Monday, May 2, 2011

Chocolate Peanut Butter Pie

one of my favorite treats has always been reese's peanut butter cups. it's in my dna to like chocolate and peanut butter together (my mom loves them too). i love when holidays come around because they always come out with a peanut butter egg, or pumpkin, or tree. those special edition "eggs" are even better because they have a higher peanut butter to chocolate ratio. i love that sweet, creamy peanut butter filling.
if you are like me and have an affinity for chocolate and peanut butter, you will LOVE this pie. it's kind of like a giant peanut butter cup - but better. the chocolate cookie crust is quite possibly my favorite part. it's crunchy and chocolately and the perfect base for the light, fluffy, creamy peanut butter filling. the chocolate ganache is quite literally the icing on the cake (pie).
this pie is super rich so a small slice is all you need. make this pie to please a crowd!

Chocolate Peanut Butter Pie
adapted from a foodie bride

1 box (9 oz) chocolate wafer cookies
1/4 stick (4 tbs melted butter)
4 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
1 cup creamy peanut butter
1/4 cup sugar
1 cup heavy cream
4 oz semisweet chocolate chips
1/2 cup heavy cream

preheat oven to 350 degrees F.

in the bowl of a food processor, pulse cookies until finely ground. add melted butter and pulse until moist clumps form. pour into 9" tart pan and press into an even layer, building up the sides as well. bake for 8-10 minutes. remove from oven and let cool.

meanwhile, beat1 cup of heavy cream with electric mixer until stiff peaks form. in another bowl, beat cream cheese, mascarpone, sugar and peanut butter together until smooth. fold the whipped cream into the peanut butter mixture and spread onto cooled crust. place in fridge.

heat remaining 1/2 cup of heavy cream in a medium pot. once scalding, add chocolate chips and whisk until melted and smooth. let cool slightly and spread over peanut butter layer. return to fridge and let chocolate ganache set for at least 4 hours.

1 comment:

  1. My mouth is watering! This looks delicious!!


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