Recipe courtesy of Food Network Kitchen
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting

Recipe courtesy of Andrea Parks

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

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

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here