CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- Crush cookies into crumbs, setting aside some crumbs for garnish.
- Add crushed cookies into a bowl and mix with melted butter.
- Pour crumbs into pie dish and pat down to form a crust.
- Bake crust for 5 minutes or until set.
- In a bowl mix the cream cheese and peanut butter until smooth.
- Add in the whipped cream and powdered sugar, mix again until smooth.
- Pour mixture over crust and smooth out the top.
- Refrigerate or freeze until set, about 1 hour.
- Sprinkle the top with remaining cookie crumbs.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams
CHOCOLATE-PEANUT BUTTER COOKIE PIE
Chocolate chip cookie dough crust, peanut butter filling, and chocolate on top... it's rich and delicious!
Provided by Janelpa
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, 3/4 cup chocolate chips, 3/4 cup butter, 1/4 cup plus 2 tablespoons brown sugar, vanilla, and salt in a bowl; stir until well combined. Turn into an ungreased 9-inch pie pan and press into the bottom and up the sides to form a crust.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 15 minutes.
- Meanwhile, combine powdered sugar, peanut butter, 1/4 cup plus 1 teaspoon water, and remaining 2 tablespoons butter in a bowl; beat with an electric mixer for 1 minute. Use a rubber spatula to scrape mixture into the cookie crust; press evenly to fill crust.
- Place remaining 1 cup chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Remove, stir, and microwave for 1 more minute. Remove and stir until smooth.
- Remove pie from the oven. Pour melted chocolate over top and spread with a knife to cover; swirl chocolate with a fork if desired.
- Let cool to room temperature, about 30 minutes. Refrigerate until set, about 2 hours. Let thaw slightly before serving.
Nutrition Facts : Calories 845.5 calories, Carbohydrate 102.4 g, Cholesterol 53.4 mg, Fat 47.7 g, Fiber 4.7 g, Protein 12.3 g, SaturatedFat 22.7 g, Sodium 231.6 mg, Sugar 77.2 g
COOKIE BUTTER PIE
I tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. -Katrina Adams, Mount Olive, Alabama
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide mixture between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts : Calories 367 calories, Fat 21g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
PEANUT BUTTER YOGURT PIE (WITH OREO COOKIE CRUST!)
I haven't tried this yet, but it looks really yummy! Saw it on a cute blog called sagaofatwentysomething.com and it turns out they got it from another blog, http://www.littlebittybakes.com/2012/01/peanut-butter-yogurt-pie/. In the directions for the pie on that blog, they say you can use your favorite cookie crust such as Oreos,...
Provided by Dana Wigdor
Categories Pies
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees. In a food processor (or in a plastic bag with a hammer) crumble oreos. Combine with melted butter until cookies are coated. Pat down into an 8-inch pie dish and bake for about 10-15 minutes. Set aside and let cool.
- 2. Combine greek yogurt with peanut butter and mix until smooth.
- 3. Pour into the pie dish and allow to refrigerate overnight to let set. Try not to eat your hand off while staring at it every time you open your fridge.
SPECULOOS COOKIE BUTTER PIE
Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie butter, a creamy spread, incorporate that cookie's flavors. This easy pie uses crumbled speculoos (also known as speculaas) in its crust and the cookie butter in its filling, doubling up on the flavor of warm spices like cinnamon and ginger. The whole thing comes together in about 30 minutes. The pie is perfect all on its own, but if you want to dress it up, add some unsweetened whipped cream and a sprinkle of cookie crumbs. Avoid sweetened whipped cream, which would take this pie from sweet to cloying.
Provided by Erin McDowell
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Lightly spray a 9-inch pie plate with nonstick spray.
- In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.
- Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners' sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.
- In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.
- Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.
- Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 31 grams, Protein 2 grams, SaturatedFat 19 grams, Sodium 145 milligrams, Sugar 13 grams, TransFat 1 gram
MYSWEETCREATIONS PEANUT BUTTER COOKIE PIE
Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.
