Chocolate Peanut Butter Pie

Total Time:
8 hr 45 min
Prep:
20 min
Inactive:
8 hr
Cook:
25 min
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
  • Filling:
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 cup confectioner's 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
  • Topping:
  • 2 ounces bittersweet chocolate
  • 11/4 cups heavy cream, chilled
  • 1 tablespoon confectioner's sugar
Directions

1. For crust: Preheat oven to 350degreesF. Pulse peanuts, granulated sugar, and cloves in a food processor until mixture resembles coarse sand. Pulse in butter. Press evenly into bottom of a 9-inch springform pan; bake until set, about 15 minutes. Set aside to cool slightly.

2. Melt chocolate with cream in a microwave, stirring every 30 seconds, until smooth. Spread chocolate over crust. Freeze until chocolate sets.

3. For filling: Whisk milk, eggs, confectioner's sugar, cornstarch, and salt in a medium saucepan. Bring to a boil, whisking constantly, over medium heat. Continue to cook until very thick, about 2 more minutes. Transfer to a bowl and \whisk in cream cheese, peanut butter, and vanilla. Spread filling into pie shell and refrigerate until cold or up to overnight.

4. For topping: Heat chocolate in microwave, stirring every 30 seconds, until melted. Cool slightly. Whip cream and confectioners' sugar to stiff peaks. Stir a large spoonful of cream into chocolate; fold remaining cream into chocolate. Unhinge pan and remove ring. Spread on cream topping. Refrigerate for at least 30 minutes before serving.

Calories: 800

Total Fat: 61 grams

Saturated Fat: 27 grams

Total Carbohydrate: 57 grams

Protein: 16 grams

Sodium: 380 milligrams

Cholesterol: 150 milligrams

Fiber: 5 grams


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