Posted by: Catherine | January 23, 2009

Double-Chocolate Peanut Butter Pie




If you’re like most girls (don’t want to be sexist, but isn’t it the truth?) and lovelovelove the chocolate-peanut butter combo, this is the dessert for you! Emma and I crave it, but Bruce is not as enamored (I swear, it’s a chick thing). This recipe came from Food & Wine, February 2006.

Chocolate Crust

4 oz. semisweet chocolate, chopped

1/2 stick unsalted butter, cut into tablespoons

8 oz. chocolate wafer cookies (from a 9-oz. package), finely ground

Peanut Butter Filling

8 oz. cream cheese, softened

1 cup chunky peanut butter (I like Trader Joe’s unsalted chunky–yum!)

1/2 cup sugar

2 t. pure vanilla extract

1 cup well-chilled heavy cream

3/4 cup salted roasted peanuts, chopped

Kosher salt

Chocolate Topping

4 oz. semisweet chocolate, chopped

1/2 cup heavy cream

Make the chocolate crust: Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter, and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

Meanwhile, make the peanut butter filling: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

Make the chocolate topping: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring.

You can make this ahead and keep it covered and refrigerated overnight. Garnish with the chopped peanuts if you like (I don’t, because I don’t like the salty/sweet thing) before serving chilled or slightly cooler than room temperature.


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