Chocolate Peanut Butter Pie
- Level: Intermediate
- Total: 9 hr
- Active: 1 hr
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 800
- Total Fat
- 61 grams
- Saturated Fat
- 27 grams
- Cholesterol
- 150 milligrams
- Sodium
- 380 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 5 grams
- Protein
- 16 grams
Ingredients
Crust:
11/4 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.
