Chocolate and peanut butter. Do you even have to ask? Well, you know something’s good when you’re eating the pie filling out of the mixing bowl and deciding whether you should actually continue making the pie or just eat the filling by itself. And you know it’s really good when you give a piece of the finished pie to someone who doesn’t like chocolate with peanut butter and they eat the whole thing, pie crust and all. Yes there is actually someone who doesn’t like chocolate and peanut butter but I can’t name names.
So this pie starts with a graham cracker crumb crust and then it’s got a layer of chocolate chips and roasted peanuts. This is even before you get to the filling. (If you’re on a diet you should stop reading here). This pie filling has whipping cream, icing sugar, cream cheese and oh yeah, some peanut butter. Throw them all into a bowl, mix it up and you get an incredibly decadent peanut buttery filling. It’s got just the right amount of sweetness with a velvety smooth and creamy texture. Now did I mention the pie is finished off with several spoonfuls of chocolate ganache and another sprinkling of chocolate chips and peanuts?
This is the perfect dessert for those springtime brunches and potlucks because it’s easy to make and takes almost no time at all. But no one has to know!
Chocolate Peanut Butter Pie
- 330 g graham cracker crumbs
- 72 g granulated sugar
- 63 g butter, melted
- 135 g unsalted peanuts, chopped (optional)
- 110 g semi-sweet chocolate chips (optional)
- 300 ml Whipping cream (35%)
- 30 g icing sugar
- 5 ml vanilla
- 225 g cream cheese
- 300 g creamy peanut butter
- 100 g icing sugar
- 50 ml milk
- 250 ml whipping cream (35%)
- 300 g bittersweet chocolate, chopped
- 30 g unsalted finely chopped peanuts
- 30 g miniature semi-sweet chocolate chips
- Preheat oven to 400F.
- In a large bowl, combine the graham cracker crumbs and the granulated sugar and mix together.
- Add the melted butter to the bowl and mix, making sure the butter is evenly distributed.
- Spoon the crumb mixture into a pie plate, spread the crumbs around the plate and press into the plate, up the sides and around the rim.
- Place the crust into the fridge to chill for approximately 10-15 minutes.
- Bake the crust for 10 minutes or until it is set and remove from the oven.
- Once the crust has cooled, sprinkle the chopped peanuts and chocolate chips onto the bottom of the crust.
- Pour the whipping cream into a bowl and whip until soft peaks form. Add the vanilla and icing sugar and mix until combined. Place the bowl in the fridge.
- In a mixing bowl, add the cream cheese and peanut butter and mix on low until combined. Scrape the sides and bottom of the bowl to make sure everything is combined.
- Sift the icing sugar and add to mixture along with the milk and beat until smooth and creamy.
- Remove the whipped cream from the fridge and fold in to the peanut butter mixture.
- Spread the mixture evenly over the baked shell and refrigerate for at least 40 minutes before adding the chocolate ganache.
- Place the chopped chocolate into a bowl.
- Heat the whipping cream until it just comes to a boil and immediately pour into the bowl of chocolate.
- Allow the mixture to stand for a few minutes.
- Using a whisk or a spoon, stir the mixture until it is smooth.
- Pour the ganache onto the pie, using an offset spatula to smooth and spread the ganache across the surface of the pie.
- The chopped peanuts and mini chocolate chips can be sprinkled on top of the pie as decoration.
- Allow the pie to refrigerate for at least 2 hours before serving.
(Source: George Brown Baking Arts)