Chocolate Peanut Butter Pie
Did you have a great holiday? Sorry, if I'm too busy to stop and listen to your answer but we are off and running into New Year's!! What are your plans? I'd love to know! Big party or quiet night? We are very likely going to a PJ party of hors d'oeuvres and desserts and I believe I'm bringing some desserts which leads me to this lusciously wonderful and decadent Chocolate Peanut Butter Pie. It's been on my radar for some time now but I needed an excuse and this party seems like the perfect one. My husband in particular (he's the most into peanut butter of us all) is especially happy with the test run! I've twice caught him standing at the fridge to cut himself a little sliver. And I can't say I blame him either. Each bite is full of the classic combo of chocolate and creamy peanut butter mousse with a kinda unique graham cracker crust. Sorta like cheesecake but much, much easier!! If you're looking for a quick but still over-the-top New Year's treat, this pie should definitely be in the running!
One thing that makes the pie really special is the addition of roasted peanuts to the graham cracker crust, so that with each bite you not only get an intense peanut butter experience from the filling but that peanutty zing from the crust as well.
And the bittersweet chocolate sauce is finger swipin' good! You can drizzle it over the pie while it's warm--
Or spoon the entire pot of it over the pie and let it chill.
Either way it's irresistibly good and great for parties because it must be made ahead. Perfection!!
Chocolate Peanut Butter Pie
Serves 8-10
You will need a food processor or nut grinder for this.
Prep Time for Crust: 5 minutes: Bake Time for Crust: 7-8 minutes; Prep Time for Filling: 10-12 minutes and then at least 6 hours and preferably overnight chilling; Prep Time for Chocolate Sauce: 10 minutes
Ingredients
For the Crust
- 6 tablespoons unsalted butter, melted
- 1 cup graham cracker crumbs (you can use real graham crackers too and crush them--you'll probably need about 10)
- 1/3 cup roasted, salted peanuts, finely ground in a food processor
For the Filling
- 8 ounces softened, full-fat cream cheese
- 3/4 cup confectioners' sugar
- 3/4 cup smooth peanut butter (don't use natural here--I used Skippy)
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
For the Chocolate Sauce
- 1/3 cup heavy cream
- 4 ounces bittersweet chocolate, chopped or you can use bittersweet chocolate chips
- Pinch of sea salt
- 1/2 teaspoon vanilla extract
The Recipe
1. To make the crust: Preheat oven to 350ºF. In a small bowl, mix together the butter, graham cracker crumbs and ground nuts. Press the mixture into a 9-inch pie pan across the bottom and up the sides. Bake for 7-9 minutes, until the edges start to get a light brown. Remove from the oven and let cool to room temperature.
2. To make the filling: In a large bowl, using an electric mixer, beat the cream cheese and confectioners' sugar together until very smooth. Add in the peanut butter and vanilla and beat again until smooth. In a separate bowl using clean beaters, beat the cream until stiff peaks form. Stir about 1/2 cup of the whipped cream into the batter to lighten it. Then, using a rubber spatula, fold in the rest of the cream gently, until no streaks remain. Carefully spoon the mousse into the cooled crust, cover with a piece of plastic wrap and chill for at least 6 hours or better yet, overnight.
3. To make the chocolate sauce: Place the heavy cream, chocolate and salt in a small saucepan over low heat and let simmer for a couple of minutes, stirring occasionally, until everything is smooth. Remove from the heat and stir in the vanilla. Let the chocolate sauce cool a bit and then either pour it over individual slices or pour it over the entire pie and chill the pie again for 20-30 minutes, until the chocolate sets or longer if you like.
4. Pie must be made a day ahead and can be made up to 3 days ahead. Store leftovers well wrapped in the fridge (if there are any!!)
Enjoy!
Note: Recipe adapted from Wintersweet by Tammy Donroe Inman.
