It’s the dynamic duo, peanut butter and chocolate!!! It’s a sandwich of chocolate cookie crust, with peanut butter filling, and topped with chocolate ganache! The 2nd day of 12 DAYS OF CHRISTMAS PIES AND TARTS is deliciously filled with Peanut Butter and Chocolate Pie!
My oh my!!! This recipe is really easy to make but I have to say the ganache is the best part. It even glistens! You know that it’s gotta be good when it glistens!!
So I have a question for you? Are you the smooth camp or the crunchy camp? Well for this pie, smooth camp wins, but if it’s for sandwich, I’m all about the crunch. But the National Peanut Board (There’s a board for everything!) say that 60% of Americans prefer smooth peanut butter. Whichever way you vote, I just know that this pie recipe will be on your list to make!
Making the crust from scratch is really easy. Press the cookie crumbs that’s been mixed with sugar and butter. Use a combination of a measuring cup and your fingers to cover the bottom and sides of the pie dish. Bake for about 10-12 minutes and set aside.
Next, the filling. Beat the heavy cream into stiff peak. Set aside.
Whip together the cream cheese and peanut butter until it’s smooth.
Add the powdered sugar. Remember to start on low speed so you won’t decorate your kitchen with powdered sugar.
Then add in the vanilla extract.
Mix in the whipped cream that you made earlier.
Pour the peanut butter filling into the baked chocolate cookie crust.
Freeze the pie for 3 hours.
After you take out the pie, go ahead and make the ganache. Heat up some milk until it’s just about to boil. Pour it on top of the chocolate and cover the top with plastic wrap. Leave it undisturbed for 5 minutes.
Then whisk it until it becomes smooth and glossy.
Pour on top of the pie et voila!! Too pretty to eat!! I take it back! It’s smells so good that you cannot wait to eat it!! Enjoy!!
Happy Baking!!
| Servings |
8 slices
|
- 12 ounces chocolate cookies roughly 2 cups once processed into crumbs
- 4 tbsp sugar
- 10 tablespoons unsalted butter melted
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 4 ounces semi sweet chocolate finely chopped
Ingredients
Chocolate Crust
Filling:
Ganache:
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|
- Preheat the oven to 325°F.
- Process cookies and sugar through a food processor until finely ground.
- Add the butter and pulse until moistened.
- Use the bottom of a flat bottomed measuring cup to press the crust mixture into the bottom and sides of a 9-inch pie plate.
- Bake for 10-12 minutes. Cool completely on a wire rack.
- Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Set aside in a separate bowl.
- Using the stand mixer again with the whisk attachment, mix cream cheese and peanut butter until incredibly smooth and fluffy.
- Add in vanilla and mix.
- Add powdered sugar until everything is mixed together.
- Add the whipped cream that was made earlier and mix until fully incorporated. Remember to scrape the sides and bottom of the bowl so that everything is mixed.
- Pour peanut butter mixture into the prepared pie shell and freeze for 3 hours.
- Gently heat the heavy cream on the stove over medium heat until almost boiling.
- Immediately remove from heat and pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes.
- Stir to combine until it becomes smooth.
- Allow mixture to cool to a warm and pour over top of pie.
- Return the pie to freezer for about an hour.
Adapted from : Self Proclaimed Foodie
