Chocolate Peanut Butter Pie Recipe
This Chocolate Peanut Butter Pie consists of a soft peanut butter cookie-like crust, a creamy peanut butter mousse and chocolate ganache
Equipment
- Stand Mixer or hand mixer
- Pie Pan 9"
- Bowls, measuring cups and spoons
Ingredients
Pie Crust
- ½ Cup Unsalted Butter softened
- ½ Cup Brown Sugar
- ½ Cup Peanut Butter chunky or creamy
- 1 Large Egg room temperature
- 1 Cup All Purpose Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
Peanut Butter Mousse
- 1 Cup Cream Cheese, room temperature (8 ounce package) Use full fat cream cheese
- 1 Cup Peanut Butter chunky or creamy
- 1 Cup Powdered sugar
- 1 Can Sweetened Condensed Milk 1 14-ounce can
- 1 ½ Cups Heavy Whipping Cream
Chocolate Ganache
- 8 Ounces Dark Chocolate
- ¾ Cup Heavy Cream
Instructions
Peanut Butter Pie Crust
- In a small bowl, whisk together flour, baking soda and salt. Set aside for later.1 Cup All Purpose Flour, ¼ teaspoon Baking Soda, ½ teaspoon Salt
- Add brown sugar and room temperature butter to a mixing bowl of a stand mixer. Using the paddle attachment cream together until light and fluffy (approximately 3 minutes), scraping side of bowl as needed. Note - a hand mixer may also be used½ Cup Unsalted Butter, ½ Cup Brown Sugar
- Add peanut butter to the mixing bowl. Mix until combined, scraping the side of bowl as needed.½ Cup Peanut Butter
- Add a room temperature egg to the mixing bowl. Mix until combined, scraping the side of bowl as needed.1 Large Egg
- Add flour/baking soda/salt to mixing bowl and mix on low speed until combined.
- Press the dough evenly into the bottom and up the sides of a 9" pie pan. Use your hands, a dough tamper or the flat bottom of a glass dipped in flour.
- Pierce bottom and sides of pie crust with a fork about 15 times. Note - this helps the crust stay flatter and bakes more uniformly across the bottom and sides.
- Place pie crust in the refrigerator and heat oven to 350℉ (180℃). Note - chilling firms up the dough so it holds its shape better in the oven. Warm dough can slump, shrink, or slide down the sides of the pie pan.
- Once oven has reached 350℉ (180℃), bake pie crust for 12 minutes.
- Cool completely before adding pie filling.
Chocolate Ganache
- Place chocolate in a heat-resistant bowl.8 Ounces Dark Chocolate
- Bring cream to a low boil and pour over chocolate. Let sit for 5 minutes then stir until smooth.¾ Cup Heavy Cream
- Pour ½ of the chocolate ganache in the bottom of the peanut butter crust. Reserve the other half for the pie topping. Set aside to allow ganache to set.
Peanut Butter Mousse
- Place cream cheese and peanut butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used). Mix together until well combined, scraping the bowl as needed.1 Cup Cream Cheese, room temperature (8 ounce package), 1 Cup Peanut Butter
- Add sweetened condensed milk to the bowl and mix until combined, scraping the bowl as needed.1 Can Sweetened Condensed Milk
- Add powdered sugar to the bowl and mix until combined, scraping the bowl as needed.1 Cup Powdered sugar
- Using a clean bowl, whip the heavy cream until medium peaks form. Gently fold into the peanut butter mixture. Note - medium peaks hold their shape but curl slightly at the tips when the beaters are lifted.1 ½ Cups Heavy Whipping Cream
Assembling the Pie
- Pour the peanut butter mousse into the pie shell over the ganache.
- Drizzle remaining chocolate ganache over the pie top and run a toothpick through the chocolate to create a swirl effect.
- Add any additional toppings you desire (e.g. peanut brittle, whipped cream, torched bananas, etc...)
- Place in refrigerator for 2 hours to allow mousse to set.
Video
Nutrition
Calories: 978kcalCarbohydrates: 76gProtein: 19gFat: 70gSaturated Fat: 35gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 141mgSodium: 534mgPotassium: 646mgFiber: 5gSugar: 56gVitamin A: 1517IUVitamin C: 1mgCalcium: 222mgIron: 4mg
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