Peanut Butter Chocolate Pie

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This was one of the first recipes I shared on the blog last April.  However, it was lost in the conversion so I’ve updated the photos and am re-sharing it. 

My coworkers and I have the occasional potluck to celebrate a holiday, birthday, or just as an excuse to get together and share a meal.  Everyone seems have their niche for what they bring.  The boss brings a salad, one coworker usually brings meatballs, another chips and I usually bring dessert. When we are celebrating a birthday, I will ask the person whose birthday it is what they’d like.  One time Mr. Meatballs requested “anything peanut butter and chocolate”.  This pie was created and it’s become a favorite in the group.

I feel like this pie is great for potluck situations for a couple of reasons.  I can make the separate components (crust, filling, and topping) the night before and put it all together the day of.  It can sit in the fridge for several hours and the crust won’t get soggy.  It seems like at our potlucks anyway that dessert isn’t eaten right away, so I like that this pie can be out of the fridge up to 2 hours before it gets droopy.

The ingredients are pretty straightforward (I realized after the fact that I forgot to include the heavy cream in this shot…oh well).

One thing I will note is that the chocolate cookies can be tricky to find in the grocery store.  At the store we normally shop at, they are in the cookie aisle on a top shelf near the Nilla wafers.  However, I have seen them in the baking aisle at other stores….go figure.

Make the crust first so it can sit in the fridge while everything else comes together.  Put the entire box of cookies, the sugar and chocolate chips in a food processor.  Blend until the cookies are the texture of course coffee grounds.

Next, add the hot melted butter and blend until the mixture comes together.  It’ll look like chocolatey, wet sand (yum!).  Put this mixture in a glass pie dish and press the mixture into the pie dish to form a crust.

Put it in the fridge to help it solidify.

Now it’s time to make the filling.  Put the peanut butter, sweetened condensed milk and cream cheese in the bowl of a mixer and beat until smooth with the paddle attachment.  You can also use a hand mixer for this.

Next, you will be whipping 3/4 of a cup of heavy whipping cream. Again, you can use a stand or handheld mixer (whatever you prefer).  Beat the cream until soft peaks form.  You know it’s ready when the whisk (or beaters) start to leave a trail in the cream, but it will drip off the attachment when pulled out.

Gently fold the cream into the peanut butter mixture.  Spread the combined peanut butter mixture into the chocolate pie crust (if making this a day ahead, just put the mixture in a covered dish and store in the fridge).


YUM!

Now the rest of the cream needs to be whipped for the topping.  You can use the same bowl as above.  This time, beat the cream with the vanilla until stiff peaks form.  This should take about 2-3 minutes. After the 2nd minute, check the mixture periodically.  Whipped cream can turn to butter if over-whipped and it can happen quickly if you’re not paying attention (I have unfortunately learned this from experience, ugh). The attachment will leave a more defined trail in the cream and should be fairly stiff.  Add the powdered sugar and beat until mixed into the cream.

Spread the whipped cream over the peanut mixture-filled crust and top with crushed peanuts.

These components can also be made into little parfaits- just layer cookie crumbles and the peanut butter mixture, starting with cookie, in the bottom of a mason jar. Then top with whipped cream and nuts.

Enjoy!

What’s your go to potluck item?  Let me know in the comments!

Peanut Butter Chocolate Pie
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Ingredients

    crust
  • 1 9 oz box of chocolate wafers
  • 1 stick (8 ounces) unsalted butter, melted
  • 3 tablespoon sugar
  • 3 ounces bittersweet chocolate chips
  • filling
  • 1 cup peanut butter
  • 1 14 ounce can sweetened condensed milk
  • 6 ounces cream cheese
  • 3/4 cup heavy whipping cream
  • topping
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/4 cup honey roasted peanuts, chopped

Instructions

  1. Put the entire box of cookies, sugar and chocolate chips in a food processor. Blend until the cookies are the texture of course coffee grounds.
  2. Add the hot melted butter and blend until the mixture comes together.
  3. Press the mixture in a glass pie dish and chill in the refrigerator.
  4. Put the peanut butter, sweetened condensed milk and cream cheese in the bowl of a mixer and beat until smooth using the paddle attachment.
  5. Whip 3/4 cup of heavy whipping cream until soft peaks form.
  6. Gently fold the cream into the peanut butter mixture.
  7. Spread the combined peanut butter mixture into the chocolate pie crust (if making this a day ahead, just put the mixture in a covered dish and store in the fridge).
  8. Beat the remaining heavy cream with the vanilla until stiff peaks form. Add the powered sugar and beat until mixed into the cream.
  9. Spread the whipped cream over the peanut butter mixture-filled crust and top with crushed peanuts. (if making a day ahead, this mixture would go into a separate container and stored in the fridge. Sprinkle with the nuts right before serving).
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http://www.rachelpounds.com/2017/02/17/peanut-butter-chocolate-pie/

 

1 Comment

  1. This looks so good! I pinned it and will have to try it soon. Yum!

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