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chocolate peanut butter pie

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  • chocolate peanut butter pie

    I am looking for the recipe for Smokey Bones chocolate peanut butter pie. Does anyone have this recipe or know where I can find it?


  • #2
    I found a recipe that might be similar at this link.

    Double Layer Chocolate Peanut Butter Pie
    Submitted by: R Johnson
    "This is a very easy pie to whip up, tastes great, and always a favorite with children and adults alike!"
    Original recipe yield: 1 - 9 inch pie.
    Prep Time:20 MinutesReady In:4 Hours 20 MinutesServings:8 (change)


    1/2 (8 ounce) package cream cheese, softened
    1 tablespoon white sugar
    1 tablespoon cold milk
    1 cup peanut butter
    1 (8 ounce) container frozen whipped topping, thawed
    1 (9 inch) prepared graham cracker crust
    2 (3.9 ounce) packages instant chocolate pudding mix
    2 cups cold milk
    4 peanut butter cups, cut into 1/2 inch pieces


    In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
    In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
    Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
    Spicy food speeds up your metabolism. Put salsa on your cupcakes.


    • #3
      I found this recipe also. It looks great.
      Peanut Butter Silk Pie

      graham cracker crust for 9-inch pie*

      Fudge Layer
      1 cup granulated sugar
      2 ounces bittersweet chocolate
      1/3 cup evaporated milk
      1 tablespoon corn syrup
      1 heaping tablespoon peanut butter

      8 ounces cream cheese
      1/2 cup peanut butter
      1 cup powdered sugar
      1 tsp. vanilla
      1/2 cup milk
      2 cups whipped topping

      *Purchase a large graham cracker crust or make your own:
      Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375 for about 7 minutes before filling.

      In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234 to 240 on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.

      In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

      To test for soft ball stage:
      Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.
      Spicy food speeds up your metabolism. Put salsa on your cupcakes.


      • #4
        Some yummy sounding recipes here.


        • #5
          Thanks! Will try these!


          • #6
            I don't have that one but i do have this one

            Chocolate Peanut Butter Pie

            1/3 cup Semi-sweet Chocolate Chips
            1 tablespoon Water
            1/3 cup Sugar 3 tablespoons Water
            2 Egg Whites - Lg
            1 teaspoon Vanilla
            14 Peanut Butter Sandwich Cookies
            1 tablespoon Light Corn Syrup
            1/3 cup Creamy Peanut Butter
            3 tablespoons Light Corn Syrup
            1/4 cup Peanuts - Chopped
            2 tablespoons Sugar
            1 cup Heavy Cream - Whipped
            3 tablespoons Butter Or Regular Margarine

            Peanut Butter Cookie Crust
            Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set.

            1. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well.

            2. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool.

            3. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition.

            4. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust.

            5. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling.

            6. Drizzle the remaining chocolate in parallel lines over the filling.

            7. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil.

            8. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving.


            • #7
              MMM...that sounds good to!


              • #8
                DH loves chcocolate and peanut butter, so I will be saving all of these Thanks!
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