Photo: Chocolate Covered Peanut Butter Pie Recipe
Ingredients
- 1 1/2 cups crushed chocolate cookies
- 1 cup peanut butter, in all
- 1/4 pound cream cheese
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons chopped peanuts
- 2 3/4 cups heavy cream, in all
- 6 ounces semi-sweet chocolate, chopped
Directions
Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.
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By violettesareblu
Louisiana
on March 02, 2013
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WOW! This was so fun to make, and when my hubby got his big hands into it he could hardly get enough! I knew he couldn't possibly eat the entire rich dessert! Finally he broke down, brought some of it to work, the guys kept asking him if they could have another slice of this simply delicious, pie? I shall make it again and send more for all those hard workin'men and enjoy their reviews: FANTASTIC!
By LancetChick
Lagunitas, CA
on November 24, 2012
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Delicious! For the crust I used Oreos with chocolate creme, which was good. In fact, next time I'll use more so that I can have a slightly thicker crust. I expected that mixing the cookie crumbs with peanut butter would make the crust a little too "peanut buttery", but that was not at all the case. Also, from the picture, it looked like there wouldn't be enough chocolate to completely cover the pie, so I made 1 1/2 times the amount called for and had a lot of extra. Whoever spread the chocolate in the picture just did a bad job, I think. Great recipe, a real keeper.
By awaswick
on September 22, 2012
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This pie is great! I made it first without any changes. The chocolate ganache was a little too sweet for me, so now I fold in mini chocolate chips into the pie instead. Always a favorite!
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