Provided by House of Aqua
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
- Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
- Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 56.7 g, Cholesterol 37.1 mg, Fat 44 g, Fiber 3 g, Protein 12.9 g, SaturatedFat 20.3 g, Sodium 412.9 mg, Sugar 41 g
COOKIE BUTTER PIE
Can cookie butter get any better? Try it in this no-bake pie and you be the judge. Sprinkle with more crumbled speculoos cookies, top with whipped cream, or drip some melted cookie butter over each slice. I used my own homemade cookie butter but feel free to use storebought.
Provided by Yoly
Categories Desserts Pies No-Bake Pie Recipes
Time 10h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
- Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
- Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
- Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 816 calories, Carbohydrate 67.4 g, Cholesterol 133.3 mg, Fat 59 g, Fiber 0.8 g, Protein 8.2 g, SaturatedFat 32.3 g, Sodium 605.7 mg, Sugar 42.9 g
CHOCOLATE-PEANUT BUTTER COOKIE PIE
If you like chocolate and peanut butter, you will probably like this recipe. It is kind of like a Reeses, except our family thinks it is better because of the powdered sugar/peanut butter mixture and the cookie on the bottom. This dessert doesn't last very long at our house! The recipe was on the cover of the 1998 Pillsbury Quick and Easy Bake-Off.
Provided by Juenessa
Categories Bar Cookie
Time 38m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Remove cookie dough from wrapper.
- With floured fingers, prss dough in bottom of ungreased 10 or 9 inch springform pan.
- Bake cookie dough at 350 degrees for 14 to 18 minutes or until golden brown.
- Cool baked cookie for 15 minutes.
- In medium bowl, combine powdered sugar, peanut butter, butter and water; mix well.
- (If necessary, add additional water 1 t. at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly over crust.
- Spread melted chocolate chips over peanut butter mixture.
- If desired, swirl chocolate with a fork.
- Garnish with pecan halves.
- Refrigerate 1 hour or until chocolate is set.
EASY PEANUT BUTTER COOKIE FUDGE PIE
Here's a win in the dessert column with a 25-minute prep time: an easy peanut butter cookie pie made with chocolate pudding and a layer of fudge.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
- Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
- Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
- Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
- Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 56 g, Fiber 3 g, Sugar 44 g, Protein 9 g
CHOCOLATE AND PEANUT BUTTER COOKIE DOUGH PIE
Where do we start... chocolate, peanut butter, and cookie dough? Yummm! This was a hit in the Test Kitchen. Cookie dough lovers will literally "eat" this one up. One impressive - and easy! - dessert.
Provided by Lindsay V
Categories Pies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 325 degrees.
- 2. Cream butter and sugar until light and fluffy. Add eggs and mix thoroughly. Fold in vanilla. Then, fold in flour.
- 3. Fold chocolate and peanut butter chips into batter and bake for 45 - 60 minutes until top of pie is golden brown.
- 4. I baked mine for exactly 45 minutes to leave the inside with a cookie dough-like texture. I suggest you do the same if you want to experience HEAVEN!
PEANUT BUTTER M&M'S™ COOKIE PIE
This adorable cookie pie is loaded with chocolate and peanut butter candy and is sure to win over your Valentine!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 9-inch pie plate with cooking spray.
- In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter chocolate candies. Press dough in bottom of pie plate. Sprinkle remaining 1/4 cup chocolate candies over top; lightly press into dough. Press heart-shaped candies lightly into dough.
- Bake 28 to 30 minutes or until center is set and edges are golden brown. Cool completely on cooling rack, at least 2 hours, before cutting. Store tightly covered.
Nutrition Facts : Calories 400, Carbohydrate 55 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 38 g, TransFat 0 g
COOKIE BUTTER PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Combine the cookies and brown sugar in a food processor; pulse until the cookies form fine crumbs. Add 6 tablespoons of the melted butter and pulse a couple more times, until the mixture resembles wet sand. If the mixture seems dry, add an additional tablespoon of butter. Press the mixture firmly into a 9-inch pie pan, pressing it over the bottom and up the sides. Bake until slightly dried, 7 to 8 minutes. Cool completely.
- For the pie filling: Beat the heavy cream, confectioners' sugar and vanilla bean paste in a clean, cold bowl with an electric mixer until stiff peaks form. Gently scoop half the whipped cream into a pastry bag fitted with a star tip and refrigerate. Scoop the other half of the whipped cream into a clean bowl. In the bowl the cream was whipped in (no need to clean it), beat the cream cheese on medium speed for 1 minute. Add the cookie butter and orange extract and beat until light and fluffy, about 3 minutes.
