EATS: Chocolate Peanut Butter Pie

Chocolate peanut butter pie is one of my favorite desserts to make and it’s one of my most requested. Chocolate and peanut butter is the ultimate salty and sweet flavor combination that we all love. The decadent chocolate and creamy peanut butter filling, coupled with the crunchy texture of toasted peanuts makes this simply the best chocolate peanut butter pie. Don’t be intimidated by the ingredient list. This pie is simple to make and the instructions are easy to follow. For a stress free Memorial Day recipe, give this chocolate peanut butter pie a try and let me know how you like it!

Chocolate Peanut Butter Pie Recipe

• 9 ounces chocolate wafers

• 2 tablespoons butter, softened (for the pie crust) + 2 Tablespoons butter for the pie filling

• 2 Tablespoons white sugar (for the pie crust) + 1/3 cup white sugar (for the peanut butter pie filling)

• 1 large egg white, lightly beaten

• 1/3 cup heavy cream                                                                                                    

• 4 ounces semi sweet or bittersweet chocolate, chopped fine

• 8 ounces cream cheese, softened

• 1 cup chunky peanut butter

• 1/3 cup golden brown sugar

• 2 Tablespoons Frangelico (Italian Hazelnut Liqueur)

• 2 teaspoons vanilla extract

• 1 cup cold heavy cream (whip medium-stiff, set aside)

• ¼  cup chopped Peanuts, toasted

Chocolate Peanut Butter Pie Instructions

• Preheat oven to 350 F

• Place chocolate wafers in a food processor and process until texture is a nice crumble

• Add 2 Tablespoons sugar, butter and egg white. Pulse approximately 5 times, until moist

• Coat a 9 inch pie pan with cooking spray. Press the crumb mixture evenly into bottom and sides.

• Bake the crust at 350 F for 12 minutes. Remove and cool on a wire rack 15 minutes

• Next, heat 1/3 cup cream, and 2 Tablespoons butter until simmering

• Remove the cream and butter from heat and add the chocolate. With a rubber spatula stir to melt. Cool until thickened

• In a medium mixing bowl, beat the cream cheese, peanut butter, sugars and Frangelico until smooth. Then fold in vanilla.

• Fold half of the whipped cream into the peanut butter mix. Mix well, and then add the other half

• Spread the peanut butter mixture evenly into the pie crust.

• Refrigerate for 30 minutes (the peanut butter filling should come up to just below the pie crust in the dish)

• Remove the pie from the refrigerator and pour the chocolate glaze on top of the pie. Spread the chocolate glaze evenly.

• Sprinkle the top of the chocolate peanut butter pie with chopped peanuts

• Cool the pie for a minimum of 2 hours, until it is firm.

• Serve cool, straight from the refrigerator.

It’s as simple as that. What are your plans for the Memorial Day weekend? On the menu for me is working with an outdoor pizza oven, getting a little (social distanced) beach time, and a lot of cold brew. Wishing everyone blue skies and a safe and happy weekend! Cheers