Peanut Butter Chocolate Chip Pie Recipe 455

Steps:

• HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
• BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
• BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine sugar and flour in a large bowl. Mix in butter, eggs, and vanilla extract. Fold in peanuts and chocolate chips. Pour into the pie shell.
• Bake in the preheated oven until golden brown but slightly gooey in the center, 30 to 45 minutes.

Steps:

• Heat oven to 350ºF.
• Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake 12 to 15 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.
• Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.
• Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Top with remaining COOL WHIP, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.
• Remove rim of pan carefully. Cut each cookie in half; insert, cut sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.

Steps:

• Combine wafer crumbs and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10 minutes. Cool., Meanwhile, in a large bowl, cream the peanut butter, cream cheese and sugar. Add vanilla. Fold in whipped topping and 1/2 cup chocolate chips. Spoon into cooled crust; chill for several hours. Sprinkle remaining chocolate chips on top. Store in refrigerator.

Steps:

• Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, butter and cinnamon. Firmly press mixture in to the bottom and up the sides of a 9″ pie pan. Bake at 350°F for 10 minutes. Set aside to cool. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring! It will eventually mix together. Gently stir in chocolate chips. Spread peanut butter mixture over cooled crust. Allow to chill for at least 4 hours before serving.

Steps:

• In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
• gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
• Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
• Cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
• (NOTE: If you prefer a firmer texture let chill overnight.).

Steps:

• Mix cream cheese, peanut butter, and powdered sugar together.
• Add Cool Whip and blend well.
• Fold in chocolate chips.
• Pour into pie shell.
• Mound high in the center.
• Refrigerate until ready to serve.
• Serve with additional whip cream.