Contestant Amy Pottinger's dish, Chocolate Peanut Butter Pie, as seen on Comeback Kitchen season 3.
Recipe courtesy of Amy Pottinger

Chocolate Peanut Butter Pie

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  • Level: Intermediate
  • Total: 4 hr (includes freezing time)
  • Active: 1 hr
  • Yield: 4 servings



Chocolate Ganache:

Peanut Butter Filling:

Whipped Topping:


Special equipment:
a springform pan
  1. For the crust: Preheat the oven to 350 degrees F. Stir together the melted butter, puffed cereal, chocolate wafers and granulated sugar in a bowl. Press the mixture into a springform pan. Bake for 8 to 10 minutes. Let cool.
  2. For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended.
  3. For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer.
  4. For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form.
  5. To assemble the pie: Layer the cooled crust with chocolate ganache and freeze.
  6. Add the peanut butter filling; freeze again.
  7. Add the whipped topping; freeze a third time.
  8. Remove the springform ring and serve.