Recipe courtesy of Food Network Kitchen
Chocolate Peanut Butter Pie
Total:
9 hr
Active:
1 hr
Yield:
8 servings
Level:
Intermediate
Total:
9 hr
Active:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Crust:
  • 1 1/4 cups dry-roasted, salted peanuts
  • 1/2 cup granulated sugar
  • Pinch ground cloves
  • 1/4 cup unsalted butter, melted
  • 6 ounces bittersweet chocolate
  • 1/4 cup heavy cream
Filling:
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 cup confectioners' sugar
  • 2 tablespoons cornstarch
  • Pinch fine salt
  • 4 ounces cream cheese, cut into pieces
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
Topping:
  • 2 ounces bittersweet chocolate
  • 1 1/4 cups heavy cream, chilled
  • 1 tablespoon confectioners' sugar

Directions

Crust:

For the crust:

Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly.

Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling.

Filling:

For the filling:

Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight.

Topping:

For the topping:

Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners' sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving.

IDEAS YOU'LL LOVE

Peanut Butter Pie Fudge

Recipe courtesy of Z. Cioccolato

Peanut Butter Banana Fritters Drizzled with Chocolate Sauce

Recipe courtesy of Nadia G|Nadia G

Chocolate, Peanut Butter and Banana Pie

Chocolate Covered Peanut Butter Pie

Recipe courtesy of No Author

Milk Chocolate Peanut Butter Pie

Recipe courtesy of Zoe Francois

Peanut Butter Pie

Recipe courtesy of Jim Shirley

Peanut Butter Pie

Recipe courtesy of Alton Brown

Peanut Butter Rice Pudding

Recipe courtesy of Bobby Deen

Miss Hilda's Favorite Chocolate Peanut Butter Pie

Recipe courtesy of No Author

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here