Chocolate Peanut Butter Pie

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

Ingredients

Crust:

6 ounces unsalted butter, melted

2 cups cocoa-flavored puffed cereal, such as Cocoa Puffs, crushed 

8 chocolate wafers, crushed 

1/4 cup granulated sugar 

Chocolate Ganache:

1/2 cup heavy cream

8 ounces bittersweet chocolate, chopped 

Peanut Butter Filling:

1 cup crema

3/4 cup peanut butter 

1/2 cup powdered sugar 

8 ounces cream cheese 

8 ounces mascarpone 

1 teaspoon vanilla extract

Whipped Topping:

1 cup heavy cream

1/4 to 1/2 cup half-and-half 

1 teaspoon vanilla extract

Directions

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. 

Chocolate Peanut Butter Pie

Buckeyes

Peanut Butter Brownie Swirl Cookies

Crunchy Toffee Buckeyes

Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

Peanut Butter-Chocolate Pie

Incredible Chocolate Peanut Butter Pie