CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- Crush cookies into crumbs, setting aside some crumbs for garnish.
- Add crushed cookies into a bowl and mix with melted butter.
- Pour crumbs into pie dish and pat down to form a crust.
- Bake crust for 5 minutes or until set.
- In a bowl mix the cream cheese and peanut butter until smooth.
- Add in the whipped cream and powdered sugar, mix again until smooth.
- Pour mixture over crust and smooth out the top.
- Refrigerate or freeze until set, about 1 hour.
- Sprinkle the top with remaining cookie crumbs.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams
BUTTER COOKIE CRUST
A rich buttery crust that's perfect for just about any sort of filling. It's perfect for cheesecakes. You may substitute chocolate cookie crumbs for a chocolate crust.
Provided by Nona
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
- Bake in the preheated oven for 7 minutes. Cool.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 30.4 g, Cholesterol 22.9 mg, Fat 15.2 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 164.6 mg, Sugar 6.3 g
LEMON TART WITH BROWN BUTTER-COOKIE CRUST
Browned butter, or beurre noisette, is the secret to the crust's rich, nutty flavor. Martha made this recipe on "Martha Bakes" episode 601.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Make the tart shell: Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour browned butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
- Preheat oven to 350 degrees. Whisk together flour, baking powder, sugar, and salt. Gradually stir into browned butter mixture. Press dough into a 9-inch tart pan with a removeable bottom. Refrigerate until firm, about 15 minutes. Using the tines of a fork, pierce bottom of tart shell all over.
- Line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, 15 to 18 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, about 5 minutes more. Remove from oven and let cool completely on a wire rack.
- Make the lemon curd filling: Place 2 1/2 teaspoons cold water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 5 minutes.
- In a medium saucepan, whisk together sugar, lemon zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes.
- Remove pan from heat while continuing to whisk. Add softened gelatin, whisking to combine. Strain curd filling through a fine-mesh sieve into the tart shell, spreading evenly, and refrigerate for at least 1 hour before serving; wash and dry the saucepan.
- Make the meringue topping: Just before serving, fill the same saucepan with about 2 inches water and bring to a simmer. Combine sugar, egg whites, and salt in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing mixture between your fingers; the mixture should be smooth.)
- Attach bowl to standing mixer fitted with the whisk attachment. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla and cornstarch.
- Transfer meringue into a large pastry bag fitted with a large round tip; pipe meringue to cover filling, as desired. Place under broiler or use a kitchen torch to brown. Serve immediately.
PEANUT BUTTER CUP TART WITH CHOCOLATE COOKIE CRUST
Peanut butter cups are iconic. They're a childhood favorite for Ali. Okay, who are we kidding--they're an adult favorite, too! So, I'm taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.
Provided by Jet Tila
Categories dessert
Time 2h10m
Yield One 9-inch tart
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- To make the crust, in a medium bowl, mix the chocolate wafer cookie crumbs and salt. Add the melted butter and mix until the cookie crumbs are well coated. Sprinkle the cookie crumb mixture in a 9-inch (23-cm) tart pan, with a little extra around the base of the sides. Press the crumbs on the bottom and sides of the pan using the heel of your hand or a tart tamper. Make sure the crust is as even in thickness as possible. Blind bake the crust for 8 to 10 minutes, then place it on a wire rack and allow it to cool completely. (Blind baking means to partially or fully cook a pie or tart crust that has a filling that is cooked for only a short period of time or not at all.)
- To make the peanut butter filling, in a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter until well mixed. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla extract and beat until smooth, about 1 minute. Fill the cooled crust with the peanut butter filling, leveling it with an offset spatula. The crust should extend above the filling slightly to leave space for the chocolate ganache topping.
- To make the chocolate ganache topping, melt the chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Whisk in the heavy cream until smooth. Add the butter and corn syrup and whisk until the butter is melted and the chocolate mixture is smooth. Pour the chocolate mixture on top of the tart, moving the tart in a tilting motion so the chocolate runs to the sides and covers the entire top of the tart. Garnish the edges of the tart with the chopped peanuts. Refrigerate the tart for at least 1 hour and serve chilled. The tart can be made 1 day ahead and stored, covered, in the refrigerator.
