RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5709
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| Recipe Name: |
Chocolate Peanut Butter Pie (No Bake) - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.26
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9- or 10-inch pie plate or tart pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
36 Each cookies, oreos
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Directions:
Finely crush the Oreos with a food processor or blender.
Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 1/2 cup of softened butter, 1½ cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
Place chocolate chips in a small bowl or pyrex glass with a pour spout. In the microwave, heat heavy whipping cream for 30 seconds to a minute, until hot or scalded. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk or stir with a fork until completely smooth.
Pour the chocolate layer over the peanut butter layer.
Refrigerate, covered, at least 1 hours until ready to serve. |
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| Nutrition per Serving: |
| Calories: |
1078 |
Total Carbs: |
93.0 |
Net Carbs: |
87.1 |
| Cholesterol: |
30.8 |
Fat: |
79.1 |
Protein: |
15.30 |
| Fiber: |
5.85 |
Sodium: |
618.30 |
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