Description
Chocolate Peanut Butter Pie
Ingredients:
Crust:
2 cups crushed chocolate cookies
1/2 cup melted butter
Peanut Butter Filling:
1 cup creamy peanut butter
1/2 cup cream cheese (softened)
1/2 cup powdered sugar
1 cup whipped cream
Chocolate Ganache:
1 cup heavy cream
1 cup dark chocolate (chopped)
Topping:
Chopped toffee bits or chocolate chunks
Instructions:
Preheat oven to 175°C (350°F). Mix crushed cookies and melted butter, press into a pie dish, and bake for 10 minutes. Let cool. In a bowl, mix peanut butter, cream cheese, and powdered sugar until smooth. Fold in whipped cream, spread over the crust, and chill. Heat heavy cream until hot but not boiling, pour over chopped chocolate, and stir until smooth. Pour over the peanut butter layer and refrigerate for 2 hours. Garnish with toffee bits or chocolate chunks before serving.
Step-by-Step Guide
1. Prepare the Crust: Combine 2 cups of finely crushed chocolate cookies (like Oreo crumbs, filling removed) with 1/2 cup melted butter. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake at 175°C (350°F) for 10 minutes, then allow it to cool completely on a wire rack.
2. Make the Filling: Using an electric mixer, beat 1 cup creamy peanut butter with 1/2 cup softened cream cheese until perfectly smooth. Gradually add 1/2 cup powdered sugar and beat until combined. In a separate bowl, whip 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain.
3. Assemble & Chill: Spread the peanut butter filling evenly over the cooled crust. Smooth the top with a spatula. Place the pie in the refrigerator to set while you make the ganache.
4. Create the Ganache: Chop 1 cup of dark chocolate into fine pieces and place in a heatproof bowl. Heat 1 cup of heavy cream in a saucepan until it is steaming and just begins to simmer. Immediately pour the hot cream over the chocolate. Let it sit for 3 minutes, then stir slowly from the center outward until the mixture is glossy and smooth.
5. Final Layer & Set: Carefully pour the warm ganache over the chilled peanut butter layer, tilting the dish to cover it completely. Return the pie to the refrigerator and chill for at least 2 hours, or until completely firm.
Serving Suggestions
Garnish the pie with chopped toffee bits, chocolate chunks, or a sprinkle of sea salt just before serving. For an elegant presentation, add a dollop of freshly whipped cream or a drizzle of caramel sauce on each slice. This rich pie pairs wonderfully with a cup of black coffee or a glass of cold milk to balance its decadence.
How-to Summary
Create a baked chocolate cookie crust. Mix a no-bake filling of peanut butter, cream cheese, powdered sugar, and folded-in whipped cream. Layer the filling into the crust and chill. Top with a simple dark chocolate ganache made from heated cream poured over chopped chocolate. Refrigerate until set, then garnish and serve.
Frequently Asked Questions
Can I use natural peanut butter? We do not recommend natural or oily peanut butter, as it can separate and make the filling greasy and unstable. Use a standard, creamy commercial brand for best results.
How do I store leftovers? Keep the pie covered in the refrigerator for up to 4 days. The crust may soften slightly over time but it will remain delicious.
Can I make this pie ahead of time? Absolutely. It’s an excellent make-ahead dessert. Prepare it fully 1-2 days in advance; the flavors improve as it chills.
What can I use instead of whipped cream in the filling? You can substitute with an equal amount of thawed frozen whipped topping (like Cool Whip) for a similar texture and stability.
My ganache is too runny. How can I fix it? If your ganache doesn’t thicken, it may need more chilling time. If it’s still too thin after 2 hours, the cream-to-chocolate ratio may be off. You can gently re-warm it and add a bit more chopped chocolate to thicken it up.
Common Mistakes to Avoid
- Not Cooling the Crust: Adding the filling to a warm crust will cause it to melt and become a mess. Ensure the crust is completely cool.
- Overmixing the Filling: When folding the whipped cream into the peanut butter mixture, use a gentle hand. Overmixing will deflate the cream and result in a dense filling.
- Boiling the Cream for Ganache: If the cream is boiled, it can scorch or cause the ganache to separate. Heat it only until steaming and small bubbles form around the edges.
- Cutting Too Soon: Slicing the pie before it has fully set will lead to messy, runny slices. Patience is key for clean cuts.
Conclusion
This Chocolate Peanut Butter Pie is the ultimate dessert for any occasion, masterfully combining a crunchy crust, a creamy no-bake filling, and a luxurious chocolate topping. By following this detailed guide and avoiding common pitfalls, you can confidently create a show-stopping treat that is sure to impress. Every slice delivers the perfect, crowd-pleasing harmony of chocolate and peanut butter.