Chocolate Peanut Butter Pie
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1936
- Total Fat
- 165
- Saturated Fat
- 88
- Carbohydrates
- 108
- Dietary Fiber
- 7
- Sugar
- 83
- Protein
- 26
- Cholesterol
- 377
- Sodium
- 675
- Total: 4 hr (includes freezing time)
- Active: 1 hr
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- 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.
- For the chocolate ganache: Heat the cream in a small saucepan over low heat. Slowly stir in chocolate until melted and blended.
- For the peanut butter filling: Beat together the crema, peanut butter, powdered sugar, cream cheese, mascarpone and vanilla in a stand mixer.
- For the whipped topping: Whip the cream, half-and-half and vanilla until peaks form.
- To assemble the pie: Layer the cooled crust with chocolate ganache and freeze.
- Add the peanut butter filling; freeze again.
- Add the whipped topping; freeze a third time.
- Remove the springform ring and serve.