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.