By entertainingwithbeth.com
Chocolate Peanut Butter Pie
17 steps
Prep:45minCook:10min
A delicious chocolate peanut butter pie with a chocolate cookie crust, creamy no-bake peanut butter filling, topped with a gooey layer of chocolate ganache, crunchy toffee peanuts, and dollops of homemade whipped cream.
Updated at: Sat, 23 Nov 2024 22:25:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories1108.6 kcal (55%)
Total Fat98.9 g (141%)
Carbs49.9 g (19%)
Sugars35.9 g (40%)
Protein13.2 g (26%)
Sodium201.3 mg (10%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
196gChocolate Wafers
Famous, or Oreos with the filling scraped out
5 x 75mlbutter
melted
1 cupunsalted peanut butter
creamy or crunchy, without any additional additives, like sugar oil etc . only ingredient should be peanuts !, for best texture and flavor
230gMascarpone Cheese
¾ cuppowdered sugar
5mlvanilla extract
475mlheavy cream
13gpowdered sugar
½ cupheavy cream
110gsemi-sweet chocolate chips
or dark
45mltoffee peanuts
buttered, chopped
1 squaredark chocolate
for grating
Instructions
Step 1
Preheat oven to 375F (190C)
Step 2
Lightly spray a 9" metal pie tin with baking spray, distribute it with a pastry brush and set it aside.
Step 3
Add the cookies to a food processor and pulse them up until a fine crumb forms. Then add the melted butter and pulse until combined.
Step 4
Transfer the crumbs to the pie tin, shaking the pan to level the crumbs, then pressing them against the sides to form a crust, in a "fist bump" motion up the sides so it adheres.
Step 5
Tamp the bottom of the pie down with a measuring cup to flatten out the bottom. Bake for 10 minutes then all to cool.
Step 6
Cream together the peanut butter, mascarpone cheese, 3/4 cup of powdered sugar, and 1 tsp of vanilla in an electric mixer. Then transfer to a large bowl.
Step 7
In a cleaned-out mixer, whip the 2 cups of heavy cream, 2 tbsp of powdered sugar, and 1 tsp of vanilla until stiff peaks form.
Step 8
Add 1 1/2 cups of whipped cream to the peanut butter mixture, 1/2 cup at a time, folding it in to lighten the mixture.
Step 9
Transfer the peanut butter filling into a cooled pie crust, leveling it out with a spatula, and set aside.
Step 10
Meanwhile, heat 1/2 cup of heavy cream in a saucepan until foamy and simmering. Turn off the heat and add the chocolate chips. Whisk until a smooth chocolate ganache forms. Allow to cool until slightly warm.
Step 11
Pour the chocolate ganache into the center of the pile, forming a pool. Then spread it out gently with the back of a spoon, extending to reach the pie crust.
Step 12
Place the toffee peanuts in a zip lock bag, seal to close well, and whack with a rolling pin until crushed.
Step 13
Top the pie with crushed peanuts.
Step 14
Transfer the remaining whipped cream to a pastry bag fitted with a star pastry tip, and pipe whipped cream dollops all around the perimeter of the pie and add one dollop in the center.
Step 15
Grate the dark chocolate over the whipped cream dollops.
Step 16
Refrigerate uncovered, for at least 4 hours, before serving.
Step 17
Remove from the refrigerator 15-20 minutes before serving for easy slicing and the best texture.
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