spoon or flat-bottomed glass to press the crumbs down firmly on the bottom and sides of the tart tin. Chill in the fridge for
Peanut Butter Cheesecake
Add the cream cheese, cream and salt to a large mixing bowl. Use an electric hand mixer to mix on medium speed until smooth and creamy. Scrape down the bowl.
Add the milk powder, powdered sugar and vanilla extract and mix until well combined.
Lastly, add the peanut butter and mix to combine. You’ll notice the mixture thicken quite a bit. Completely normal.
Spoon the mixture into the tart tin and use a spoon or spatula to spread out smooth and flat. Place in the fridge to chill for 30 minutes.
Chocolate Ganache
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. Take the pie out of the fridge and pour most of the ganache over the top smoothen out using a spoon. Add mini peanut butter cups around the sides and chill in the fridge for one hour.
Whipped Cream
Add the heavy cream and vanilla extract into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
Add the whipped cream on top of the pie, sprinkle with chopped peanuts, drizzle with melted peanut butter chips and the remaining chocolate ganache. Slice to serve.
Notes
Storage
This pie can be stored in an airtight container for up to three days.
Easy Peanut Butter Pie ~ How to Make NO BAKE Peanut Butter Pie Recipe
This no bake Peanut Butter pie recipe is one of the easiest and best. The peanut butter pie is fluffy and creamy and absolutely delicious. It is one of the first pies to disappear at the Holiday table. You can decorate this no bake peanut butter pie with anything you like. I decorate with crushed peanuts and a whipped cream border. I know you are going to love this easy peanut butter pie recipe. Enjoy.
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Classic Easy No Bake PEANUT BUTTER PIE
INGREDIENTS:
1 - 9 graham cracker crust pie shell
1 - 8oz cream cheese
1 cup confectioners sugar
1/2 cup creamy peanut butter
8-9 oz whipped topping - thawed
2-3 tbsp. milk
finely chopped peanuts and extra whipped topping for top
In a bowl whip cream cheese until soft and fluffy. Add small amount of milk slowly if needed. Beat in sugar and peanut butter.
Fold in whipped cream in two batches.
Pour into pie shell.
Chill in refrigerator for couple hours.
Sprinkle top with chopped peanuts and decorate with whip cream if wanted.
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Jif Creamy Peanut Butter
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Peanut Butter Pie | Fast and Easy Recipe
Peanut Butter Pie | Fast and Easy Recipe
EASY PEANUT BUTTER PIE Recipe
INGREDIENTS:
FOR THE PIE FILLING
1 ( 8 oz.) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 (16 oz.) container whipped topping, thawed
FOR THE PEANUT BUTTER CRUMBS ON TOP
2 tablespoons powdered sugar
1 tablespoon peanut butter
INSTRUCTIONS:
For the pie filling:
Beat the cream cheese and the peanut butter until well blended and smooth.
Add the powdered sugar and beat until well blended.
Gently fold in 8 oz. of the whipped topping just until combined.
Pour into the crust and spread evenly.
Spread the remaining whipped topping over the top.
For the peanut butter crumbs on top:
Mix the peanut butter into the powdered sugar with a fork until crumbs are formed.
Sprinkle the peanut butter crumbs on top
Chill for a minimum of 2 hours or overnight.
Serve and Enjoy !!!
Marie
Chocolate Custard Pie with Peanut Butter Whipped Cream
Chef Tom brings the sweetness with this Chocolate Custard Pie with Peanut Butter Whipped Cream prepared on the Yoder Smokers YS640s Pellet Grill.
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*** TIME STAMPS ***
00:00 Intro
00:30 Making the Crust
02:50 Blind Baking the Crust
04:18 Making the Chocolate Custard
08:19 Making the Peanut Butter Whipped Cream
10:51 Putting it All Together
12:08 Making the Brûléed Banana Slices
13:40 Serving the Pie
14:24 Let's Have a Taste
15:01 Outro
No Oven Required Decadent Peanut Butter Pie
An easy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes! Today’s recipe is made from scratch, no store-bought Cool Whip required.
RECIPE:
Ingredients
Oreo Crust
24 Oreo sandwich cookies
5 Tablespoons melted butter (70g)
Peanut Butter Pie Filling
12 oz cream cheese softened (340g)
1 1/2 cups creamy peanut butter (375g)
2 1/4 cups powdered sugar, divided (280g)
1 teaspoon vanilla extract (5ml)
1 1/2 cups heavy cream (355ml)
For Whipped Cream Topping (optional)
3/4 cup heavy cream (175ml)
1/4 cup powdered sugar (30g)
1/2 teaspoon vanilla extract
Chocolate syrup, for drizzling optional
crushed Reese's Pieces for decorating optional
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Instructions
00:00 Introduction
Oreo Crust
00:24 Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
00:58 Add melted butter and pulse until well-combined.
01:28 Pour cookie crumb/butter mixture into the bottom of a 9 1/2 pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
02:08 Place in freezer while you assemble your filling.
Peanut Butter Pie Filling
02:16 In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
03:26 Gradually add 1 1/4 cup (155g) of powdered sugar, stirring until completely combined.
03:37 Stir in vanilla extract.
04:09 Pour 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 cup (125g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved.
05:17 Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth (don't over-mix).
06:02 Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving.
Homemade Whipped Cream Topping*
06:57 For the whipped cream topping, combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.
07:09 Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator when not enjoying because it loses its firmness quickly at room temperature.
Notes
*Works best when prepared shortly before serving and after pie filling has had time to set.
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The Best Easy Peanut Butter Pie
The BEST Easy Peanut Butter Pie! A simple cookie crust under a layer of fluffy peanut buttery filling that is pillowy, light, and incredibly rich all at the same time.
Full recipe: the-best-easy-peanut-butter-pie
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