Chocolate Peanut Butter Pie
Here's a pie I made for Thanksgiving dinner last month.
I fiddled with this recipe just a bit by adding the chocolate and slightly adjusting the measurements, but credit for this lovely, easy-to-make pie goes to Allison Kave of First Prize Pies and Keavy Bleuher of Kumquat Cupcakery, who together founded a dessert and cocktail bar in Brooklyn called Butter & Scotch.
- Nutter Butter cookies, 1 dozen
- Butter, ½ stick, unsalted, melted
- Semi-sweet chocolate chips, ¾ cup
- Salt
- Creamy peanut butter, ¾ cup
- Cream cheese, ½ pkg (4 oz), room temperature
- Powdered sugar, ½ cup & ¼ cup
- Heavy cream, 2 cups
- Vanilla extract, 1 tsp
- Peanuts, ¼ cup chopped
1. Pulse the cookies and a pinch or two of salt to the consistency of sand in a food processor. Empty into a mixing bowl, add and mix in enough melted butter to pull it together. Press into a 9" pie dish, including up the sides. Freeze for 15 minutes and then bake at 350° for 8-10 minutes. Cool the crust until it hardens up.
2. Melt the chocolate in the microwave and gently pour into the pie dish. Pop into the fridge and allow to cool.
3. Combine and thoroughly mix the peanut butter, cream cheese and ½ cup powdered sugar.
4. Whip 1 cup of the heavy cream until stiff peaks form. Fold completely into the peanut butter mixture. Spread the peanut butter/whipped cream mixture into the pie dish. Allow to cool and harden up in the fridge for 30 minutes.
5. Whisk the other cup of heavy cream with the vanilla extract and remaining ¼ cup of powdered sugar until stiff peaks form. Spread over the pie in a rough manner, so that you have a tall, irregular topping. Sprinkle with the chopped peanuts.
I plan on making it every Thanksgiving...because it's awesome. Make it; you'll say it's awesome too.