Super Rich No Bake Chocolate Peanut Butter Pie Recipes

Steps:

• Mix graham cracker crumbs, butter, confectioners' sugar, and 1 cup peanut butter in a bowl until well blended; press evenly into the bottom of an ungreased 9x13-inch pan.
• Melt 3/4 cup dark chocolate, milk chocolate, and 1/4 cup peanut butter in the top of a double boiler over simmering water; heat, stirring occasionally, until smooth, 5 to 10 minutes. Spread chocolate-peanut butter mixture over graham cracker layer in 9x13-inch pan.
• Melt 1 cup dark chocolate and milk in the top of a double boiler over simmering water, stirring until smooth, 3 to 5 minutes; pour over chocolate-peanut butter layer. Refrigerate until set, at least 1 hour. Cut into squares to serve.

Steps:

• Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.

Steps:

• Combine sweetened condensed milk, peanut butter and pudding mix until smooth.
• Fold in whipped topping.
• Pour into pie crust.
• Garnish with peanuts and chocolate shavings.
• Refrigerate for at least two hours. (Cook time is refrigeration time).
• Note: If you use pudding mix with sugar, the pie will turn out grainy-the sugar doesn't dissolve.
• TIP: Use the top of the pie crust container as a cover for your pie. Just remove the paper, give it a good wash and replace it UPSIDE-DOWN over the pie. Re-crimp the edges to hold the lid on. It's the perfect size and your lovely pie won't get squished!

Steps:

• Mix all ingredients together and place in pie shell.
• Chill for at least an hour before serving.
• Can also be frozen.
• If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.