Best Easy Bakers Chocolate Peanut Butter Silk Pie Recipes

FRENCH SILK PIE

Steps:

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature -- 1-2 hours on the counter or 30-40 minutes in the refrigerator -- stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color -- about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

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.

PEANUT BUTTER SILK PIE II

Steps:

• Filling.
• Beat cream cheese, sugar, peanut butter, butter and vanilla in a large bowl until creamy.
• Gently fold in half the beaten heavy cream, then fold in remaining cream until blended.
• Spread this mixture onto the crust, smoothing the top.
• Topping.
• Combine chocolate chips and coffee in a microwave proof dish.
• Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes.
• Stir until smooth.
• Cool slightly.
• Pour the topping over top of the filling.
• Refrigerate the pie at least 1 hour till firm, then cover loosely and refrigerate over night.
• Sprinkle with chopped peanuts.

PEANUT BUTTER SILK PIE RECIPE

Steps:

• In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer.
• Remove from heat; stir in peanut butter.
• Beat lightly for a few minutes; pour into bottom of pie crust.
• Chill thoroughly before filling.
• In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk.
• Fold in whipped topping until well blended.
• Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts.
• Chill thoroughly before serving.

PEANUT BUTTER SILK PIE

Steps:

• .Beat cream cheese, sugar, peanut butter, butter, and vanilla in large mixer bowl until creamy.
• Gently fold in half the beaten cream, then fold in remaining cream until blended.
• Spread filling in crust and smooth top.
• For topping, combine the chocolate chips and coffee in a microwave-proof bowl.
• Cover with plastic wrap and microwave on high for 1 1/2 to 2 minutes (depending on your individual microwave).
• Stir until smooth.
• Cool chocolate slightly and pour over filling.
• Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight.
• Sprinkle with chopped peanuts, if desired.

PEANUT BUTTER SILK PIE

Steps:

• Whip the butter & peanut butter until light and fluffy.
• Add the sugar & vanilla, whip until combined.
• Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg.
• Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.)
• Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust.
• Top with the pb mixture, refrigerate.
• Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.

FRENCH SILK PIE

Steps:

• Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.