Choc-Peanut Butter Pie Recipe
Choc-peanut butter pie is rich in chocolate ganache, peanut butter filling, topped with cream cheese, and whipped cream in a crumb crust. Peanut butter and chocolate is an indulgent duo that is sweet, salty, and creamy. For this recipe, use peanut butter that does not include any oil since it will make the pie filling separated and oily.
Servings: 10
Equipment
- Measuring cup
- Mixing bowls
- Measuring spoon
- 9-inch pie pan
Ingredients
Pie Crust
- 1½ cup all-purpose flour
- ½ teaspoon kosher salt
- 3 tbs of water
- ½ cup butter
Egg Wash
- 1 Egg
- 15 ml of heavy cream
Peanut Butter Pie filling
- 250 g cream cheese
- 100 g powdered sugar divided
- 250 ml peanut butter
- 100 ml semi-dark chocolate compound
- 240 ml heavy whipping cream
- 1 tsp vanilla extract
Topping
- 240 ml heavy whipping cream
- 2 tbs confectioners’ sugar
- 3/4 tsp pure vanilla extract
Instructions
Making Pie Crust
- Preheat oven to 392 degrees Fahrenheit.
- Next, put the salt and flour in a large bowl, then cut the butter into the flour mixture.
- Progressively add a tablespoon of cold water into the batter. Combine it until the dough is smooth and soft.
- Next, knead the dough and form it into a ball on a floured bench. Afterward, roll the dough out to about 1/8-inch thickness using a rolling pin. Get the 9-inch pie pan, and invert it on top of the dough. Grab a sharp knife, then trace and cut it 2 inches larger than the pie pan.
- Use your fingers or a fork to fold the edge under and crimp the edge. Dock your pie crust with a fork.
- Next, add tin foil to keep your pie crust propped up—Bake at 392 degrees Fahrenheit for 15 minutes.
- Then, prepare the egg wash by blending the heavy cream and egg. Remove the tin foil and brush the crust with the egg wash.
- Afterward, dock the pie crust with a fork and add a foil tent around the sides.
- Bake the crust again for 15 minutes at 392 degrees Fahrenheit, reduce temperature to 375 degrees Fahrenheit and bake until the center is golden. Then, take out the pie from the oven and set aside to chill.
Making Pie filling
- Add the peanut butter and cream cheese in a stand mixer with a paddle attachment, then beat on medium-high speed until creamy.
- Next, gradually add the sugar to the stand mixer.
- Grab another bowl, whip the heavy cream until soft peak, then add the melted semi-dark chocolate then whip until soft peak.
- Using your rubber spatula, gently fold the cream onto the peanut butter mixture until it incorporates. Set aside to chill.
- After a few minutes, transfer the mixture to a piping bag and fill the cooled pastry crust.
- Using an offset spatula, smooth around the edges and chill for a few hours. Take it out from the fridge, slice, and serve!
For the Topping
- In a bowl, add the heavy cream, sugar, and vanilla extract and then whip until medium peak using a hand or stand mixer attached with a whisk attachment on medium-high speed for 3-4 minutes.
- Transfer mixture in a piping bag or spread on top of the pie. Add a garnish of your desire. Chill or serve immediately.
Notes
Docking the crust helps it from avoiding the crust to inflate. Try freezing the crust before baking it to help it keep its shape during baking. Make sure to mix the egg and cream properly; doing this will make your egg wash smooth. Use kosher salt for better results.
Suppose you are asking yourself why the pie did not set like how you expected it to set. This scenario usually happens because you over mixed it. That is why the whipped cream breaks, so ensure to fold it gently.
This pie can last in the refrigerator for three to five days when stored properly. This chocolate peanut butter pie is just great with ordinary pie crust because it can help tone down the chocolate and peanut butter’s sweetness.
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