- Gently fold the whipped cream into the cookie butter mixture, being careful not to overmix. Pour the mixture into the cooled pie crust and refrigerate until set, 2 to 3 hours.
- Using the pastry bag with whipped cream, decorate the top of the pie with small mounds around the perimeter. Garnish with the cashews and orange zest.
PEANUT BUTTER CUP COOKIE ICE CREAM PIE
Number Of Ingredients 6
Steps:
- 1. Place large mixing bowl in freezer.2. In small bowl stir together peanut butter and honey. Set aside. Coarsely chop cookies.3. In chilled bowl combine ice cream, peanut butter mixture and cookies. Beat on low speed of electric mixer until combined. Spread half of ice cream mixture in crust.4. Drizzle with ice cream topping. Carefully spread remaining ice cream mixture on top. Freeze at least 3 hours or until firm.5. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts : Nutritional Facts Serves
BUTTER COOKIE PIE CRUST
From MaryJaneFarms Magazine. Love this recipe and am putting it here for safe keeping. Super easy and great tasting
Provided by LisaDBcooksforfive
Categories Dessert
Time 15m
Yield 2 crusts, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients together -- I stir in a big bowl. Use a pastery blender or a fork, cut butter in until it looks like dry crumbs.Sprinkle cold water 1 tablespoon at a time, stir until moist.
- Shape into balls, wrap in wax paper or plastic wrap and chill for 1 hour.
- Can freeze up to 3 weeks.
- Makes 2 crusts.
Nutrition Facts : Calories 695.3, Fat 46.8, SaturatedFat 29.3, Cholesterol 122, Sodium 698, Carbohydrate 60.7, Fiber 2.1, Sugar 1.3, Protein 8.6
PEANUT BUTTER COOKIE CRUMBS PIE CRUST
I had some cookies from Recipe #26766 and I wanted to do something different with them. And this is the end result. :) I bet this would be great with a chocolate pie filling. The 15 minute cooling time is included in the prep time. If you don't have any cookies leftover from the above mentioned recipe, any type of peanut butter cookie would do. Submitted to "ZAAR" on August 20th, 2008
Provided by Chef shapeweaver
Categories Dessert
Time 30m
Yield 1 pie crust, 6 serving(s)
Number Of Ingredients 2
Steps:
- In a medium bowl combine crumbs and melted margarine.
- Press into a 9 inch pie plate, making sure to go up evenly on the sides.
- Bake at 350 degrees for 10 minutes.
- Cool at room temperature for 15 minutes.
- Fill with favorite pie filling.
Nutrition Facts : Calories 67.6, Fat 7.6, SaturatedFat 1.3, Sodium 88.6, Carbohydrate 0.1, Protein 0.1
PEANUT BUTTER PIE WITH NO BAKE COOKIE CRUST
This is the best peanut butter pie to have when craving SWEETS! It is rich but not a sickening rich. It's so simple and easy to make you'll never want to turn back! Kid's love this one. Top with Chocolate sauce and enjoy!!
Provided by Chef Mean Green
Categories Pie
Time 40m
Yield 2 pies, 14 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Melt butter in a medium sized sauce pan on low.
- Add cocoa, milk, and sugar and stir until well combined.
- Bring to a boil and cook for about 1 1/2 minutes.
- Remove from heat and stir in peanut butter, vanilla, and oats.
- Pour and press into two greased 9-in pie pans.
- Filling:.
- Beat together cream cheese and confectioners' sugar.
- Mix in peanut butter and milk.
- Beat until smooth.
- Fold in whipped topping.
- Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Nutrition Facts : Calories 615.7, Fat 36.6, SaturatedFat 18.4, Cholesterol 38.9, Sodium 246.2, Carbohydrate 65.1, Fiber 4.1, Sugar 47.9, Protein 12.5
CHOCOLATE-PEANUT BUTTER COOKIE PIE
Steps:
- 1. Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes. 2. In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust. 3. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
MYSWEETCREATIONS PEANUT BUTTER COOKIE PIE
"Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping."
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
- Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
- Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
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