Best Easy Bakers Chocolate Peanut Butter Silk Pie Recipes

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FRENCH SILK CHOCOLATE PIE



French Silk Chocolate Pie image

This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent, and every chocolate silk pie lover's dream dessert. Our easy chocolate silk pie uses a Pillsbury™ refrigerated pie crust for a jump start to your pie-making. The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h50m

Yield 10

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 oz unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs
1/2 cup sweetened whipped cream
Chocolate curls, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
  • Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 1/2 g

FRENCH SILK PIE



French Silk Pie image

This French silk pie features my perfectly flaky pie crust, a smooth chocolate filling, and whipped cream on top. Read through the recipe and helpful notes before beginning.

Provided by Sally

Categories     Desserts

Time 8h

Number Of Ingredients 12

1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
1 cup (240ml) heavy cream or heavy whipping cream
two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped*
4 large eggs
1 cup (200g) granulated sugar
3/4 cup (170g) unsalted butter, softened to room temperature
1 and 1/2 teaspoons pure vanilla extract
1 cup (240ml) heavy cream or heavy whipping cream
2 Tablespoons confectioners' sugar or granulated sugar*
1/2 teaspoon pure vanilla extract
optional for garnish: chocolate curls*

Steps:

  • I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Carefully line the inside of the pie with two pieces of parchment paper or aluminum foil, as shown in the photos above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes- this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn't make a difference.)
  • Preheat oven to 400°F (204°C).
  • Bake the cold pie crust (with weights!) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick all over the bottom of the pie crust with a fork, which is called "docking" the pie crust and helps prevent air bubbles. Brush the edges of the crust with egg wash. Return the crust to the oven and bake until golden brown, about 12-15 more minutes.
  • Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Stiff peaks hold their peak shape and do not droop. Set whipped cream in the refrigerator (covered or uncovered, doesn't matter) until step 8. Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth. Set aside until the end of the next step.
  • Whisk eggs and sugar together in a heatproof bowl or the top piece of a double boiler. Place over a pot of simmering water (or the bottom part of your double boiler) on medium heat. Do not let the surface of simmering water touch the bottom of the heatproof bowl. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant read thermometer, about 10-11 minutes. Do not stop whisking or the eggs may solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes. After cooling, slowly stir in the melted chocolate. To prevent curdling, cool for another 10 minutes before using in the next step.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 1-2 minutes. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.
  • Spread filling into cooled pie crust. (A small offset spatula is helpful for this.) Cover tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 2 days before serving.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Pipe or spread the whipped cream on top. Garnish with chocolate curls (see notes), if desired. Serve immediately or chill the pie uncovered up to a few hours.
  • Cover leftovers and store in the refrigerator for up to 5 days.

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!

Provided by Anna

Categories     Desserts     Pies     No-Bake Pie Recipes     Peanut Butter Pie Recipes

Time 2h20m

Yield 16

Number Of Ingredients 7

1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
  • In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
  • Top pies with whipped topping when ready to serve.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 51.1 g, Cholesterol 25.3 mg, Fat 26.4 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 11.8 g, Sodium 370.7 mg, Sugar 42 g

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE



Easy Chocolate Cheesecake Peanut Butter Pie image

Was gone in a flash! Serve with sugar-free whipped topping or plain.

Provided by Judy Ann

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h17m

Yield 12

Number Of Ingredients 10

¾ cup creamy peanut butter
¼ cup butter, melted
¼ cup light brown sugar
8 graham cracker rectangles, finely crushed
1 (14 ounce) can sweetened condensed milk
10 ounces cream cheese, softened
¼ cup light chocolate syrup (such as Hershey's®)
¾ cup dark chocolate chips
¾ cup milk chocolate chips
2 tablespoons vegetable oil

Steps:

  • Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
  • Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
  • Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

Nutrition Facts : Calories 500.4 calories, Carbohydrate 47 g, Cholesterol 50.8 mg, Fat 32.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 15.8 g, Sodium 294 mg, Sugar 35.9 g

PEANUT BUTTER SILK PIE



Peanut Butter Silk Pie image

My youngest son wanted to have homemade pies placed around his wedding cake, and this was one of his requests. -Lee Steinmetz, Lansing, Michigan

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup peanut butter
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Salted chopped peanuts
Optional: Additional whipped topping, chocolate sauce and peanut butter sauce

Steps:

  • In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, top with additional whipped topping, chocolate sauce and peanut butter sauce.

