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I did a bit of research and found this video on how to make a chocolate peanut butter pie..  And, believe me, Ree did a great job!

After viewing this video, you will thank Ree for sharing this with you .

No matter what this dessert is technically called, if you happen to love peanut butter, you will call it delicious.

And, you are going to be a very important cook at your house if you prepare this lip-smacking peanut butter dessert!

By the way, I included the video transcript in case you would rather read than watch. Go below to see it…

 

Nothing As Yummy As The Pioneer Woman’s Chocolate Peanut Butter Pie!

The Pioneer Woman’s Chocolate Peanut Butter Pie is hardcore joy for the serious dessert-lover.

Todd loves sweets and this is one seriously sweet pie. He also loves chocolate peanut butter, so this pie covers all the bases.

I also love this pie for all of the aforementioned reasons. But, I also love it because it begins with a chocolate cookie crust.

Pulsated Chocolate Cookies & Butter!

I’m gonna melt four tablespoons of butter in the saucepan and then grind up the cookies. I have exactly 25 chocolate sandwich cookies and I’m just gonna pulse these up.

Don’t worry about the creamy filling because it just totally disappears and becomes part of the crumbs.

Now, the butter is melted and I’ll just drizzle it in. Butter and chocolate cookies! Life doesn’t get any better than that!

And, then I’ll just give it a couple of pulses just to moisten up the crumbs and that is it.

Don’t Be Afraid to Use Those Hands!

Very, very uncomplicated and that’s one of the things I love about this pie. Now, I will make a big mess as I pour the crumbs into the pie pan.

Then the easiest way to get it in is just use your hands and start pressing the center.

You want the crust to be pretty packed in there, so then later when you slice the pie the crust will stay together.

Another thing I love about this crust is that it’s a refrigerator pie and it doesn’t have to bake I’m just gonna stick the crust in a 350 degree oven for about five or seven minutes just to get it set.

Preparing the Yummy Peanut Butter Filling!

The filling begins with a cup of creamy peanut butter and I’m just gonna eyeball it. I don’t want to go through the effort of measuring it into the cup and then scraping it out of the cup.

So, if I get a little more or less it won’t hurt anything.

Then I’ve got an 8 ounce package of softened cream cheese I’ll throw in there. I’ll just whip this up for a sec n a yummy yummy mixture.

Now, to this mixture I’ll add a cup and 1/4 of powdered sugar and the final ingredient, frozen non-dairy whipped topping.

Whip! Chill! Serve!

I’ve been thawing it, so it’s nice and soft. Of course, you can use regular whipped cream, but it just won’t come out with the same consistency as this stuff.

Okay absolutely perfect! Now, I’m just gonna put this into the cooled crust.

I tell you if you love peanut butter, this is your dessert. The whole kitchen smells like peanut butter right now.

Then, I’ll just spread it around, look at that. Isn’t that gorgeous? And,that is all there is to it. Now, it just needs to sit in the fridge for a couple of hours until it’s set.

 

Ingredients:

Crust

25 whole chocolate sandwich cookies, such as Oreos

4 tablespoons butter, melted

Filling:

1 cup creamy peanut butter

One 8-ounce package cream cheese, softened

1 1/4 cups powdered sugar

One 8-ounce package whipped topping, such as Cool Whip, thawed

Directions For 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 Filing

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.

Cook’s Note Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!

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Want More Recipes to Satisfy Your Family’s Hunger? Then You’re Going to Love Ron Douglas…

 

eggs benedict with crispy parma ham

I’ve been thawing it, so it’s nice and soft. Of course, you can use regular whipped cream, but it just won’t come out with the same consistency as this stuff.

Ron Douglas has made visiting restaurants his life’s work.

So, you can now get his secret restaurant style recipes all in one amazing book.

So, if you want to learn his unique cooking tips and recipes to help you become an expert chef in your own kitchen — get the book at a discount here (limited time).

Thanks – Jean

 

 

 

 

 

 

 

 

 

 

As found on Youtube

Filed under: Pioneer Woman