There are two things I believe I love equally in life: chocolate, and peanut butter. I can eat chocolate everyday, any day, and any time of day. And peanut butter? Well, I can eat it in a sandwich, in a treat, or simply off a spoon.
Peanut butter cups have always been a sort of magical treat for me – ever since I first tried it years, and years, ago (inside my Halloween bucket). After that first bite, I quickly rationalized my situation. I clearly remember trading my brother all my Skittles for absolutely all of his peanut butter cups (and yes, it was worth it then too).
Chocolate Peanut Butter Pie
- 1 1/2 cups finely ground graham cracker crumbs
- 1 cup finely ground chocolate wafer cookies, cream filling removed (recommended: Oreo)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 6 tablespoons granulated sugar
- 4 ounces cream cheese, at room temperature
- 1/4 cup confectioners’ sugar
- 2 tablespoons milk
- 4 ounces melted semisweet chocolate
- 2/3 cup smooth peanut butter
- 1 cup heavy cream
- rich chocolate sauce to top the pie (optional)
Preheat the oven to 375 degrees F.
Combine the graham cracker crumbs, chocolate cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
Combine the cream cheese, confectioners’ sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with aspatula, cover, and refrigerate for at least 4 hours before serving.
Rich Chocolate Sauce:
- 3/4 cup half-and-half
- 8 ounces semisweet chocolate chips
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat.
Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. Spread over the pie, then cool.
recipe from Paula Deen