Nutrition Facts : Calories 434 calories, Fat 27g fat (11g saturated fat), Cholesterol 16mg cholesterol, Sodium 276mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE PEANUT BUTTER SILK PIE



Chocolate Peanut Butter Silk Pie image

This scrumptious pie combines chocolate, peanut butter and coffee for a crowd-pleasing dessert.

Provided by Farming Feeds Alabama Cookbook

Categories     Desserts

Time 8h15m

Yield 8 servings

Number Of Ingredients 10

1 cup (8 ounces) cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
9-inch chocolate cookie-crumb crust, prepared
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
peanuts, chopped, for garnish

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.

Nutrition Facts :

EASY BAKER'S CHOCOLATE-PEANUT BUTTER SILK PIE



Easy BAKER'S Chocolate-Peanut Butter Silk Pie image

Psst. A word to the wise: Don't let anyone see this Easy BAKER'S Chocolate-Peanut Butter Silk Pie until after dinner. Really. It's distracting.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 8

18 vanilla creme-filled chocolate sandwich cookies, finely crushed
1/4 cup butter, melted
1 large banana, sliced
1 cup creamy peanut butter
1 pkg. (4 oz.) BAKER'S White Chocolate
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Mix cookie crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate. Arrange banana slices on bottom of crust.
  • Microwave peanut butter and chocolate in large microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Add chocolate mixture; mix well. Stir in COOL WHIP. Spoon over banana slices in crust.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CHOCOLATE PEANUT BUTTER PIE



Chocolate Peanut Butter Pie image

Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
  • For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
  • Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

CHOCOLATE PEANUT BUTTER SILK PIE



Chocolate Peanut Butter Silk Pie image

Provided by Megan

Number Of Ingredients 17

3 cups flour
1 tsp salt
3/4 cup vegtable shortening
3/4 cup salted butter
1 egg
1 tbsp distilled white vinegar
3-5 tbsp cold water
1 cup sugar
2 eggs
8 oz semisweet chocolate
1 tsp vanilla
1/2 cup salted butter
1 cup heavy cream
1/2 cup peanut butter
1 cup heavy cream
1/4 cup powdered sugar
shaved chocolate

Steps:

  • In a large bowl combine the flour and salt. Dice up the butter and shortening. Using a pastry cutter or stand mixer, cut in your butter and shortening until it is about the size of oats.
  • Add the egg and vinegar and just enough water for your dough to combine.
  • Mix and knead your dough until combined. Be careful not to over knead.
  • Wrap your dough in plastic wrap and let it rest for 4 hours or overnight in the fridge.
  • Roll out your dough until it is about 1/2 inch thick.
  • Transfer your dough onto a pie dish and press it down into the dish.
  • Trim off the extra dough around the edges.
  • Tuck your edges in and then crimp them using your thumb on one hand and your thumb and index finger on the other.
  • Brush your crust with an egg wash. Using a fork poke some holes in the bottom of your pie crust to keep it from puffing up.
  • In your crust place parchment paper and pie weights (or rice or oats).
  • Bake your crust at 350 degrees F for 15 minutes. Then take out the pie weights and parchment paper. Continue to bake your crust for another 35 minutes. At about the last 15 minutes, lightly place some aluminum foil on the top of your crust if the edges are getting too brown.
  • Let cool completely.
  • In a sauce pan whisk together your eggs and sugar. Cook on low while continuously whisking, until your mixture gets pale in color and fluffy (160 degrees F).
  • Remove from heat and add your chocolate, vanilla, and peanut butter.
  • In a separate bowl, cream your butter then add your chocolate mixture. Beat until light and fluffy.
  • In a separate bowl add your heavy cream and whisk on high until you get stiff peaks.
  • Fold your whipped cream into your chocolate mixture.
  • Pour your filling into your prepared pie shell.
  • Refrigerate for 4 hours or more.
  • In a bowl whisk together your heavy cream and powdered sugar until you reach stiff peaks.
  • Add your whipped cream on top of your pie and then top with some shaved chocolate.
  • Serve cold and enjoy!

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