Chocolate Peanut Butter Pie Recipe

January 13, 2013 - Leave a Comment

Chocolate Peanut Butter pie… it does not get much better than this!

peanut butter chocoalte pie

This pie is to die for and you can make it in only 30 minutes! This is the pie you make when you have a last minute party. It is so easy and delicious. When I have had this at a party the guests drool over it every time! It is always crowned the best dessert!

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Chocolate Peanut Butter Pie Recipe

Ingredients

  • Baked Pie Crust 9 inch
  • 1 1/2 Cups Powdered Sugar
  • 1 Cup Peanut Butter
  • 1 8 oz Tub Cool Whip
  • 1 Pkg Chocolate Pudding* (small)
  • *This will need milk. Milk Coupons.

Instructions

Mix powdered sugar and peanut butter should be crumbly and well mixed.

Put half of mixture in the bottom of the pie shell.

Mix up pudding according to box directions.

Poor in pudding, top with cool whip.

Sprinkle peanut butter crumble over the top.

Optional: Drizzle melted chocolate chips over the top.

http://fabulesslyfrugal.com/2013/01/chocolate-peanut-butter-pie-recipe.html

chocolate peanut butter pie

Try some of our other favorite pie recipes:

Pumpkin Walnut Recipe

Peaches and Cream Pie

Grandma’s Apple Pie

Diabetic Strawberry Pie

 

 

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Pumpkin Walnut Pie

December 9, 2012 - Leave a Comment

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This recipe is so quick and easy!  You just mix everything in the bowl, pour into pie crust, and bake!

Ingredients

  • 3 eggs, slightly beaten
  • 1 15-ounce can pumpkin
  • ¾ cup sugar
  • ½ cup dark-colored corn syrup
  • 1 teaspoon vanilla
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • 1 unbaked 9-in piecrust
  • 1 cup chopped walnuts
  • Whipped cream (optional)

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon, and allspice; mix well. Pour into the piecrust. Sprinkle with the walnuts
  2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerated within 2 hours or cover for longer storage. Serve with whipped cream. Serves 8.

Bon Appétit!!

You can also use one of these AWESOME Norpro Silicone Pie Crust Shield!

They are only $6.52, and have TOTALLY turned me into a pie baking pro!  My crusts NEVER burn!

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Peaches n’ Cream Pie

September 16, 2012 - Leave a Comment

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Ingredients

  • 48  NILLA Wafers, finely crushed (about 1-1/2 cups) {Nabisco cookie coupon}
  • 3 cup  butter, melted {butter coupon}
  • 3/4 cup  boiling water
  • 1 pkg.  (3 oz.) JELL-O Orange Flavor Gelatin
  • 2 cups  ice cubes
  • 1-1/2cups  thawed Whipped Topping {whipped topping coupon}
  • 2 fresh peaches, peeled, chopped

Directions

MIX wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice. Add COOL WHIP; stir until well blended. Gently stir in peaches.

REFRIGERATE 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set.  It will be set then but for me it tasted so much better the next day, it had a better consistency.

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Grandma Ople’s Apple Pie

August 26, 2012 - 5 Comments

Although I rarely make apple pie from scratch because a) it’s not my favorite pie and b) it is so much work, this recipe makes it all worth it. The pie is so delicious,  it makes the labor involved not seem so bad! I’ve tried a few different apple pie recipes over the years but I always come back to this one.

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 8 Granny Smith apples – peeled, cored and sliced

Directions

  1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Recipe credit: allrecipes!

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3 Ingredient Good-till-the-last-bite Strawberry Pie

June 17, 2012 - 4 Comments

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This is my husband’s FAVORITE pie. It’s so simple, virtually sugar free, yet tasty enough that he can eat an entire pie in one sitting. No joke! It’s what we’re making for Father’s Day dessert tonight!

Good-Till-the-Last-Bite Strawberry Pie

Ingredients

Frozen Pie Crust
1 bag frozen strawberries (can use fresh strawberries too!)
1 small box strawberry or raspberry Jell-O (we use sugar free)
1/3 cup boiling water

Bake frozen pie crust. While crust is baking, microwave frozen bag of strawberries until mashable, mash to desired chunky consistency & set aside (for a sweeter pie, you can add sugar to the strawberries at this stage. We’re dealing w/ a diabetic over here, so we don’t). Dissolve Jell-O into 1/3 cup boiling water. Mix Jell-O/water w/ crushed strawberries & pour into now-baked pie shell. Refrigerate until solid. Serve w/ whipped cream.

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