Total:
30 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 40 thin chocolate wafers, ground fine in a blender or food processor (about 2 1/4 cups crumbs)
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/2 cup sugar
  • 1 cup milk
  • 1 cup creamy peanut butter
  • 1/2 teaspoon vanilla
  • 1 1/4 cups well-chilled whipping cream
  • 1/3 cup salted, roasted peanuts, chopped fine

Directions

Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell.

In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.

In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.

Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.

Let pie stand in refrigerator 30 minutes before serving.

IDEAS YOU'LL LOVE

Peanut Butter Pie

Recipe courtesy of Jim Shirley

Escargots in Garlic and Parsley Butter

Recipe courtesy of Philippe Bertineau

Frozen Peanut Butter Pie Pops

Recipe courtesy of Hedy Goldsmith

Peanut Butter Pie

Recipe courtesy of Alton Brown

Nanaimo Peanut Butter Pie

Recipe courtesy of Super Chunk Sweets and Treats

Chocolate Peanut Butter Pie

Recipe courtesy of Food Network Kitchen

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