This Chocolate Peanut Butter Pie is a fantastic pie recipe for any special occasion. You’ll love the crumbly, chocolate cookie crust, the creamy no-bake filling, and of course the decadent chocolate ganache on top. It’s a delicious pie that will have your guests thinking you pre-ordered it from a fancy pie shop! It’s that good!
#PieRecipes #PeanutButterPie #EasyRecipes
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PRODUCTS SEEN IN THIS VIDEO:
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Metal Pie Tin https://amzn.to/3GVG4bj
Food Processor https://amzn.to/3kaJ89R
Famous Chocolate Wafers https://amzn.to/3ERP0fQ
Peanut Butter Brand I like best: https://amzn.to/3o09g8w
Wilton Pastry Bag https://amzn.to/3mQrCt4
2D Star Tip https://amzn.to/3GVLByz
Buttered Toffee Peanuts https://amzn.to/3qkrpAm
Mini Whisk https://amzn.to/3CUyGKH
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PEANUT BUTTER CHOCOLATE PIE
Serves 8
*PRINT RECIPE HERE* https://bit.ly/3qd0Ey6
INGREDIENTS:
FOR CRUST:
7 oz (196g) of Famous Chocolate Wafers (33 cookies) or Oreos with the filling scraped out
5 ( 75ml) Tablespoons butter, melted
FOR NO-BAKE FILLING:
1 cup (240ml) unsalted peanut butter, creamy or crunchy, without any additional additives (like sugar oil etc. The only ingredient should be peanuts! (For best texture and flavor)
8 oz (230g) of Mascarpone Cheese
3/4 cup (75g) of powdered sugar
1 tsp (5ml) vanilla extract
FOR HOMEMADE WHIPPED CREAM:
2 cups (475ml) heavy cream
2 Tablespoons (13g) powdered sugar
1 tsp (5ml) vanilla extract
FOR CHOCOLATE GANACHE:
1/2 cup (120ml) heavy cream
3/4 cup (110g) semi-sweet. or dark chocolate chips
! FOR GARNISH:
3 tablespoons (45ml) Buttered Toffee Peanuts, chopped
1 square dark chocolate, for grating
METHOD:
Preheat oven to 375F (190C)
Lightly spray a 9″ metal pie tin with baking spray, distribute it with a pastry brush and set it aside.
Add the cookies to a food processor and pulse them up until a fine crumb forms. Then add the melted butter and pulse until combined.
Transfer the crumbs to the pie tin, shaking the pan to level the crumbs, then pressing them against the sides to form a crust, in a “fist bump” motion up the sides so it adheres.
Tamp the bottom of the pie down with a measuring cup to flatten out the bottom. Bake for 10 minutes then all to cool.
Cream together the peanut butter, mascarpone cheese, 3/4 cup of powdered sugar, and 1 tsp of vanilla in an electric mixer. Then transfer to a large bowl.
In a cleaned-out mixer, whip the 2 cups of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla until stiff peaks form.
Add 1 1/2 cups of whipped cream to the peanut butter mixture, 1/2 cup at a time, folding it in to lighten the mixture.
Transfer the peanut butter filling into a cooled pie crust, leveling it out with a spatula, and set aside.
Meanwhile, heat 1/2 cup of heavy cream in a saucepan until foamy and simmering. Turn off the heat and add the chocolate chips. Whisk until a smooth chocolate ganache forms. Allow to cool until slightly warm.
Pour the chocolate ganache into the center of the pile, forming a pool.
Then spread it out gently with the back of a spoon, extending to reach the pie crust.
Place the toffee peanuts in a zip lock bag, seal to close well, and whack with a rolling pin until crushed. Top the pie with crushed peanuts.
Transfer the remaining whipped cream to a pastry bag fitted with a star pastry tip, and pipe whipped cream dollops all around the perimeter of the pie and add one dollop in the center.
Grate the dark chocolate over the whipped cream dollops.
Refrigerate uncovered, for at least 4 hours, before serving.
Remove from the refrigerator 15-20 minutes before serving for easy slicing and the best texture.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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