Chocolate Peanut Butter Pie Vi Recipes

Steps:

• Mix together 2/3 cup white sugar and peanut butter. Sprinkle 2/3 of the mixture into baked pie shell.
• Combine 1/2 cup sugar, corn starch, salt, milk, and egg yolks in a medium saucepan. Cook and stir over medium low heat until thick. Pour filling over peanut butter mixture in pie shell.
• In a clean glass bowl, beat egg whites until very stiff. Spread meringue on top of pie. Sprinkle remaining peanut butter crumbs on top of the egg whites.
• Bake at 400 degrees F (205 degrees C) for 5 to 7 minutes, or until the meringue is golden brown.

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.

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.

Steps:

• Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
• In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
• Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
• Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.

Steps:

• Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
• Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
• Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.