Chocolate Peanut Butter Pie
I have made this so much I am almost sick of it - but it is SO SO good. Dan insists on having it EVERY birthday instead of cake. Feel privileged. I NEVER give out the recipe until now.
Crust:
2 1/4 cups chocolate-wafer cookie crumbs
4 tablespoons sugar
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 3/4 cups chilled heavy cream
2 teaspoons vanilla
Topping:
3/4 cup heavy cream
7ounces semisweet chocolate
Preheat oven to 350 degrees.
To Make the Crust:
In a medium bowl, combine cookie crumbs and sugar, then add melted butter. Mix well. Press mixture into bottom and up sides of 10-inch pie plate. Bake 10 minutes. Set aside to cool. (Most often I buy ready made oreo or chocolate crusts - they are smaller and you can make 2 pies with the filling)
To Prepare the Filling:
In a large bowl, cream together peanut butter and cream cheese until smooth. Add sugar and beat well. In a large, chilled bowl, beat 1 3/4 cups heavy cream and vanilla until soft peaks form. Fold 1/3 into peanut butter mixture. Then gently fold in rest of the whipped cream. Pile filling into cooled crust. Cover with wax paper and chill at least 5 hours or overnight.
To Make the Topping:
Bring 3/4 cup heavy cream to a boil in small saucepan. Remove from heat. Stir in chocolate until smooth. Cool 10 to 15 minutes, until topping begins to thicken. Stir occasionally. Pour topping over pie and spread evenly. Chill at least 30 minutes, or until topping is set.
Crust:
2 1/4 cups chocolate-wafer cookie crumbs
4 tablespoons sugar
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 3/4 cups chilled heavy cream
2 teaspoons vanilla
Topping:
3/4 cup heavy cream
7ounces semisweet chocolate
Preheat oven to 350 degrees.
To Make the Crust:
In a medium bowl, combine cookie crumbs and sugar, then add melted butter. Mix well. Press mixture into bottom and up sides of 10-inch pie plate. Bake 10 minutes. Set aside to cool. (Most often I buy ready made oreo or chocolate crusts - they are smaller and you can make 2 pies with the filling)
To Prepare the Filling:
In a large bowl, cream together peanut butter and cream cheese until smooth. Add sugar and beat well. In a large, chilled bowl, beat 1 3/4 cups heavy cream and vanilla until soft peaks form. Fold 1/3 into peanut butter mixture. Then gently fold in rest of the whipped cream. Pile filling into cooled crust. Cover with wax paper and chill at least 5 hours or overnight.
To Make the Topping:
Bring 3/4 cup heavy cream to a boil in small saucepan. Remove from heat. Stir in chocolate until smooth. Cool 10 to 15 minutes, until topping begins to thicken. Stir occasionally. Pour topping over pie and spread evenly. Chill at least 30 minutes, or until topping is set.
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