PEANUT BUTTER YOGURT PIE (WITH OREO COOKIE CRUST!)
I haven't tried this yet, but it looks really yummy! Saw it on a cute blog called sagaofatwentysomething.com and it turns out they got it from another blog, http://www.littlebittybakes.com/2012/01/peanut-butter-yogurt-pie/. In the directions for the pie on that blog, they say you can use your favorite cookie crust such as Oreos,...
Provided by Dana Wigdor
Categories Pies
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees. In a food processor (or in a plastic bag with a hammer) crumble oreos. Combine with melted butter until cookies are coated. Pat down into an 8-inch pie dish and bake for about 10-15 minutes. Set aside and let cool.
- 2. Combine greek yogurt with peanut butter and mix until smooth.
- 3. Pour into the pie dish and allow to refrigerate overnight to let set. Try not to eat your hand off while staring at it every time you open your fridge.
BUTTER COOKIE PIE CRUST
From MaryJaneFarms Magazine. Love this recipe and am putting it here for safe keeping. Super easy and great tasting
Provided by LisaDBcooksforfive
Categories Dessert
Time 15m
Yield 2 crusts, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients together -- I stir in a big bowl. Use a pastery blender or a fork, cut butter in until it looks like dry crumbs.Sprinkle cold water 1 tablespoon at a time, stir until moist.
- Shape into balls, wrap in wax paper or plastic wrap and chill for 1 hour.
- Can freeze up to 3 weeks.
- Makes 2 crusts.
Nutrition Facts : Calories 695.3, Fat 46.8, SaturatedFat 29.3, Cholesterol 122, Sodium 698, Carbohydrate 60.7, Fiber 2.1, Sugar 1.3, Protein 8.6
PEANUT BUTTER COOKIE CRUMBS PIE CRUST
I had some cookies from Recipe #26766 and I wanted to do something different with them. And this is the end result. :) I bet this would be great with a chocolate pie filling. The 15 minute cooling time is included in the prep time. If you don't have any cookies leftover from the above mentioned recipe, any type of peanut butter cookie would do. Submitted to "ZAAR" on August 20th, 2008
Provided by Chef shapeweaver
Categories Dessert
Time 30m
Yield 1 pie crust, 6 serving(s)
Number Of Ingredients 2
Steps:
- In a medium bowl combine crumbs and melted margarine.
- Press into a 9 inch pie plate, making sure to go up evenly on the sides.
- Bake at 350 degrees for 10 minutes.
- Cool at room temperature for 15 minutes.
- Fill with favorite pie filling.
Nutrition Facts : Calories 67.6, Fat 7.6, SaturatedFat 1.3, Sodium 88.6, Carbohydrate 0.1, Protein 0.1
PEANUT BUTTER PIE WITH NO BAKE COOKIE CRUST
This is the best peanut butter pie to have when craving SWEETS! It is rich but not a sickening rich. It's so simple and easy to make you'll never want to turn back! Kid's love this one. Top with Chocolate sauce and enjoy!!
Provided by Chef Mean Green
Categories Pie
Time 40m
Yield 2 pies, 14 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Melt butter in a medium sized sauce pan on low.
- Add cocoa, milk, and sugar and stir until well combined.
- Bring to a boil and cook for about 1 1/2 minutes.
- Remove from heat and stir in peanut butter, vanilla, and oats.
- Pour and press into two greased 9-in pie pans.
- Filling:.
- 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 no bake cookie pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 615.7, Fat 36.6, SaturatedFat 18.4, Cholesterol 38.9, Sodium 246.2, Carbohydrate 65.1, Fiber 4.1, Sugar 47.9, Protein 12.5
BUTTER COOKIE CRUST
Steps:
- Preheat oven to 375 degrees. Combine all ingredients. Mix until well blended. Press into a 9" pie plate. Bake for 7 minutes. Cool before filling.
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