Double-Chocolate Peanut Butter Pie
From peetabear 15 years ago
- 10 minutes to make
- Serves 8
this is a recipe that I found I think on the web.... to Make Gluten Free use GF chocolate cookies... it is also good using other nut butters and nuts... Recipe by Vitaly Paley
Ingredients
- chocolate CRUST shopping list
- 4 ounces semisweet chocolate, chopped (1/2 cup) shopping list
- 1/2 stick unsalted butter, cut into tablespoons shopping list
- 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups) shopping list
- ---------------------------------------------------------------- shopping list
- peanut butter FILLING shopping list
- 8 ounces cream cheese, softened (1 cup) shopping list
- 1 cup chunky peanut butter shopping list
- 1/2 cup sugar shopping list
- 2 teaspoons pure vanilla extract shopping list
- 1 cup well-chilled heavy cream shopping list
- 3/4 cup salted roasted peanuts, chopped shopping list
- kosher salt shopping list
- ----------------------------------------------------------------- shopping list
- chocolate TOPPING shopping list
- 4 ounces semisweet chocolate, chopped (1/2 cup) shopping list
- 1/2 cup heavy cream shopping list
How to make it
- CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted.
- Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
- PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended.
- In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts.
- Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
- MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot.
- Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
- Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie.
- Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring.
- Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
- Make Ahead
- The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.
The Rating
Reviewed by 5 people-
You are posting the most incredible recipes this week my dear friend. Keep them coming. Great post here and what a beautiful picture. You have my 5.
chefmeow
in Garland loved it
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YUMMMMM!!!! want this now! high 5!
cuzpat
in Sikeston loved it
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Yep this is good
hungrybear
in Miner loved it
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