bittersweet chocolate peanut butter pie

closeslice fullpiecloseupcutnutsoverheadcrust frontofsliceslice  chocolate and peanut butter are one of those classic combos, right up there with maple and bacon, sea salt and caramel, and peaches and cream. the two flavors compliment each other perfectly. this pie’s only flaw is that it’ll have you gasping for a glass of milk after a few bites; it yields a wide range of textures, but each component is parchingly rich.

i’m happy with how it turned out, but there are definitely some modifications you can make to tailor to your tastes. if you’d prefer a lighter filling to balance out the dark ganache, try folding some whipped cream into the peanut butter mixture. stir in a few tablespoons of sugar in with the cocoa powder if you aren’t a bittersweet chocolate person. or try topping with marshmallows instead of nuts, and torch until charred.

go wild! this is best served in super thin slices with goblets of ice cold milk.

recipe adapted from this is a cookbook 

  • 2 cups finely ground graham cracker crumbs
  • 2 tbsp sugar
  • 3/4 cup (1 1/2 sticks) butter, melted
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup cocoa powder
  • kosher salt
  • 1 cup peanut butter
  • 4 oz cream cheese, softened
  • 2 tbsp honey
  • salted peanuts, chopped

preheat oven to 375º. grease a pie tin with nonstick spray or butter. stir together the crumbs, sugar, and butter until well coated. press into the tin and bake for 10-15 minutes (until the sides start to get dark brown). remove and let cool completely. in the meantime, place the chocolate chips into a heatproof bowl. heat the cream in a saucepan or the microwave until almost boiling, then pour over the chocolate. let sit for 5 minutes, then whisk until smooth. whisk in the cocoa powder and a generous pinch of salt. set aside. beat together the peanut butter, cream cheese, and honey in a separate bowl until well combined. to assemble, spread the peanut butter mixture into the crust with a spatula. top with the chocolate ganache, taking care to leave a 1/2 inch border of the peanut butter showing. sprinkle with the peanuts, and refrigerate for at least an hour before serving.

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