If you like chocolate and peanut butter, this pie is for you.
A simple chocolate cookie crust is filled with a rich peanut butter mousse. The mousse is a blend of cream cheese, crunchy peanut butter, sugar and vanilla, mixed until smooth then lightened with whipped cream. It is covered with a thick layer of ganache and garnished with a halo of chopped chocolate and golden peanuts. Pure heaven.
Chocolate Peanut Butter Pie
Recipe adapted from Food & Wine
Serves 8-10
Chocolate Crust
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground (2 cups)
Peanut Butter Filling
8 ounces cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
Kosher salt
Chocolate Topping
4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream
Garnish
1/4 cup Chopped Peanuts, chopped
1/4 cup semi sweet chocolate, chopped
MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. Melt butter and stir into the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
MAKE THE CHOCOLATE TOPPING: Place chopped chocolate in a medium bowl. Heat cream over medium heat until simmering. Add cream to chocolate and stir until melted.
Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the chopped peanuts and chocolate around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
12 Comments
Coffee and Vanilla
April 21, 2009Wow, that sounds divine!! My husband loves peanut butter and I made once chocolate peanut butter cake with pistachios for him… I may use your recipe for his next birthday
)))
Margot
Jessie
April 21, 2009Margot,
Mmmm… peanut butter cake with pistachios, yum. This dessert is a winner, too, highly addictive!
beach real estate
May 24, 2009Loooveeee your peanut butte cake with pistachios..
ANDREA COUTINHO
September 8, 2012AMEI, VOU FAZER…
Vanea
April 1, 2013It’s chilling right now! I may have tasted the filling…amazing!
Paige
April 9, 2013Is it just white sugar or powder sugar, I have always made it with powder sugar?
Jessie
April 9, 2013I use white sugar but if powdered sugar works for you then use it! Taste the mixture to make sure it is sweet enough as powdered sugar not the same volume as white sugar.
Suzanne Holt
April 17, 2013This looks amazing! I can’t wait to make this for my family! I hope it tastes as good as it looks!!
Crystal
April 20, 2013This dessert looks amazing! Do you think I could make it ahead and refrigerate overnight?
Jessie
April 22, 2013Of course! I would wait until just before serving to add the whipped cream but the pie is good for a few days in the refrigerator. Hope you enjoy!
Denise
May 16, 2013What are chocolate wafer cookies? I am not that into baking but I can do some just never heard of them to need them.
Thanks
Jessie
May 20, 2013Nabisco makes chocolate wafer cookies, they are sold in the cookie aisle in a yellow rectangular box. If you can’t find those, use Oreos in a pinch!