Double chocolate peanut butter pie

double chocolate peanut butter pie

I am always on the look-out for chocolate and peanut butter recipes for Tiffany. Well I found a winner. This pie ROCKS! We had a cook-out for Dean’s office staff last weekend and this was one of the desserts. The staff was still talking about it on Monday.

One tip: I would make this night before you want to serve it to give it time to set up. It wasn’t quite as firm as I would have liked that night, but the next day it was perfect.

This pie is extremely easy to make. So even if you are “not a cook” you can make this.

Double Chocolate Peanut Butter Pie
This incredibly chocolaty and creamy quick-bake pie is Paley’s grown-up version of a Reese’s Peanut Butter Cup.
ingredients.

CHOCOLATE CRUST

4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

PEANUT BUTTER FILLING

8 ounces cream cheese, softened (1 cup)
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
Kosher salt

CHOCOLATE TOPPING

4 ounces semisweet chocolate, chopped (1/2 cup)
1/2 cup heavy cream

MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in 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 and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts 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.

MAKE AHEAD The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.
Cook It!

Recipe by Vitaly Paley
From Winemakers On Board: Oregon Pinot Noir and Snowboarding
This recipe originally appeared in February, 2006.

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5 Comments

Filed under Chocolate, Desserts, Food & Wine, Peanut butter, Pie

5 responses to “Double chocolate peanut butter pie

  1. Judy

    YUM, YUM, MY FAVORITE. ANYTHING THAT TASTES LIKE A REESE CUP I’M FOR IT. IT LOOKS GREAT TOO. LOVE JUDY

    YOU ARE JUST ASKING FOR COMPANY WITH DISHES LIKE YOU FIX. HA

  2. Tiffany

    I can not wait to try it — It looks AWESOME !!!!

    Tiffany

  3. I’ve added the photo of the slice of pie and a link to your website to my blog because this is the best chocolate peanut butter pie I’ve ever tasted. Since I’m addicted to these flavors together, this was a perfect addition to my blog! I hope you don’t mind. I used smooth peanut butter instead of chunky and didn’t sprinkle on the peanuts, but I don’t think it made any difference in taste. Thanks for this recipe and your terrific site!

  4. Melanie

    I agree. This is the best chocolate peanut butter pie I’ve ever had. I didn’t add in the extra peanuts and next time I will use smooth peanut butter as well, but even with the peanuts it tasted great. So EASY to make too! It’s not often I find a recipe that I will continue to make but this one is a keeper. We just ate the last slice tonight and my husband asked if I could make another one right now. Great job!

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