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Peanut Butter Pie

DSC_2517

So many people love the combination of peanut butter and chocolate, so I knew this would go over quite well.  I’ve had my eye on it ever since I got Baked and was excited to make it.  It has three major steps to it- the crust, the filling, and the fudge topping, but they were all simple steps.  After baking and cooling the crust, you make the peanut butter filling, which is absolutely delicious.  The peanut butter filling is really the star of the show here.  It really stands out in this dessert.  It feels light and fluffy, even though with all that cream it can’t be too light :)  It was very similar to a cheesecake filling, but the cream cheese flavor wasn’t as strong.  This is a great splurge-worthy dessert, and a must for any chocolate-peanut butter fan!  For the crust, you can be pretty flexible- chocolate graham crackers, Oreos, or any other chocolate cookie would work just fine.  I also poured the sauce over the pie before freezing, so it was more of a ganache, but either way would work just be fine and be equally delicious.

Peanut Butter Pie
Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

For the chocolate cookie crust:

30 chocolate wafer cookies (about 6 ounces)

1 tablespoon sugar

6 tablespoons unsalted butter, melted

For the peanut butter filling with chocolate bottom:

½ cup (3 ounces) semisweet chocolate chips

½ teaspoon light corn syrup

8 ounces cream cheese, at room temperature

1 cup creamy peanut butter

2 tablespoons pure vanilla extract

¾ cup firmly packed dark brown sugar

1 ½ cups heavy cream

For the easy hot fudge sauce:

6 ounces milk chocolate, finely chopped

6 ounces dark chocolate, finely chopped

1 cup heavy cream

¼ cup light corn syrup

Make the chocolate cookie crust:

In a food processor, grind the cookies to a very fine powder.  You should have about 1 ½ cups.  Put the crumbs in a bowl and stir in the sugar.

Pour the butter over the crumb mixture and mix until well combined.  The mixture will feel wet.  Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides.  You can use the back of a large spoon to even out the crust.  Put the crust in the refrigerator while you make the filling.

Make the peanut butter filling with chocolate bottom:

Melt the chocolate chips in a microwave oven or in a double broiler.  Add the corn syrup and stir to combine.  Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust.  Put the crust back in the refrigerator while you make the peanut butter filling.

Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium speed until well combined and completely smooth.  Set aside.

In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form.  Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours.  Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

Make the easy hot fudge sauce:

Place both chocolates in a medium heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over medium heat.  Add the corn syrup and stir to combine.  Remove from the heat and pour over the chocolates.  Let the mixture sit for 2 minutes.  Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth.  The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator.  Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.

Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie.  Eat and enjoy immediately.

12 Responses

  1. This looks so good! I love chocolate and peanut butter!

  2. I’ve made peanut butter pie severa times and it’s absolutely one of my favorites! My recipe is way different, so I am going to have to try yours! It looks to die for!!

  3. Wow! I want to make this but I think if I did, I’d want to eat the whole thing. Peanut butter and chocolate are THE BEST.

  4. Oooh – now I’m having a tough time deciding – this or a mousse cake for dessert? Hmmm – this is going to require some thought.

  5. Oh my, this looks fantastic! I’m a huge chocolate and peanut butter fan. You have me drooling!

  6. My mouth is watering! This looks really fantastic and so perfect for a potluck since PB and choc is so popular!

  7. This is sinful :-D!! It looks amazing!

  8. This looks amazing! I’m going to make it today for my church bake sale. I’m sure it will go fast. Dh is hoping no one buys it so he can take it home, lol. Maybe I’ll make one for him too.

  9. You have convinced me to add this cookbook to my Christmas list! Everything you have made looks so good!

  10. This looks glorious!! Christmas in a pie for sure. My husband could wrap this up and give it to me for Christmas and I’d be so happy!

  11. OMG. Food glorious food.

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