How to Make No Bake Peanut Butter Pie | Pie Recipe | Allrecipes.com
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Watch how easy it is to make no-bake peanut butter pie. It's rich, creamy and needs no cooking at all. It's the perfect summer dessert. Best of all, this pie is just as good using reduced-fat milk, peanut butter, and other ingredients.
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Chocolate Peanut Butter Pie
This Chocolate Peanut Butter Pie is a fantastic pie recipe for any special occasion. You'll love the crumbly, chocolate cookie crust, the creamy no-bake filling, and of course the decadent chocolate ganache on top. It's a delicious pie that will have your guests thinking you pre-ordered it from a fancy pie shop! It's that good!
#PieRecipes #PeanutButterPie #EasyRecipes
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PRODUCTS SEEN IN THIS VIDEO:
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Metal Pie Tin
Food Processor
Famous Chocolate Wafers
Peanut Butter Brand I like best:
Wilton Pastry Bag
2D Star Tip
Buttered Toffee Peanuts
Mini Whisk
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
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PEANUT BUTTER CHOCOLATE PIE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
FOR CRUST:
7 oz (196g) of Famous Chocolate Wafers (33 cookies) or Oreos with the filling scraped out
5 ( 75ml) Tablespoons butter, melted
FOR NO-BAKE FILLING:
1 cup (240ml) unsalted peanut butter, creamy or crunchy, without any additional additives (like sugar oil etc. The only ingredient should be peanuts! (For best texture and flavor)
8 oz (230g) of Mascarpone Cheese
3/4 cup (75g) of powdered sugar
1 tsp (5ml) vanilla extract
FOR HOMEMADE WHIPPED CREAM:
2 cups (475ml) heavy cream
2 Tablespoons (13g) powdered sugar
1 tsp (5ml) vanilla extract
FOR CHOCOLATE GANACHE:
1/2 cup (120ml) heavy cream
3/4 cup (110g) semi-sweet. or dark chocolate chips
! FOR GARNISH:
3 tablespoons (45ml) Buttered Toffee Peanuts, chopped
1 square dark chocolate, for grating
METHOD:
Preheat oven to 375F (190C)
Lightly spray a 9 metal pie tin with baking spray, distribute it with a pastry brush and set it aside.
Add the cookies to a food processor and pulse them up until a fine crumb forms. Then add the melted butter and pulse until combined.
Transfer the crumbs to the pie tin, shaking the pan to level the crumbs, then pressing them against the sides to form a crust, in a fist bump motion up the sides so it adheres.
Tamp the bottom of the pie down with a measuring cup to flatten out the bottom. Bake for 10 minutes then all to cool.
Cream together the peanut butter, mascarpone cheese, 3/4 cup of powdered sugar, and 1 tsp of vanilla in an electric mixer. Then transfer to a large bowl.
In a cleaned-out mixer, whip the 2 cups of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla until stiff peaks form.
Add 1 1/2 cups of whipped cream to the peanut butter mixture, 1/2 cup at a time, folding it in to lighten the mixture.
Transfer the peanut butter filling into a cooled pie crust, leveling it out with a spatula, and set aside.
Meanwhile, heat 1/2 cup of heavy cream in a saucepan until foamy and simmering. Turn off the heat and add the chocolate chips. Whisk until a smooth chocolate ganache forms. Allow to cool until slightly warm.
Pour the chocolate ganache into the center of the pile, forming a pool.
Then spread it out gently with the back of a spoon, extending to reach the pie crust.
Place the toffee peanuts in a zip lock bag, seal to close well, and whack with a rolling pin until crushed. Top the pie with crushed peanuts.
Transfer the remaining whipped cream to a pastry bag fitted with a star pastry tip, and pipe whipped cream dollops all around the perimeter of the pie and add one dollop in the center.
Grate the dark chocolate over the whipped cream dollops.
Refrigerate uncovered, for at least 4 hours, before serving.
Remove from the refrigerator 15-20 minutes before serving for easy slicing and the best texture.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
No Bake Chocolate Peanut Butter Bars – Reese’s Bars – EASY NO FAIL - The Hillbilly Kitchen
No Bake Chocolate Peanut Butter Bars – Reese’s Bars – Creamy or Crunchy – EASY NO FAIL - The Hillbilly Kitchen
These no bake chocolate peanut butter bars taste like Reese's peanut butter cups and they're a lot cheaper plus they're fun and easy to make with the kids. These peanut butter bars absolutely delicious. Everyone loves them. The only bad thing about them is it is impossible to stop eating them.
No bake chocolate peanut butter bars are a great take along for any potluck from cookouts to church dinners to holiday gatherings even office parties.
They're no bake, no cook, no fail so have fun making them and enjoy eating them.
HAPPY FATHER’S DAY!!!
Put God First ????
Proverbs 20:7 “The just man walketh in his integrity: his children are blessed after him.”
Ingredients:
1 ½ cup - Peanut butter
2 cups - Powdered sugar
1 cup Softened real butter
2 cups Semi-Sweet Chocolate Chips (1 Bag)
9 to 12 ounces Vanilla Wafers or Graham Crackers
Optional:
1 teaspoon Real Vanilla - Nonprofit | Vanilla Feeds Tomorrow
12 ounces Mini Semi-Sweet Chocolate Chips
Chopped Peanuts
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The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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The BEST Peanut Butter Cake Recipe
This Peanut Butter Cake is so moist, rich, and unbelievably easy to make. It is an old-school recipe that only requires a handful of kitchen staples to whip up and is brimming with peanut flavors. Paired with a fluffy and creamy peanut butter frosting, this peanut butter flavored cake is perfect for the peanut-lover in your life. By the way the peanut butter frosting will change your life!
RECIPE:
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