Ingredients
Crust:
- 1 1/4 cups dry-roasted, salted peanuts
- 1/2 cup granulated sugar
- Pinch ground cloves
- 1/4 cup unsalted butter, melted
- 6 ounces bittersweet chocolate
- 1/4 cup heavy cream
Directions
For the crust:
Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.
Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.
Filling:
- 1 1/2 cups milk
- 2 large eggs
- 1 cup confectioners' sugar
- 2 tablespoons cornstarch
- Pinch fine salt
- 4 ounces cream cheese, cut into pieces
- 1/2 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
For the filling:
Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.
Topping:
- 2 ounces bittersweet chocolate
- 1 1/4 cups heavy cream, chilled
- 1 tablespoon confectioners' sugar
For the topping:
Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners' sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving.
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By epopovitz_11332492
Denver, CO
on August 14, 2011
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No substitutions and no problems. I've been trying recipes from Food Network for years and I have to say that I have never been disappointed! It does amuse me to see how other cooks trash the recipe with such descriptors and "Yuck!" and "it ruined my dinner!" When I want to try a recipe I look to see if the ingredients are things I like and are easy to find, I taste as I go, and most importantly I follow instructions. I teach software for a living and I'm always surprised by students who don't follow directions and yet blame the software or the instructor.
This is a great pie. I made it the day before. The peanut crust is excellent and great for those who can't consume gluten or wheat! I would make it again. Yes it's rich but what do you expect from Emeril?
By brozmm_12031426
Monterey, 43
on October 13, 2010
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YUM! I substituted the peanuts in the crust for some oreo cookie crumbs and skipped the chocolate glaze. This was the best peanut butter chocolate pie I have ever tasted! It is nice and thin, more like a tart. I will defiantly make again!
By skittles44_11244625
Los Angeles, CA
on February 08, 2010
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I've made this a few times and both times tasted great but how big of a hit depends on your crowd. One crowd loved it and it was gone before every other desert. One person even said it tasted like peanut butter cups on steroids! The other event everyone thought it was too rich and ate the fruit salad instead but both times it tasted great! I love this pie but it is rich so make sure to make it for someone who loves peanut butter & chocolate together and don't mind a really rich taste!
Read all 16 reviews